Sticky onion & cheddar quiche
- Barney Desmazery
Save recipe
Slices into 8
Easy
Prep: 40 mins
Cook: 40 mins
A star rating of 4.8 out of 5.175 ratingsRate
loading...
A crisp pastry case and a just-set creamy filling, quiche is a good solution to any meal dilemma from dinner parties, suppers, picnics and even afternoon tea
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Greens with herby lemon vinaigrette
A star rating of 4 out of 5.2 ratings
Ingredients
Nutrition
Units:
MetricUS
-
25g butter
-
500g small onion
(about 5 in total), halved and finely sliced
-
2 eggs
-
284ml pot double cream
-
140g mature cheddar
coarsely grated
For the pastry
-
280g plain flour
plus extra for dusting
-
140g cold butter
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per serving
-
kcal567
-
fat44g
-
saturates26g
-
carbs33g
-
sugars5g
-
fibre2g
-
protein11g
-
salt0.72g
low
Ad
Method
-
step 1
To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
-
step 2
Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins.
-
step 3
Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins, stirring occasionally, until they become sticky and golden. Remove from the heat.
-
step 4
Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
-
step 5
Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Recipe from Good Food magazine, June 2008
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.8 out of 5.175 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...