Cheese and onion quiche
A crisp pastry case holds soft onions and a creamy Cheddar filling.
- Prep
- 20 min
- Cook
- 65 min
- Serves
- 6
- Level
- Medium
Gather
Ingredients
- 320 gready-rolled shortcrust pastry
- 20 gbutter
- 2onions, thinly sliced
- 3eggs
- 200 mldouble cream
- 100 mlmilk
- 150 gvegetarian mature Cheddar, grated
- ¼ tspsalt
- ¼ tspblack pepper
Make
Method
- 1.
Line a 23 cm tart tin with the pastry, pressing it gently into the corners. Trim the edges, prick the base and chill for 15 minutes. Heat the oven to 200°C, or 180°C fan.
20 minutes - 2.
Line the pastry with baking paper and fill with baking beans. Bake for 15 minutes, then remove the paper and beans and bake for 5 minutes more.
20 minutes - 3.
Meanwhile, melt the butter in a frying pan and cook the onions over a low heat for 15 minutes until soft. Leave to cool slightly.
15 minutes - 4.
Whisk the eggs, cream, milk, salt and pepper together. Spread the onions and cheese in the pastry case and pour over the egg mixture.
5 minutes - 5.
Reduce the oven to 180°C, or 160°C fan. Bake for 35–45 minutes until golden and the filling is set with a slight wobble in the centre.
45 minutes - 6.
Leave the quiche in its tin for 10 minutes before removing and slicing.
10 minutes