Tomato and Basil Quiche
For the Pastry:
1 2/3 cups (250g) Lighthouse Biscuit, Pastry & Cake Plain flour
125g unsalted butter, chilled, cut into small pieces
1 egg, separated
For the filling:
1 tbsp olive oil
1 onion, finely chopped
1⁄2 cup cherry tomatoes, sliced in half
1 cup basil leaves
1⁄2 cup grated gruyere cheese
1⁄2 cup goats cheese
400ml thickened cream
Place the flour and butter in a food processor and process until the mixture is like fine breadcrumbs. Add egg yolk and 2 tablespoons of chilled water, and process again until the mixture comes together in a smooth ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Preheat over to 170 ̊ c.
Roll pastry out on a lightly floured bench, then use it to line a lightly greased 26cm loose-bottomed tart pan. Cut off any excess pastry from the edges. Chill for 30 minutes.
Place the tart pan on a large baking tray. Line the pastry with baking paper and fill with pastry weights or uncooked rice. Blind bake in the oven for 15 minutes, then remove paper and weights. Brush the pastry base with the eggwhite and return to the oven for 5-10 minutes or until dry. Remove and set aside.
For the filling, heat the oil in a large frypan, add the onion and cook over medium heat for 2-3 minutes or until softened. Set aside to cool. Once cool, sprinkle the onions over the pastry base, followed by the grated cheese and chunks of goats cheese.
Place the eggs in a large bowl and lightly whisk, add the cream and milk, and continue whisking until well combined. Season with salt and pepper, then carefully pour the egg mixture over the onion. Gently place cherry tomatoes and basil leaves on top. Return the quiche to the oven for 25 minutes or until golden and set.