Both my daughters were at home the last couple of days and I have enjoyed it so much! We talked and laughed and shopped and cooked together and there was hardly time to do anything else.
They both are finished writing exams and VG passed all her subjects! :)
BG’s results are not available yet, but I am convinced that she would be doing very well. She went to Zambia today. She will be there for three weeks, working at Chimfunshi as a volunteer. After this she will be at my MIL for two weeks on the farm between Sabie and Hazyview. I am already missing her terribly!
Luckily VG and Boykie is with us and I am enjoying them so much. They are so busy and bring such wonderful positive energy home. VG is very sad about the tennis, because her dearest Federer did not make the finals, but she is extremely happy that Sharopva won the women’s title!
Back to food, this Quiche were absolutely delicious and enjoyed by all of us, even Boykie!! One of the few vegetables he loves are onions!! So he thought this was great!
For the pastry:
300ml cake flour
50ml ice cold water
Sift the flour and salt together.
Grate the butter and rub it with your fingers into the flour mixture.
Add the ice water gradually and mix until it forms a soft dough.
Place the dough on a floured surface and knee until it comes together.
Wrap with plastic wrap and place in the fridge to cool for an hour.
Start making the filling whilst the pastry is cooling.
For the filling:
45ml olive oil
4 onions, peeled and sliced
45ml balsamic vinegar
30ml thyme leaves
400ml grated cheddar cheese
80ml heavy cream
salt and black pepper
Heat the olive oil in a large pan on medium heat. Add the onions and salt and stirfry for about ten minutes until the onions are golden brown and fragrant.
Reduce the heat and sauté for another 40 minutes, stirring occasionally until the onions are well browned.
In the mean time pre-heat the oven to 200°C. Butter a 23cm Quiche dish and line with the pastry. Bake blind for 10 minutes. Remove from the oven and cool down.
Reduce the oven temperature to 160°C.
After the onions have cooked 40 minutes, add the balsamic vinegar and thyme leaves and sauté for another 10 minutes and remove from the heat.
Sprinkle 200ml of the grated cheddar cheese on the crust; spread the onions over the cheese and then top with the remaining 200ml cheese.
Whisk the milk, cream and eggs together and season with salt and pepper. Pour over the cheese and place in the oven.
Bake for 30 minutes.
Cool on a wire rack and serve with some grated parmesan (optional).