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Tomato and onion curry quiche

Prepare
30 mins to 1 hour
Cook
over 2 hours
Serve
Serves 8–12

A quiche with a kick, this tasty vegetarian recipe makes a great summer dinner.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

Method

  1. Preheat the oven to 200C/180C Fan/Gas 6.

  2. 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.

  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.

  4. 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.

  5. Leave to cool and serve with green salad.