Daisy’s Cheese and Onion Quiche
For the Pastry
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280g of plain flour
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140g of butter
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8tbsp of cold water
For Filling
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200ml of double cream
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6-8 eggs
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1 Red onion – Sautéed
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300g of grated Cheddar
Method
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Add butter to flour and rub together until you reach a breadcrumb consistency.
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Add cold water and combine to make pastry
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Chill Pastry for 30 minutes
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Roll out chilled pastry into a quiche tin or tart tray
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Prick the base with fork and line with baking beans or uncooked rice (this is to weigh down the pastry so it doesn’t rise when cooking)
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Blind bake for 20 minutes then remove baking beans or rice and cook for a further 5-10 minutes.
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Whilst the pastry is cooking, whisk the eggs and add to double cream and 1/3 of the cheese
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Remove pastry case and sprinkle 1/3 of cheese onto the base.
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Add the onion
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Pour the cream mix and remaining cheese and cook for 25-30 minutes (or until cheese is golden)
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Allow to cool slightly before cutting