Saturday, November 29, 2008

Mini Caramelised Onion and Tomato Quiche Recipe

Each of these mini cheese and caramelised onion quiches is topped with a slice of tomato, a dab of garlicky oil and a sprinkling of pepper.

Makes twenty-four 6.5cm diameter quiches.

We use a 20ml tablespoon and 250ml measuring cup for all of our recipes.

500g red onions (about 2 very large onions)
40ml (2 tablespoons) oil
40ml (2 tablespoons) balsamic vinegar
36g (2 tablespoons, firmly packed) brown sugar
Salt and freshly ground black pepper, to taste
1 medium garlic clove, peeled and crushed
2 teaspoons (10ml) oil
4 medium roma tomatoes (about 335g total)
3 sheets frozen puff pastry, thawed (we use sheets that measure about 25cm by 25cm)
4 large eggs (we use eggs with a minimum weight of 59g)
125ml (1/2 cup) cream (35 to 40 percent fat)
125g (1 1/4 cups, firmly packed) grated tasty cheddar cheese

Peel onions. Cut onions in half, and then thinly slice.

Heat 40ml (2 tablespoons) oil in a large heavy-based saucepan over medium heat. When oil is hot, add onion. Cook, stirring occasionally, for about 15 minutes, or until onion is limp and its colour less vibrant.

Add balsamic vinegar, brown sugar and salt to the saucepan, and stir until the ingredients are well combined. Reduce heat to low and cover saucepan. Cook, stirring occasionally, for about 30 minutes, until onion is very soft and caramelised. Remove lid and continue cooking, stirring every couple of minutes, until the mixture is thick and just beginning to catch on the bottom of the saucepan. If your onion mixture hasn't reached this stage after about 10 minutes, increase the heat to medium to speed the process.

Remove saucepan from heat, set aside, and allow the onion mixture to cool to room temperature. The onion mixture can be cooled in the refrigerator if desired.

Preheat oven to 210 degrees Celsius (190 degrees Celsius fan-forced).

Combine crushed garlic and 10ml (2 teaspoons) oil in a small bowl and set aside.

Generously grease two 12 hole non-stick muffin pans (1/3 cup capacity holes). ©

Cut tomatoes into about 1/2cm thick rounds. You will need 24 slices of tomato.

Using a round cutter with a diameter of 8cm, cut 24 rounds from the pastry sheets. Press pastry rounds into the muffin holes to cover the base and a little of the side of each hole. If you are making the quiches in two batches, keep half the pastry in the refrigerator while the first batch is cooking.

Using a fork or small whisk, beat eggs, cream, salt and pepper together in a medium bowl until well combined.

If you have one muffin pan only, set aside half of the grated cheese, caramelised onion, and egg mixture before you start filling the pastry cases. This will ensure that you have the correct amounts of these ingredients for the second batch of 12 quiches, and make it easier to divide the ingredients evenly among the cases.

Divide grated cheese evenly among the pastry cases.

Spoon a scant tablespoon of egg mixture into each pastry case. Divide caramelised onion evenly among the quiches.

Top each with a tomato slice.

Spoon a small amount of garlic oil onto each tomato slice and season with pepper.

Bake quiches for about 22-24 minutes, until puffed and golden.

Remove quiches from pan while hot. If any have stuck to the pan, loosen with a fine-bladed knife. Serve quiches hot or at room temperature.

Store quiches in an airtight container in the refrigerator. Suitable to freeze.


Blogger Carly said...

Thank-you for this wonderful recipe, it will be a lovely addition to our Christmas day lunch. Keep up the great work Amanda & Debbie - I absolutely love your recipes & get oh so excited when they appear from week to week in my inbox ! Have a very Merry Xmas..

2/12/08 8:53 am  
Anonymous Anonymous said...

These mini quiches were great and a huge hit at a recent party. But i can't see them listed on the summary of savoury recipes anymore.

23/12/08 9:58 pm  
Blogger Amanda and Debbie said...

This recipe has now been added to the list of savoury recipes.

23/12/08 11:11 pm  
Anonymous Anonymous said...

I too have made the mini quiches. I made a huge batch so to keep in the freezer but all were eaten in one swoop! Roaring success. Keep up the brilliant additions to your fantastic website. Happy New Year! Penny.

28/12/08 10:15 pm  
Anonymous Anonymous said...

This recipe looks great. Would it be possible to make say 2 large quiches?

5/1/09 11:10 pm  
Blogger Amanda and Debbie said...

Yes, you could use these ingredients to make large quiches (you probably won't need three sheets of pastry). You could make one large (18cm by 28cm) quiche using the same method as for our ham and cheese slice.

8/1/09 1:38 pm  
Anonymous Anonymous said...

i made these exactly as the recipe stated and they turned out fantastic! took them to a picnic and they were the first to go :)

good recipe

8/2/09 7:04 pm  
Anonymous Anonymous said...

Thank you so much Amanda and Debbie!! This along with every other one of your recipes that i have tried is sensational. Thank you for sharing them with us. Have a wonderful Easter.

31/3/09 12:48 pm  
Anonymous Anonymous said...

Hi, would it be possible to make these without the cheese?

9/5/09 11:00 pm  
Anonymous Anonymous said...

Made these twice and they were extremely popular. Easy to follow recipe

21/5/09 9:36 pm  
Blogger Amanda and Debbie said...

To the person who asked about omitting the cheese: We haven't tested this recipe without the cheese, so we aren't sure how well it would work. If you try omitting the cheese, please let us know how the quiches turn out.

9/7/09 1:01 am  
Blogger Helen McCleary said...

a big success, great recipe! Might add a little bit of dried tarragon to the onion when cooking.Love the blog!!

1/1/10 6:27 pm  
Anonymous Anonymous said...

Recipe easy to follow and quiches tasted great. My recommendation is to watch the onions once you add the balsamic vinigar, sugar and salt. I found that after 20 minutes or so, the onions were ready. If left for the full 30 minutes cooking time, the onions may burn.

18/7/10 11:31 pm  
Anonymous Jenna said...

To the person who asked about omitting the cheese: I realised at the last moment, I was out of cheese so I made them without and they turned out lovely. I'm yet to try them with cheese but without was definitely still very delicious!

29/7/10 12:31 pm  
Anonymous MaryJ said...

I tried these not long after they came out of the oven and I thought ...meh, just okay. BUT they tasted very nice the next day when they were cold!!!!!!

30/1/11 8:24 pm  
Anonymous The Sudden Cook said...

This is a wonderful recipe. Yes it takes a bit of patience to caramelize the onions but then the end results are great. I got so many compliments making these they are a winner.

30/12/12 6:02 pm  
Anonymous Anonymous said...

If you froze these how would you reheat? I.e. would you reheat from frozen or defrost first? And for approx how long and what temp would you reheat?

Thanks! Another great recipe :)

10/3/13 11:32 am  

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