One for real men perhaps.
In this red onion confit I used some reduced “must” which creates a natural added sweetness and a hint of something alcoholic. Its a natural partnership with a sharp cheese of course. With such strong flavours nothing more needed in the quiche custard than some fresh thyme and a pinch of nutmeg. Here I used a “Turnul vlasiei” from Preotescu
Ingredients
For a 20cm quiche
1 quantity Very Buttery Pastry
3 heaped tablespoons of Red Onion & Port Confit
1 goats cheese tower or small log (“buche”) – between 150-200g of cheese
2 eggs and 300ml full fat milk
salt, pepper and a pinch of nutmeg
3 sprigs of fresh thyme – leaves only
How To
Spread the onion confit on the base of the pastry case
Crumble the cheese roughly over the onion confit
Beat the eggs, milk, salt pepper, nutmeg and thyme together. Pour gently over the cheese and confit.
Bake at 170C until browned on top.
Eat cold on a picnic or warm with a salad as a light lunch or supper.