Pastry ingredients:
- 2 ½ cups of all
purpose flour.
- 1 cup of white
whole-wheat flour.
- Pinch of salt.
- 8 oz of butter, cut
into cubes.
- 1 egg yolk.
- Up to 1 cup of cold
water.
- A sprig of rosemary,
minced.
Filling ingredients:
- 1 cup of cream.
- 1 cup of milk.
- 4 eggs.
- Salt and pepper.
- 1 cup of ricotta
cheese, strained of excess liquid.
- 6 oz of grated cheddar
cheese.
- 1 onion, thinly sliced.
- 3 tomatoes.
- A good handful of
fresh herbs, finely chopped.
- A sprinkle of Parmesan
cheese.
Pastry directions:
- Heat the oven to 350F.
- Combine the flour,
salt and chopped rosemary in the bowl of a food processor. Pulse a few times
until combined.
- Add the cubes of
butter and pulse until you have the texture of coarse breadcrumbs.
- Beat together the egg
yolk and the water and add gradually while the processor is running until the
dough just comes together, you may not need all the liquid.
- Turn the dough out
onto a floured surface and bring together with a light knead.
- Wrap in plastic wrap
and place in the fridge for at least 30 minutes.
Filling directions:
- Slice the onion and sauté
in olive oil with a sprinkling of salt.
- Cook on low for about
15 to 20 minutes until just about caramelized. Remove from heat and let cool.
- Mix together the eggs,
cream, milk, ricotta cheese, cheddar cheese, salt and pepper.
- Slice the tomatoes
into thin discs.
- Roll out the pastry
and line a pie dish. I used an 11 inch dish.
- Scatter the onions
over the base, lay the tomato discs over and then pour the rest of the filling
ingredients over the onions.
- Add a few more very
finely chopped herbs over the top and a sprinkling of Parmesan cheese.
- Place the dish on a
baking sheet and place in the oven for at least 1 hour, or until the quiche is
slightly risen, golden and set.
- Remove from the oven
and let cool for a couple of hours.
- This quiche tastes
even better the next day. A great lunch with a side salad.