Week 25, Bake 25.
Well we are almost half way through now! Exciting. This last week I went to two of my friend's wedding, and as a started we were served an onion tart. Well, this got me thinking about my next bake and I decided to do my own take on it by creating an onion marmalade quiche. When I went home last week, the one thing that no matter how full my suitcase was which would come back to Somerset with me was the onion marmalade I made. So I really wanted to do something with it.
- 125g of plain flour
- 75g of salted butter cut into cubes and slightly soft
- A pinch of caster sugar
- 2 eggs
- 1/2 a tablespoon of milk
- A couple of mushrooms
- A couple of tablespoons of onion marmalade (check out my onion marmalade recipe here)
- Cherry tomatoes
- A good grating of Cheddar cheese
- A glug of single cream
- Tip the flour out onto a clean surface and make a well in the middle. Now add the cubed butter into the well, half a beaten egg (you will use the other half of that egg later) and the sugar.
- Now scrunch the butter and egg together in your hand incroportating the flour whilst doing so. Bring it into a ball, it may be dry so add the milk to incorporate the rest of the flour.
- Knead it for a minute or until it becomes a smooth pastry.
- Roll the pastry out and fit it into the tartlet tins, then rest in the tins for 20 minutes in the fridge (this should help reduce the pastry shrinking when cooking).
- Pre-heat the oven to 190c, then blind bake the tartlets for 15 minutes. Take out the grease proof paper and baking beans (I used rice as I don't have baking beans and I don't really recommend this!). Then pop them back into the oven at 170c to cook for a further 5 minutes.
- Take them out and let the cool whilst you prepare the filling.
- Slice the mushrooms and cherry tomato's thinly, grate the cheese with the fine side of your grater, then make up your quiches.
- Spoon a thick layer of onion marmalade into your quiche bases, then add the mushrooms on top, then layer the cheese and put the tomato on top.
- In a jug, beat the remaining eggs and add your cream. Season to preference. Pour the egg/cream mixture over the top of your quiches then finish them off with a bit more cheese.
- Cook at 170c for 15 minutes. Then turn them out onto a wire rack to cool (or eat straight away)!