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Country cheese & onion quiche

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Cooking time

Prep: 30 minutes Cook: 35 minutes

Skill level



Serves 8

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!

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  • 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


  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.

  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.

  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.

  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!

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