Shallot Quiche

The oven roasted Shallots give a lovely flavour to this quiche, it reheats beautifully the next day and in fact the flavour is even better. Do not freeze.

Serves 4-5

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300 g shallots, peeled
olive oil
soft butter
¾ cup (80 ml) fresh breadcrumbs (2 – 3 slices of bread)
¾ cup (180 ml) grated cheddar or gouda cheese
3 eggs
1 cup (250 ml) fresh cream
1 x 200 ml Ina Paarman’s Ready to Serve Cheese Sauce
½ t (2.5 ml) Ina Paarman’s Chilli & Garlic Seasoning

Toss the shallots with a little olive oil and roast open until nicely browned in a 200°C oven. Butter a 22 cm flan dish or 4 x 12 cm round individual ovenproof dishes really well with soft butter. Shake ½ cup (125 ml) of the fresh breadcrumbs in the dish(es), so that some of the crumbs adhere to the bottom and sides. Place dish(es) in the freezer to set the crumbs, while making the filling.
Adjust the oven-shelf to the middle position. Turn the oven temperature down to 170°C.
Sprinkle ½ cup (125 ml) of grated cheese into the dish(es). Mix the remaining ¼ cup (60 ml) of cheese with the remaining ¼ cup (60 ml) of breadcrumbs. Reserve.
Slice the shallots into rings and place them on top of the grated cheese in the dish(es).
Beat the eggs with the cream, Cheese Sauce and Seasoning and pour evenly over the Shallots.
Sprinkle over the remaining cheese and breadcrumb mixture.
Bake for ± 30 – 35 minutes until golden and puffy.
Serve straight away if possible or leave to cool and re-heat before serving.
Serve with a fresh, green salad dressed with our Herb Dressing.