Don’t be afraid of making your own pastry – it really is quite straight forward, and the buttery, crumbly crust makes this quiche a special and delicious option for picnics, or lunch and dinner with some simple salads and new potatoes on the side. Once you’ve mastered the pastry and the savoury custard, you can experiment with all sorts of fillings. But this cheese and onion is a time-proven crowd pleaser.
Caramelised onion and cheddar quiche
400g plain flour
200g butter (cold)
3 red onions
3 white onions
3 cloves garlic
586ml of cream
To make the pastry:
Using the tips of your fingers, rub the butter into the flour until it has the texture of breadcrumbs. Add the salt. Add a little cold water- only enough to bring it together into a dough. Don’t add too much or the resulting pastry will be sticky. Roll out the pastry and line two tart cases – save any excess. Chill in the freezer until cold, then prick the bottom of the pastry cases with a fork. Line with baking parchment and baking beans. Bake at 180 ? until the sides are set, then remove the baking beans and parchment and return to the oven until cooked through. Patch any holes with the left over pastry.
To make the filling:
Slice the onions. Cook in a saucepan in a mixture of butter and oil. When they are soft, chop the garlic and add to the onions. Add a splash of vinegar and some brown sugar. Season with salt and pepper.
Divide the onion mix between the two tart cases. Grate the cheese and sprinkle this over the onions. Beat the egg with the cream and season with salt and pepper. Pour into the two tart cases. Bake at 150 ? until just set.