Cheese and onion quiche
- 4oz plain flour
- 2oz chilled butter
- 2 tablespoons water
- 3 eggs
- 8 fl oz double cream
- 1 medium onion
- 6oz cheese
An easy to make and delicious quiche, which we've made successfully with frozen eggs. Substitute the cheese and onion for just about any filling, adjusting the liquid accordingly.
Preheat your oven to 180°c or 170°c if it's a fan oven.
Sift the flour into a large bowl. Chop the butter into small pieces, add to the bowl and rub into the flour until the mixture resembles breadcrumbs.
Gradually add the water to the bowl, while cutting the pastry mixture with a butter knife. Continue to cut and turn the pastry until it's a single ball and comes away cleanly from the side of the bowl. Use your hands if required at the end.
Roll out the pastry onto a floured surface, thinly enough to cover the base and sides of an 8 inch flan dish. Press well into the bottom and sides - there should be no waste.
Place the flan dish onto a baking tray and bake in the middle of the oven for 10 minutes. Beat the eggs in a jug and brush the base and sides of the pastry lightly with beaten egg. Return to the oven for 3 minutes.
Chop the onion and fry lightly in a little butter until translucent - don't brown. Tip into the pastry base and spread evenly. Grate the cheese andsprinkle into the base evenly.
Add the cream to the eggs, and season to taste. Pour the mixture into the pastry base, as close to the brim as possible without it spilling over.
Return to the oven, on a baking sheet, for 35 minutes or until golden brown on top.
Can be eaten hot, warm or (my preference) cold. Quiche is very versatile and can be served with things like beans and chips, or our favourite, bubble and squeak and peas. Will keep in the fridge for up to 5 days, if you have the willpower. :-)
Dough Richard Bertinet
The Forager's Kitchen Fiona Bird
Preserves: River Cottage Handbook No.2 Pam Corbin
New Covent Garden Book of Soup and Beyond: Soups, Beans and Other Things New Covent Garden Soup Company