Ultimate onion tart
This simple quiche is a classic veggie favourite
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 1 hr
Vegetarian
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.
- Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.
- Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.
Per serving
623 kcalories, protein 10g, carbohydrate 35g, fat 50 g, saturated fat 26g, fibre 3g, salt 0.59 g
Recipe from Good Food magazine, Vegetarian Christmas 2006.
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http://www.bbcgoodfood.com/recipes/2957/
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Ingredients
- 300g shortcrust pastry , thawed if frozen
- 25g butter
- 2 tbsp olive oil
- 900g onions , halved and thinly sliced
- 2 medium eggs
- 300ml double cream
- 40g vegetarian Parmesan -style cheese, grated
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A rich and indulgent example of French cuisine for turning spuds into something more exciting
50
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 1 hr
Vegetarian
Classic favourite
Ingredients
- 300g shortcrust pastry , thawed if frozen
- 25g butter
- 2 tbsp olive oil
- 900g onions , halved and thinly sliced
- 2 medium eggs
- 300ml double cream
- 40g vegetarian Parmesan -style cheese, grated
Per serving
623 kcalories, protein 10g, carbohydrate 35g, fat 50 g, saturated fat 26g, fibre 3g, salt 0.59 g
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