Weekly Recipes – Cheese and Onion Quiche

Daisy’s Cheese and Onion Quiche

 

For the Pastry

• 280g of plain flour

• 140g of butter

• 8tbsp of cold water

For Filling

• 200ml of double cream

• 6-8 eggs

• 1 Red onion – Sautéed

• 300g of grated Cheddar

Method

1. Add butter to flour and rub together until you reach a breadcrumb consistency.

2. Add cold water and combine to make pastry

3. Chill Pastry for 30 minutes

4. Roll out chilled pastry into a quiche tin or tart tray

5. 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)

6. Blind bake for 20 minutes then remove baking beans or rice and cook for a further 5-10 minutes.

7. Whilst the pastry is cooking, whisk the eggs and add to double cream and 1/3 of the cheese

8. Remove pastry case and sprinkle 1/3 of cheese onto the base.

9. Add the onion

10. Pour the cream mix and remaining cheese and cook for 25-30 minutes (or until cheese is golden)

11. Allow to cool slightly before cutting

Serve with side of salad.  At Melville Street, our favourites are cucumber, carrot sticks and crunchy peppers.

This recipe will serve 8 slices of Quiche