You can wipe that frown off your face right, dear readers. This quiche was indeed “fit for a Queen” and I will tell you why…
I smothered the red onions in port… rich, decadent and incredibly delicious port.
So don’t tell me I’m exaggerating when I refer to this quiche in royal terms. This vegetarian quiche was so immensely scrummy it would even make the Queen of England dance on the table whilst waving her old-school –yet expensive- granny bra in the air.
That’s how good this quiche was.
The port will enhance the beautiful purple colour of the onions and will give them an extra sweet and juicy dimension. The luxurious sweetness of the onions forms a perfect mix with the chivalrous pungent and sharp goats’ cheese.
Oh yes, this quiche is like a royal wedding. Only better. (‘Cause it’s edible, duh. )
Serve the quiche with a fragrant herby salad and you’ll be ready to ascend the throne!
Red Onion and Goats’ Cheese Quiche
- 1 portion of short crust pastry
- 4 red onions, sliced
- 200ml red port
- 200gr soft goats’ cheese
- 3 eggs
- 200ml soy cream
- 2 tbsp chopped fresh thyme
- Preheat the oven to 180°C.
- Roll out your pastry and line a tart tin with it. Line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 15-20 minutes.
- Meanwhile, make your delicious port onions, by heating a knob of butter in a sauce pan and sautéing the onions until they start to soften. Add the port and let it simmer until the red onions are completely soft and the liquid has almost entire reduced.
- Spread the onion mix on top of your blind baked pastry case and put small chunks of goat’s cheese all over the onions.
- Mix the eggs with the soy cream and season with plenty of salt and pepper. Stir in the chopped thyme and pour on top of the quiche filling.
- Bake in the oven for 30 minutes.