Tigers Quiche Jamie Oliver Recipes

Steps:

• Preheat the oven to 190° Celsius.
• Rub together the flour and the fat.
• Add the eggs and bring together carefully.
• Chill in the refrigator for 1 hour.
• Once your pastry has chilled roll it out to fit an 11-inch/28-centimeter tin with a removable bottom and bake it blind for 10 minutes.
• Lower the oven temperatur to 180° Celsius.
• Mix all the filling ingredients together then pour the filling into the pastry case.
• Sprinkle over the goat's cheese, lay over the pancetta slices and then finish off with a drizzle of thyme oil.
• Bake in the oven for 30 minutes.

Steps:

• Preheat the oven to 450 degrees F.
• Spread the tomatoes out in a single layer on a shallow baking pan and toss with 2 tablespoons olive oil. Roast on the top rack for 15 minutes. Add the olives and continue to roast until the tomato skins are dark brown and black in spots, about 10 minutes more. Remove from the oven and reduce the temperature to 350 degrees F.
• Meanwhile, pulse the bread into crumbs in a food processor. Heat 2 tablespoons oil in a large skillet over medium heat; add the breadcrumbs and stir until evenly toasted, about 5 minutes. Evenly spread the crumbs in a 9-inch glass or ceramic pie pan. Place the pan on a baking sheet.
• Wipe out the skillet, add the remaining 2 tablespoons olive oil and the onions and season with 1/2 teaspoon salt. Cook over medium-high heat until translucent and starting to brown, about 4 minutes; add the lemon zest and cook for 1 minute more. Cool slightly.
• Whisk the half-and-half and whole eggs and yolks in a large glass measuring cup. Season with 1/2 teaspoon salt and a few grinds of pepper. Evenly spread the onions in the prepared pan. Combine the Emmentaler and fontina and scatter over the onions. Top with the roasted tomatoes and olives and sprinkle with the rosemary. Pour the custard over the fillings.
• Bake until the quiche is just set in the center, 40 to 50 minutes. Cool completely on a rack before serving.