CHEESE, ARUGULA (ROCKET) & CARAMELISED ONION QUICHE

INGREDIENTS

• • 200g (7 ounces) all-purpose flour + extra to dust the rolling pin & bench
  • Salt to taste (I used about a pinch)
  • 6 tbsps of olive oil + extra to grease the tart pan
  • 1/4 cup of cold water

• 3 eggs, beaten
• 2 tbsp plain greek yoghurt
• freshly ground black pepper
• Salt to taste (I added about 1/2 tsp)
• 60g (2 ounces) goat cheese, diced in fairly large chunk when it was just out of the fridge
• 1 red onion (pick a small one), sliced
• A handful of arugula (rocket leaves), torn by hand into smaller pieces

INSTRUCTIONS

1. 1. In a mixing bowl, mix together flour and salt. Then add in olive oil using a fork until resembles breadcrumbs.
   2. Gradually stir in cold water (about 1/4 cup as a guide as it may vary) until the mixture forms a dough.
   3. Wrap the dough in cling wrap and allow it to rest in the fridge for at least 30 minutes. If you are using the dough on the same day, remember to preheat the oven to 190C/170C Fan/ 375F before working on the dough for the tart pan.
   4. Oil a tart pan using a baking brush thoroughly, i.e. bottom and side of the pan. Set aside.
   5. Roll the dough flat enough to cover the tart pan (you may need to dust the rolling pin & workstation with some flour to avoid the dough from sticking to them). In order to transfer the flatten pastry from the workstation to the tart pan, wrap the pastry around the rolling pin, center it over the pan and unwrap the pastry. Then try to fit the pastry into the side of the pan without stretching it too much. Use your fingers to press gently into the fluted side of the tart pan. Make sure that the pastry fits snugly where the bottom and side of the pan meet with no air pockets. Also, trim the overhanging dough and use it to “patch up” the dough shortfall area (if any). Lightly brush the surface with some oil and prick the bottom of the tart with a fork. Bake for 15 to 20 minutes or until the crust appears to be slight brown.

1. While blind baking the pie crust, saute the onion until caramelised. Set aside.
2. In a 2-cups sized measuring jug, add eggs, yoghurt, black pepper and salt and beat until the ingredients are well combined.
3. When the pie crust is cooled a little, layer the filling with arugula (rocket leaves), goat cheese and caramelised onions.
4. Pour the egg mixture over the filling and bake in the oven at 180C/356F for 30-40 minutes or until the surface appears to be golden brown and the filling is just set. Serve with a scattering of arugula (rocket leaves).