Goat Cheese and Caramelized Onion Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">30-45ml ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">3 large onions (about 500g), thinly sliced</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 tbsp balsamic vinegar</li><li class="ingredients-single-item">1 tsp fresh thyme leaves (or 1/2 tsp dried)</li><li class="ingredients-single-item">1 tsp brown sugar</li><li class="ingredients-single-item">150g goat cheese (chèvre), crumbled</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">240ml double cream</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">1/4 tsp freshly grated nutmeg</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1/4 tsp freshly ground black pepper</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) quiche dish or tart pan with removable bottom</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking beans or pie weights</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Large frying pan</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the pastry. Place the flour and salt in a large bowl and add the cold cubed butter. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs with some pea-sized pieces of butter still visible (these create flaky layers when baked). Add the ice-cold water a tablespoon at a time, gently mixing until the dough just comes together - be careful not to overwork it.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Form the dough into a disk, wrap in cling film, and refrigerate for at least 30 minutes. Cold dough is crucial for a flaky crust as it prevents the butter from melting before hitting the hot oven, which creates those beautiful layers.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough chills, prepare the caramelized onions. Heat the butter and olive oil in a large frying pan over medium-low heat. Add the sliced onions with a pinch of salt and cook very slowly, stirring occasionally, for 30-40 minutes until they're deeply golden and incredibly soft. The slow cooking develops the natural sugars in the onions, transforming them into sweet, jammy perfection.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>When the onions are caramelized, add the balsamic vinegar, thyme, and brown sugar. Cook for another 2-3 minutes until the liquid has evaporated. The balsamic adds depth and a subtle tanginess that balances the onions' sweetness. Set aside to cool completely.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a lightly floured surface until it's about 3-4mm thick and large enough to line your quiche dish with some overhang. Carefully drape the pastry over your rolling pin to transfer it to the dish, then gently press it into the corners without stretching it. Trim the excess, leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base looks dry but not browned. This crucial step prevents the dreaded "soggy bottom" by creating a barrier between the crust and wet filling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Reduce the oven temperature to 180°C (160°C fan). Spread the cooled caramelized onions evenly over the base of the pastry case, then scatter the crumbled goat cheese on top, reserving a small amount for garnish.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large jug, whisk together the eggs, cream, milk, nutmeg, salt, and pepper until completely smooth. This custard base should be well-aerated but without large bubbles for the silkiest texture. Carefully pour this mixture over the onions and cheese, filling the pastry case to just below the rim.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle the reserved goat cheese on top and bake for 30-35 minutes until the filling is just set with a slight wobble in the center. The quiche will continue cooking from residual heat after removal from the oven, so it's better to slightly underbake than overbake, which would result in a rubbery texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Let the quiche cool in the tin for at least 15 minutes before serving—this resting period allows the custard to fully set and flavors to meld. Serve warm or at room temperature with a crisp green salad. The quiche can be made up to 2 days ahead and refrigerated, then reheated at 160°C for 15-20 minutes until warmed through.</li></ol>