Tomato and onion curry quiche
A quiche with a kick, this tasty vegetarian recipe makes a great summer dinner.
Ingredients
- 2 onions, halved horizontally
- 4 tomatoes, halved horizontally
- 25–50g/1– 1¾oz caster sugar
- 50²µ/1¾´Ç³ú butter, cut into small pieces
- small bunch thyme, chopped
- 150ml/5fl oz vegetable stock
- 150ml/5fl oz white wine
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- ½ tsp fennel seeds
- ½ tsp black mustard seeds
- 1 clove
- 1 star anise
- pinch ground turmeric
- 1 tsp madras curry powder
- 300ml/10fl oz full-fat milk
- 200ml/7fl oz double cream
- 140g/5oz cheddar, grated
- 5 free-range eggs, beaten
- 25cm/10in cooked pastry shell
- salt and freshly ground black pepper
- green salad, to serve
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Put the onions and tomatoes cut-side up in a roasting tin. Sprinkle over the sugar, butter and thyme. Pour the stock and wine into the tin and roast for 1–1½ hours, basting frequently, until golden and soft. Turn the oven down to 170C/150C Fan/Gas 3.
Meanwhile, place the seeds, clove, star anise, turmeric, curry powder, milk and cream in a bowl and leave to infuse for 30 minutes. Strain and pour into a bowl containing 60g/2¼oz of the cheese and the eggs. Mix together thoroughly and season with salt and pepper.
Arrange the onions and tomatoes in the tart shell. Pour in the egg mixture and sprinkle over the remaining cheese. Bake for 1 hour, or until just set.
Leave to cool and serve with green salad.