Cheese & onion quiche
Indulge in the rich and savory flavors of a delicious Cheese & Onion Quiche. Perfectly baked with a buttery crust, creamy cheese, and caramelized onions. Transforming a classic dish into a culinary delight.
Ingredients:
- plain flour, for dusting
- 320g pack ready rolled shortcrust pastry
- 1 white onion, finely chopped
- large bunch of spring onions, finely sliced
- 4 eggs, plus 1 egg yolk
- 250ml whole milk
- small bunch of chives, finely chopped
- 150g mature cheddar, grated
- green salad (optional)
Instructions:
- Apply a light coating of oil to a 23cm fluted flan tin with a loose bottom using a pastry brush. Sprinkle a small amount of flour over a clean work surface and place the pastry on it. Roll out the pastry into a circle larger than the flan tin. Gently place the pastry into the tin and carefully press it onto the base and sides. Allow any excess pastry to hang over the edges of the tin. Let it chill in the refrigerator for 30 minutes.
- While waiting, warm up some oil in a frying pan over low to medium heat. Add the onion with a generous pinch of salt and cook gently for 15 minutes until it starts to soften. Add the spring onions and cook for a few more minutes until slightly tender. Transfer to a plate and let it cool slightly.
- Preheat the oven to 200C/180C fan/gas 6. Scrunch up a piece of parchment paper and line the tin, making sure it extends over the edges. Fill the tin with baking beans, ensuring they reach the top edges. Bake for 15-20 minutes. Remove the beans and parchment paper and bake for another 5-10 minutes until lightly golden and sandy to the touch. If the pastry has risen, gently press it down using a cold, metal spoon. Once it cools slightly, trim the edges of the pastry.
- While the pastry is baking, whisk together the eggs, egg yolk, milk, and chives in a container. Season generously with salt and black pepper.
- Lower the oven temperature to 180C/160C fan/gas 4. Position the flan tin on a baking sheet and spread the onions evenly over the base. Sprinkle most of the grated cheddar on top and pour the egg mixture over it. Finish with the remaining cheese and bake for 25-30 minutes until it sets and becomes lightly golden; there should be a slight wobble in the middle. Remove from the oven and allow it to cool for 10-15 minutes before cutting. Serve warm with a fresh green salad, if desired.
Summary:
- Calories: 3070 kcal
- Fat: 214 g
- Protein: 95 g
- Carbs: 194 g
- Potassium: 1512 mg
- Magnesium: 186 mg