Recipe courtesy of , the family behind Australian agribusiness Manildra Group. Manildra have generously given a 1kg bag of The Healthy Baker Self-Raising Flour to the Our style showbag, available at the Sydney Royal Easter Show. Click here for more details.
Preparation time: 25 mins
Cooking time: 35 mins
- 1 x quantity of shortcrust pastry (see recipe below)
- 300g The Healthy Baker Plain Flour
- ¼ cup chilled water
- 180g butter, chilled, finely chopped
- 4 Spanish onions, thinly sliced
- 1 1/2 cups cream
- 6 large free range eggs
- 1/2 cup Parmesan cheese, freshly grated
- 2 tbsp thyme leaves
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
Make the pastry
Process butter, flour and a pinch of salt in a food processor until mixture resemble breadcrumbs. Add 1 egg yolk and ¼ cup chilled water and process until just combined. Form pastry into a disc, then wrap in plastic wrap and refrigerate for 1 hour.
Caramelise the onion
Cook the onions and butter in a large frying pan on medium-low for about 20 minutes or until they are very soft and caramelised.
Shape the pastry
Preheat the oven to 180°C and lightly dust a work surface with flour. Gently roll out your chilled pastry dough until you have a large, thin round. Grab a loose-bottomed 20cm springform cake tin, and gently drape the pastry over your rolling pin and then unroll into the tin. Press into the tin’s base and up the sides and trim the edges with a sharp knife. Return to the fridge for another half an hour.
Fill the quiche
Whisk together the cream, remaining eggs, Parmesan and thyme and season to taste. Scatter the base of the pastry shell with the caramelised onions, pour over the cream mixture and then dot the top with the tomatoes.
Cook for about 30 minutes or until the quiche is golden brown on top and feels just firm on top. Remove from heat, let cool for at least 20 minutes then serve.