Country cheese & onion quiche
Serves 8
Easy
Prep:
Cook:
I've baked this for parties, weddings, dinner parties, family suppers & picnics. It's perfect hot or cold. It's deep & delicious and dangerously moreish!
Skip to ingredients
Showing items 1 to 6 of 6
Pastry
- 350 g plain flour
- 225g butter
- 1 medium egg
- 45g mixed Italian herbs
- God pinch of Sea salt and cracked black pepper
Filling
- 350 g plain flour
- 225g butter
- 1 medium egg
- 45g mixed Italian herbs
- God pinch of Sea salt and cracked black pepper
- 3 white onions
- 250g soft cheese
- 4 eggs
- 200g strong cheddar cheese
- Sea salt & cracked black pepper to season
Method
step 1
Place all pastry ingredients into a food processor with the large blade and blend until a soft 'dough' is formed. Drizzle chilled water in to help bind if needed.step 2
Roll pastry on a well floured, cold surface until around the thickness of a £1 coin. Line a deep (c.5cms) 25cms wide, fluted loose based flan tin with the pastry. Prick the bottom ( but don't go right through) Chill for 20 minutes or whilst preparing the filling.step 3
Fry 3 onions until softly browning and caramelised at the edges. Whisk 4 eggs with a pack of soft cheese, salt/cracked black pepper to season & the herbs. Lay the onions in the pastry base. Pour over the egg mixture. Sprinkle with generous layer of grated cheddar cheese.step 4
Bake 190 fan oven for c. 35 minutes until pastry browned, top brown and set firm but still slightly wobbly. Leave to cool for 30 minutes. EAT!
