Page 24 - Veggiefood Presentation

Onion & cheddar quiche

Ingredients Method

25g butter To make the pastry, tip the flour and butter into a
500g small onions, (about 5 in bowl, then rub together with your fingertips until
completely mixed and crumbly. Add 8 tablespoons
total), halved and finely sliced cold water, then bring everything together with
2 eggs your hands until just combined. Roll into a ball and

284ml pot double cream use straight away or chill for up to 2 days. The
pastry can also be frozen for up to a month.
140g mature cheddar, coarsely
Roll out the pastry on a lightly floured surface to a
grated roundabout 5cm larger than a 25cm tin. Use your
For the pastry rolling pin to lift it up, then drape over the tart case
280g plain flour, plus extra for so there is an overhang of pastry on the sides. Using
a small ball of pastry scraps, push the pastry into
dusting the corners of the tin (see picture, above left). Chill
140g cold butter in the fridge or freezer for 20 minutes.
Heat oven to 200C/fan 180C/gas 6. While the
pastry is chilling, heat the butter in a pan and cook
the onions for 20 minutes, stirring occasionally,
until they become sticky and golden. Remove from
the heat.

Lightly prick the base of the tart with a fork, line the
tart case with a large circle of greaseproof paper or
foil, then fill with baking beans. Blind-bake the tart
for 20 minutes, remove the paper and beans, then
continue to cook for 5-10 minutes until biscuit
brown.

Meanwhile, beat the eggs in a bowl, then gradually
add the cream. Stir in the onions and half the
cheese, then season with salt and pepper. Carefully
tip the filling into the case, sprinkle with the rest of
the cheese, then bake for 20-25 minutes until set
and golden. Leave to cool in the case, trim the
edges of the pastry, then remove and serve in
slices.