Roasted Tomato, Caramelized Onion And Olive Quiche

Name: Roasted Tomato, Caramelized Onion And Olive Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: None None FOR THE PASTRY; 1 1/2 cups flour; 8 tbsp (1 stick) cold butter, chopped; 1 None egg yolk; None None FOR THE FILLING; 4 None tomatoes, halved; 2 tbsp butter; 1 large red onion, thinly sliced; 1 clove garlic, crushed; 2 tsp balsamic vinegar; 2 tsp brown sugar; 2 None eggs; 1/2 cup heavy cream; 1/4 cup milk; 1/2 cup pitted kalamata olives; 6 None anchovies

Servings: persons

None None FOR THE PASTRY
1 1/2 cups flour
8 tbsp (1 stick) cold butter, chopped
1 None egg yolk
None None FOR THE FILLING
4 None tomatoes, halved
2 tbsp butter
1 large red onion, thinly sliced
1 clove garlic, crushed
2 tsp balsamic vinegar
2 tsp brown sugar
2 None eggs
1/2 cup heavy cream
1/4 cup milk
1/2 cup pitted kalamata olives
6 None anchovies

1
For the pastry, sift flour into a large bowl. Rub in butter using fingertips, until mixture resembles breadcrumbs.
2
Add yolk and 1 tbsp ice-cold water to make a firm but pliable dough. Knead lightly. Wrap in plastic wrap. Refrigerate 30 mins.
3
Grease 9-inch round tart pan with removable bottom. Roll pastry between sheets of parchment paper until large enough to line prepared pan. Press pastry into bottom and side of pan; trim edge. Prick bottom with fork. Cover; refrigerate for 15 mins.
4
Preheat the oven to 400u00b0F. Place tart pan on baking pan. Line pastry with parchment paper and fill with baking beans. Bake for 10 mins; remove paper and beans. Bake for 5 mins; cool.
5
Reduce oven temperature to 350u00b0F. For the filling, place tomatoes, cut-side up, in a baking pan. Roast 20-25 mins. Cool.
6
Meanwhile, melt butter in a medium skillet on medium heat. Saute onion and garlic for 2-3 mins, until tender and lightly browned. Stir in vinegar and sugar. Cook, stirring, for 10-15 mins, until caramelized. Cool.
7
Whisk eggs, cream and milk in a medium bowl. Season to taste.
8
Arrange tomatoes, onion mixture, olives and anchovies in crust. Pour egg mixture over the top.
9
Bake for 35-40 mins, until set. Serve quiche in wedges,

673

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: None None FOR THE PASTRY, 1 1/2 cups flour, 8 tbsp (1 stick) cold butter, chopped, 1 None egg yolk, and more.

Yes, Roasted Tomato, Caramelized Onion And Olive Quiche falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!