Tuesday, 17 January 2012

Creamy Cheese & Onion Quiche

I love pastry and a good cheese and onion quiche is just a perfect light snack or serve with a salad and baked potato as your main meal. Now, some quiches can be a let down, especially those supermarket pre-made ones. They are soggy, stodgy and just don't taste very fresh or nice. This cheesy and really creamy cheese and onion quiche is worth the little effort it takes to make it. Once you have made this quiche you will never buy another supermarket one again! Go on, it's east and delicious so give it a go.


1 ready made shortcrust pastry
knob of  butter
1 large onion, peeled and finely sliced
3 eggs
280ml double cream
140g mature cheddar cheese, grated


1. 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.
2. Gently push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins.
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 5 mins, stirring occasionally, until they soften. Remove from the heat.
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 or do what I do and use coins, they distribute the heat fantastically. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
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.


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