This is good warm or cold, with a side salad. You can make this more complicated if you wish by making your own pastry crust – I can’t be bothered today so I am using pre-packaged shortcrust pastry.
To make this extra pretty, I took the chive flowers I had growing in the garden and plucked them apart. I sprinkled them on as the quiche came out of the oven. They add a chive flavor, without the green bits 🙂
- 1/2 pack of shortcrust pastry (you’ll want to roll it out such that it is very thin)
- 2 large onions
- 2 eggs
- pancetta (optional – if you leave it out, substitute 1 tbsp olive oil or butter, you could also use some of the oil from those sundried tomatoes from a few weeks back.)
- 75 g goat cheese
- Roll out your pastry. Once it’s to the size you want, sprinkle with your choice of seasonings (I used paprika, cayenne pepper, celery salt, and a pinch of marjoram). Roll again, just enough to press the seasonings into the pastry.
- Place pastry seasonings side up in a tart pan, and puncture with a fork. Blind bake until golden.
- In a pan, fry up the pancetta until it renders some fat. Add the thinly sliced onions and fry until caramelised. Scatter onions and pancetta in the bottom of the pastry case.
- In a bowl, whisk up the eggs with a generous grinding of pepper.
- Pour over the onion and pancetta mix. Crumble the goat cheese on top of this.
- Bake in a warm oven (175ish) until the egg mixture sets.