French-born Chef Dominique Heitz, whose gastronomic journey has included time spent honing his skills in Switzerland, USA, Spain, and Indonesia before calling Australia home, shares this more-ish recipe.
4 brown onions
2 tablespoons vegetable oil
50ml balsamic vinegar
4 sprigs fresh thyme
3 pinches table salt
2 pinches white pepper
3 sheets puff pastry
120g feta cheese
Slice the onions and pan fry them in a large non-stick pan with the oil. Keep stirring for about 5 minutes.
Add the balsamic vinegar and reduce slightly.
Caramelise the onions until they are a nice light brown colour and there is no more liquid.
Turn off the heat and set the caramelised onion aside.
Take the fresh thyme, remove all small leaves from the stem and chop very finely.
In a mixing bowl, place the eggs, cream, milk, chopped thyme, pepper and salt.
Mix ingredients well using a whisk.
Pre-heat the oven to 200°C.
Spray a medium-sized muffin tin using a canola cooking spray.
Take the 3 sheets of puff pastry and cut into 4 equal squares
Place each square in muffin tray. With your fingers, push the pastry down into each muffin hole.
Place equal amounts of caramelised onion in the bottom of each pastry case.
Break up the feta cheese into smaller pieces and place on the caramelised onion – around 10g per quiche.
Put the muffin tray in the oven.
Take egg filling and pour into each muffin hole (while in the oven – pouring the mix while the tray is in the oven is a lot easier as you don’t have to carry the tray full with egg mix – make sure you don’t burn yourself).
Fill up each tart as much as possible.
Close the oven door and turn the temperature down to 180°C.
The quiches should take around 15 minutes to bake.
Once they are cooked, take them out of the oven and allow them to cool down for 10 minutes before serving.
The quiches can be baked ahead. Cool them down and keep in the fridge.
It will only take 5 minutes in a 170°C oven to reheat.
Place on a nice platter or keep it rustic and serve them in their own baking tray
These tasty quiches go really well with a nice tomato relish.
You can find this recipe and more in Dominique’s newly released cookbook, Petit Canapés, available on Amazon: https://www.amazon.com/Petits-Canapés-Dominique-Heitz/dp/9354901301
To find out more about Dominique, visit his Instagram site: https://www.instagram.com/dominiqueheitz/