Description
A traditional quiche – shortcrust pastry filled with mature cheddar, sliced tomato and delicious caramelised red onion!
Ingredients
Units
Scale
For the pastry:
- 175 g plain flour, plus extra for dusting
- 75 g butter, plus extra for greasing
For the caramelised red onions:
- 15g butter
- 1 tablespoon olive oil
- 1 tablespoon caster sugar
- 1 teaspoon paprika
- 2 red onions, sliced
- 1 tablespoon balsamic vinegar
- A sprig of thyme, leaves stripped (or 1 teaspoon of dried thyme)
- Salt and pepper
For the quiche filling:
- 250 g cheddar, grated
- 4 tomatoes, sliced
- 5 eggs, lightly beaten
- 100 ml milk
- 200 ml double cream
- Black pepper
Instructions
- Make the pastry: sift the flour with a pinch of salt into a large bowl. Rub in the butter until you have a mix that resembles fine breadcrumbs. Add enough cold water to make it come together as a firm dough (approximately 2 tablespoons), and then rest it in the fridge for 30 minutes.
- Rub a 22cm quiche dish liberally with butter. Dust a clean area of work surface with flour and roll out the pastry to fit the dish – don’t trim it yet as we will do this later. Pop the dish back in the fridge for 30 minutes to chill.
- Make the caramelised red onions: heat the oil and butter in a frying pan. Once the butter has melted, add in the thyme, paprika and onions.
- Cook over a medium heat, stirring occasionally, until the onions are soft and starting to turn slightly transparent.
- Add the sugar and balsamic vinegar, season with salt and pepper and continue to cook, stirring frequently, until the onions are sticky and caramelised. Spread out on a plate to cool.
- Preheat the oven to 190°C / fan 170° / 375°F.
- Take the chilled quiche base and line it with a sheet of baking paper and pour in baking beans (or lentils/rice work if you don’t have baking beans). Place on a baking tray and bake for 20 minutes. Remove the beans and parchment and put back in the oven for another five minutes
- Turn the oven down to 160°C / fan 140°C / 350°F.
- Sprinkle the cheese over the base and evenly spread the sliced tomatoes over. Distribute the cooled caramelised onions over the top.
- Mix the milk, eggs and cream together in a bowl and season well with salt and pepper. Pour over the cheese, tomatoes and onions.
- Bake for 30–40 minutes, or until set. Allow to cool and then trim the pastry edges to get a perfect edge and serve with your choice of accompaniments.
- Prep Time: 1 hour 45 minutes
- Cook Time: 35 minutes