Red Onion and Goat Cheese Quiche Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry crust:</li><li class="ingredients-single-item">200g plain 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">1 tbsp fresh thyme leaves (or 1 tsp dried thyme)</li><li class="ingredients-single-item">3-4 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">3 large red onions, thinly sliced</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">1 tbsp balsamic vinegar</li><li class="ingredients-single-item">1 tsp brown sugar</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">200ml double cream</li><li class="ingredients-single-item">100ml whole milk</li><li class="ingredients-single-item">150g soft goat cheese (chèvre)</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves, plus extra for garnish</li><li class="ingredients-single-item">Salt and freshly ground black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable bottom</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry. Place the flour, salt, and thyme in a large mixing bowl and whisk to combine. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs. Keeping the butter cold and working quickly prevents the gluten in the flour from developing too much, ensuring a flaky rather than tough pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together. You may not need all the water – stop adding once the dough forms clumps that hold together when pressed. Form the dough into a disc, wrap in cling film and refrigerate for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, preventing shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pastry rests, prepare the caramelized onions. Heat the olive oil in a large frying pan over medium-low heat. Add the sliced red onions with a pinch of salt and cook, stirring occasionally, for about 25-30 minutes until they become very soft and deeply golden. The slow cooking develops the natural sugars in the onions, creating a sweet depth of flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the balsamic vinegar and brown sugar to the onions, stir well, and cook for another 5 minutes until the mixture is sticky and jammy. Remove from heat and let cool slightly. The vinegar adds acidity that balances the sweetness and helps deepen the caramelization.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 190°C (170°C fan/375°F). Roll out the chilled pastry on a lightly floured surface until it's about 3-4mm thick and large enough to line your tart tin with some overhang. The thinness ensures a crisp, properly cooked base.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully transfer the pastry to your tart tin, pressing it gently into the corners without stretching it. Trim any excess pastry, leaving a small overhang to allow for shrinkage. Prick the base all over with a fork (this prevents air bubbles), then line with baking parchment and fill with baking beans or rice.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Blind bake the pastry case for 15 minutes, then remove the parchment and baking beans and return to the oven for another 5-7 minutes until the base is just starting to color but not fully baked. This partial baking ensures the crust won't become soggy once filled.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the pastry case is baking, prepare the filling. In a large bowl, whisk together the eggs, double cream, and milk until well combined. Season generously with salt and freshly ground black pepper. The proteins in the eggs will set during baking, creating a creamy, custard-like texture.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread the caramelized onions evenly over the base of the partially baked pastry case. Crumble about two-thirds of the goat cheese over the onions, then pour in the egg mixture. The remaining cheese will be added later to create attractive pockets on top.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Crumble the remaining goat cheese over the top and sprinkle with the fresh thyme leaves. Bake in the preheated oven for 25-30 minutes until the filling is set but still has a slight wobble in the center. The residual heat will continue cooking the quiche after it's removed from the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the quiche to cool in the tin for at least 20 minutes before removing. This cooling period allows the filling to set completely and makes it easier to slice cleanly. Garnish with extra fresh thyme leaves before serving.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve warm or at room temperature with a crisp green salad. The quiche can be stored in an airtight container in the refrigerator for up to 3 days and gently reheated in a 150°C oven for about 15 minutes until warmed through.</li></ol>