Plat du jour

Caramelized Onion and Bacon Quiche with baby Tomatoes

When the weather is cold outside, and there is a fire burning inside, the only thing left to do to complete the homey comforting atmosphere is a good old fashioned quiche.

There was a time in my families life where my brother and father existed only on ready meals. Unfortunately I was away studying in Stellenbosch, and was only back on the weekends, so the only way I was able to keep them from becoming waifs was to pack the freezer with nutritious meals and soups. Quiches became a favourite, as you can make them in bulk and they freeze well. Heat and Eat seems to be popular the world over with busy working people, and I don't know about you, but I would much rather feed my family with something where I know exactly what has gone into it.

Now, many people seem to think that you can go horribly wrong with a quiche and keep it a safe distance. Or perhaps you really have been to one too many buffets and met up with one too many dodgy mini quiches (which seem to be having a come back). Well, I do hope this inspires you to think otherwise.
This recipe has a fantastic crust due to the addition of cheese, so there won't be any of that awkward moment where you have to swiftly move said peice of quiche to guest's plate before it splodges over and lands on your shoe. The worse thing you can have, apart from quiche on your shoe, is a soggy crust topped with a bland and tasteless savoury egg custard.

I have not specified the cheese here, because not everyone is a fan of cheddar, also because quiches are very forgiving and can hold up to very strong flavours (think blue cheese, camembert, feta etc) If using a stronger cheese, remember to add less salt.

Caramelized onion and bacon quiche with baby tomatoes

For the pastry:
90 g softened butter
3/4 cup (185 ml) flour
3/4 cup (185 ml) grated cheese

For the quiche:
1 Tbsp olive oil
1/2 large white onion, sliced
150 g bacon, sliced
7 medium eggs
3 cups (750 ml) milk
3 ml salt
5 ml herbs of your choice
1 1/2 cups (375 ml) grated cheese
100 g halved baby tomatoes

Preheat the oven to 180C.

Mix the pastry ingredients together.
Grease a 22 cm x 15 cm dish (mine was 6 cm deep).

Line the dish with the pastry making sure to try and keep the thickness the same all the way around the pan. As you can see by my pictures, the edges are uneven, I think it gives it a lovely rustic look (you can brag that it is home made) and the crust is so fantastically crisp you will probably have fights about who gets the end bits.
Place in the oven for 10 minutes, or until light brown on the edges.

While the base is baking, heat the oil in a pan and fry the onion for 2 minutes on a medium heat. Add the sliced bacon and fry until crisp about 5 to 10 minutes.

Remove the base from the oven.

Mix the eggs well, and add the milk. Add the salt, herbs and cheese.

Add the halved baby tomatoes, bacon and the onion to the dish. Pour in the seasoned egg mix and return to the oven. Bake for 45 minutes or until there is only a slight wobble in the middle of the dish. Remove from the oven , and leave to cool for 5 minutes (it will set properly).

Serve with a lovely fresh salad, or fresh crusty white bread, or anything else your heart desires.

This quiche will feed four people.