We experimented a few quiche recipes today:
- Caramelised onion with sundried tomatoes and cheddar quiche
- Dairy free quiche with sundried tomatoes and caramelised onions
- Vegan quiche with tofu, tomatoes, spinach and oregano
For dessert we had cookies and ice cream!
Harvest of the day: oregano
- 25g butter
- 2 large onions, halved and thinly sliced
- 1 tbsp fresh thyme leaves, plus a few sprigs
- 350g shop-bought shortcrust pastry
- plain flour, for dusting
- 1 jar sundried tomatoes
- 300g pot double cream
- 100ml milk
- 3 large eggs
- 140g mature cheddar, grated
Melt the butter in a large non-stick frying pan, add the onions and cook for 20 mins, stirring now and then, until they are soft and golden brown. Season, stir in the thyme leaves, then transfer to a plate to cool.
Heat oven to 200C/180C fan/gas 6 with a large baking sheet inside. Roll out the pastry on a lightly floured surface until large enough to line a 25cm loose-bottomed tart tin, with a little overhang of pastry all the way round the top. This will stop the pastry shrinking in the oven later. If there is more overhang than you need, trim off the excess with scissors. Gently press the pastry into the sides of the tin and prick the base with a fork. Chill for 15 mins.
Line the pastry case with a sheet of baking parchment and fill with ceramic baking beans. Bake for 15 mins on the hot baking sheet (this helps to prevent a soggy bottom). Carefully remove the parchment and beans, then return to the oven for 10 mins more until the pastry looks cooked like shortbread, but is not too brown.
Beat the cream, milk and eggs with seasoning and nutmeg, then stir in the bacon and half the cheese.
Remove the pastry case from the oven and reduce heat to 190C/170C fan/gas 5. Spoon the caramelised onions evenly over the base of the pastry case. Scatter with the remaining cheese, the thyme sprigs and a little nutmeg. Bake for 25-30 mins until golden and the filling is just set with a slight wobble in the centre.
Trim the excess pastry and leave to settle for 10 mins, then remove from the tin and slice.
Recipe for the vegan quiche. We used tofu and nutritional yeast instead of eggs!
Ingredients – for 12 cookies
- 100g granulated sugar
- 100g brown sugar
- 1 teaspoon salt
- 115g unsalted butter(115 g), melted
- 1 egg
- 1 teaspoon vanilla extract
- 155g all-purpose flour
- ½ teaspoon baking soda
- 200g chocolate chunks
In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
Bake for 12-15 minutes, or until the edges have started to barely brown.
Cool completely before serving.
Even if our cookies melted into one, they were still very good! 😀