Ingredients Print

Check off ingredients as you go

Makes 8 tartlets or one large tart

• 250 g (9 oz) puff pastry, 1 sheet
• 1 log goat cheese, sliced into rounds (rind removed)
• 3 large eggs
• 200 ml (¾ cup + 1 Tbsp) heavy cream
• 1 sprig rosemary or a few chives, finely chopped
• 2 Tbsp honey
• 8 level Tbsp red onion confit
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

Instructions

I make this quiche either as one large family-size tart or as tartlets, which come out of the oven looking a bit like little soufflés before gently sinking back down. They’re crisp thanks to the puff pastry, with a delicately sweet center from the onion confit.

1. Unroll the puff pastry, line each tartlet pan with pastry and chill in the fridge.
2. Beat the eggs in a large bowl as if for an omelet, stir in the cream, season with salt and pepper, then add the finely chopped rosemary or chives.
3. Preheat the oven to 180°C (350°F) fan/convection.
4. Set the tartlet pans on an oven rack and spoon a tablespoon of onion confit into the bottom of each tartlet.

5. Pour the quiche filling (egg + cream) over the onions.

6. Top with a slice of goat cheese and bake for 25 minutes.

7. 5 minutes before the end of the baking time, use a teaspoon to drizzle a little honey over the goat cheese slices, then return to the oven for a few moments to turn golden.

Tips and planning

I recommend making a whole jar of onion confit: it keeps in the fridge for several weeks without any trouble, and you can also use it alongside red meat, burgers, mushrooms, cheese boards, or in a warm goat cheese salad.

When they’re in season, you can swap the onion confit for pieces of fresh figs.

For a lighter quiche, replace the cream with fromage blanc (or plain Greek yogurt) whisked well with the eggs. It’s delicious too (in fact, that’s what I used for the photo of the large quiche).

Here are a few other quiche ideas you might like: