My love for quiche and tarts started from when I made a Quiche Lorraine in my high school home economics class. I’d never tasted anything like it compared to my native Filipino cuisine – I knew I was hooked.
Since then I’ve made various types but my favourite would have to be a filling of caramelised onion and goats cheese. For this tart, I will take the time to make a shortcrust base, blind-baked, to make it extra special. As you can see I’m quite generous with the goats cheese.