Tuesday, 19 September 2017

Mini Caramelised Onion and Cheddar Quiches.



Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Today's the day!
In a few hours, I'm having some teeth taken out.
Two wisdom teeth and a normal tooth in which there is a dodgy filling that's troubled me for a few years. I'll be having the extraction (hate that word!) under IV sedation and honestly, I'm just happy that this day is finally here.
The waiting part before any big day is the worst for me. I can get really nervous and anxious on the days leading up but when it comes to the actual procedure, I'm completely fine. It's the build up that gets me. Anyway, before we discuss these mini quiches, I want to say a huge thank you to those that shared their IV sedation experiences with me on Snapchat. So many of you responded to me and it made me feel a whole lot better.
These mini quiches filled with caramelised onions and Cheddar were first made a few weeks back. My cousin was hosting a last-minute tea party and along with a few Mexican doughnuts, I offered to make something savoury. These mini quiches were the end result and they were so good that I made them again the week after and this time took pictures for all of you. Enjoy!

A Simple List of Ingredients:

For the Caramelised Onions:
1. Butter
2. Vegetable Oil
3. Onions
4. Salt and Pepper
5. Worcestershire Sauce
6. Soy Sauce
7. Red Wine Vinegar (yes, it's halal)

For the Quiches:
1. Shortcrust Pastry
2. Eggs
3. Double Cream
4. Salt and Pepper
5. Cheddar Cheese
6. Fresh Chives

Bismillah, let's begin!


Before starting, pre-heat the oven to 200C. Liberally grease 2 cupcake or muffin tins with deep holes. I used vegetable oil which I drizzled into each hole and wiped round the base and sides with a paper towel.


You can use any cupcake tin you have but the deeper ones are better as you can fill them more.

Next, let's caramelise the onions. These will give our mini quiches so much flavour! We start by heating up 1 tablespoon Butter and 1 tablespoon Vegetable Oil over a medium heat.

Meanwhile, peel 3 large Onions. That might seem like a lot but they will cook down into practically nothing.

Give the onions a thin slice.

And, add them to the hot butter and oil. Stir fry for a few minutes.

Then, add in:
1/4 teaspoon Salt
1/2 teaspoon Black Pepper
2 tablespoons Worcestershire Sauce
1 tablespoon Soy Sauce
2 tablespoons Red Wine Vinegar (yes, it's halal)

Stir everything up!

Then, cover the pan with a lid and turn the heat to low. Cook for 20 minutes until the onions are soft.

Once the onions are soft, uncover.

And, leave to cook over a low heat for 20-30 minutes until the onions are caramelised and a deep brown colour.

Let them cool a little while you get on with rolling out the pastry.

I used 340g Shortcrust Pastry. It was frozen so I let it defrost before rolling.

Put the pastry onto a lightly floured surface.

Roll the pastry until it's thin but not too thin.

To cut out my pastry rounds, I used a sugar bowl. Strange, I know but it was the only round thing I had that was the right size.

You'll want something that is a bigger round than the holes in your tin - this is because we want the pastry to go up the sides of the tin.

Use your cutter of choice to cut out rounds on the pastry.

On my first roll, I cut out 9 rounds.

Remove the excess pastry which we can roll out again later. Overall I managed to make 16 rounds with my 340g pastry.

To fit the pastry in the tin, place one circle over the hole.

Gently press down to fit the bottom and up the sides of the hole.

It doesn't matter if the pastry overlaps. It's actually a good thing because it means your pastry case will be pretty strong.

Once you've fitted in all the pastry rounds, we can fill.

Let's gather together the rest of our ingredients!

Crack 6 large Eggs into a large jug. The picture shows 3 eggs in a bowl but I added another 3 later and poured the mixture into a jug.

Give the eggs a whisk to get things going!

Pour in 300ml Double Cream. You can also use single cream or milk to make things a little lighter.

Whisk in 1/2 teaspoon Salt and 1/2 teaspoon Black Pepper.

Move the mixture to a jug, if you didn't start with one, because it makes things easier to pour later.

Let's fill up our cases!

For each mini quiche, take about 2 teaspoons caramelised onions.

And, spoon them into each case.

Like so!

Next, I grated up 175g Cheddar and added a pinch of the cheese to each pastry case.

Don't press the cheese down because we want there to be few gaps so our egg mixture can get through.

Pour the egg mixture into each case.

Fill the cases up to the top of the pastry.

Top each quiche with a little more grated Cheddar Cheese. This will give our quiches a beautiful golden colour.

Finish with some chopped chives. This was 1/2 bunch Fresh Chives, finely sliced. You can also use spring onions or any other fresh herbs.

Bake the quiches for 20-25 minutes at 200C until ...

... puffed and golden.

The pastry should be golden and crisp. Let the quiches cool in the tin for 15 minutes before moving to a wire rack.

These mini quiches are so good. They're delicious hot, warm or cold and the combination of the buttery pastry with the cheesy egg filling and those caramelised onions is a classic. You're going to love them!

Mini Caramelised Onion and Cheddar Quiches.

Prep Time: About 1 hour.
Bake Time: About 20-25 minutes per batch.
Serves: I managed to make 16.

Ingredients

For the Caramelised Onions
1 tablespoon Butter
1 tablespoon Vegetable Oil
3 large Onions, peeled and thinly sliced
1/4 teaspoon Salt
1/2 teaspoon Black Pepper
2 tablespoons Worcestershire Sauce
1 tablespoon Soy Sauce
2 tablespoons Red Wine Vinegar

For the Quiches
340g Shortcrust Pastry, defrosted if frozen
6 large Eggs
300ml Double Cream
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
175g Cheddar, grated
1/2 bunch Fresh Chives, finely sliced

Before starting:
Pre-heat the oven to 200C. Liberally grease 2 cupcake or muffin tins.

Caramelise the onions:
Heat the butter and oil over a medium heat. Add the sliced onions and stir fry for a few minutes. Add in the salt, pepper, Worcestershire sauce, soy sauce and red wine vinegar. Stir well then cover with a lid. Cook, covered on a low heat, for 20 minutes. Uncover and cook over a low heat for 20-30 minutes until the onions are caramelised. Cool a little.

Roll out the pastry:
Roll out the pastry on a lightly floured surface until it's thin but not too thin. Cut out large rounds with a cutter to fit the base and sides of your cupcake tin holes. Line each tin hole with a pastry round. Re-roll the pastry until you've cut and used it all up - I managed to make 16 with my pastry.

Prepare the quiche filling:
In a large jug, whisk together the eggs, double cream, salt and pepper.

Assemble the quiches:
Add about 2 teaspoons of the caramelised onions to each pastry case. Top with a pinch of grated Cheddar - don't press it down. Fill each case to the top with the egg mixture. Sprinkle some more grated Cheddar and chopped chives over each quiche.

Bake the quiches:
Bake the quiches for 20-25 minutes at 200C until the pastry is golden and the filling has puffed up. Cool the quiches in the tin for 15 minutes before moving to a wire rack.

Serve:
Serve the mini quiches hot, warm or cold. They're delicious however you eat them.

Recipe Notes

  • If you run out of the egg mixture, just whisk together another egg with a splash of cream, and continue.

Keep me in your duas please, and enjoy your mini quiches!

Assalamu alaikum wa rahmatullahi wa barakatuhu!


Spice Enthusiast

6 comments

  1. Salaam can a meat filling be used as well as a variation to this one?

    ReplyDelete
  2. What are your thoughts on using Bisquick rather than shortbread pastry?

    ReplyDelete
    Replies
    1. So sorry but I've never tried it so cannot comment.

      Delete

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