Food Fiend Experience

A Summer Quiche

Summer Quiche RecipeThis recipe has been created for you to enjoy for alfresco dining, a light supper or lunch with salad. Great for a picnic and delicious whether eaten hot or cold. If you are lucky to grow your own tomatoes they will add a freshness and depth of flavour you will delight in.

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Tart Case
100g plain flour
80g wheat and grain flour
20g oats
100g butter

250g cherry tomatoes
600g red onions
200g baby spinach
150g emmental
8 eggs
1 tbsp balsamic vinegar
1 ½ tsp brown sugar


For pastry

  1. Attach dough hook to food mixer. Place plain flour and whole wheat and grain flour into mixing bowl with a pinch of salt. Cut cold butter into cubes and add to flour mixture. Pule mixture until it resembles bread crumbs.
  2. Add 7 Tablespoon (tbsp.) of cold water to the bread crumb mixture. Pulse until the mixture forms a ball. Add additional water 1 tbsp at a time to obtain a soft but not too sticky consistency if required.
  3. Flatten dough ball into a disk 2cm thickness and cover with cling film and chill in the fridge for 20 minutes.
  4. Roll out pastry disk until it fits a 28 cm loose bottom tart tin and prick with fork. Bake in the oven on 180 fan for 10 minutes with grease proof paper and baking beans and then a further 5 minutes without the beans and paper.

For filling

  1. Slice onions and place in a ceramic dish. Add 1 tbsp of olive oil and mix well. Cook in the microwave for 10 minutes. Remove from microwave and stir in 1.5 teaspoon brown sugar and 1 tbsp balsamic vinegar. Microwave for 10 minutes.
  2. Wash and cut cherry tomatoes in half.
  3. Wash spinach and microwave for 5 minutes stirring half way through. Squeeze out excess water and roughly chop.
  4. Grate emmental .
  5. Assemble tart. Placing cooked o+nions on the bottom and then spinach.
  6. Crack eggs into a jug and season well with salt and pepper. Stir in emmental cheese.
  7. Pour egg mixture on top of onions and spinach. Decorate the top of tart with cut tomatoes with cut side facing upwards.
  8. Bake on 160 fan for 30 to 40 minutes until golden brown and cooked through. Serve hot with a side salad.
Recipe column - by Kathy Fitchett, Photography by the Paul Burrows Studios, Havant
Posted on Wed, 24/08/2016 - 15:04