Cheese and Onion Quiche

Ingredients 

• 280g plain flour, plus extra for dusting
• Pinch of salt
• 140g cold butter, cut into cubes

Method

1. To make the pastry, sift the flour and salt into a large bowl.
2. Add the butter and rub in with your fingertips until the mixture resembles breadcrumbs.
3. Stir in two to three tablespoons of water and mix to a firm dough.
4. Knead the dough gently, wrap it in cling film and chill for at least 10 minutes. This pastry can also be made in a food processor to save time.

Ingredients

• 25g butter
• 1 tbsp olive oil
• 4 onions, peeled and finely sliced
• 15g fresh thyme leaves
• 3 RSPCA Assured eggs
• 284ml pot of double cream
• ¼ tsp grated nutmeg
• 140g Emmental or mature cheddar, coarsely grated

Method

1. Heat the butter and olive oil in a pan.
2. Add the onions and cook the onions over a medium heat for 20 minutes, stirring occasionally until they become golden and caramelised.
3. Remove from the heat and add the thyme.
4. Roll out the pastry on a lightly floured surface and use it to line a 25cm loose-bottomed tin with a little overhang of pastry around the top to stop the pastry from shrinking in the oven.
5. Using a small ball of pastry scraps, push the pastry gently into the flutes of the tin.
6. Chill in the fridge for 20 minutes and heat the oven to 200°C/fan 180°C/gas 6.
7. Lightly prick the base of the pastry case with a fork, line it with a circle of greaseproof paper and fill it with baking beans.
8. Blind-bake the pastry case for 20 minutes. Remove the paper and beans, and cook for a further five to 10 minutes, until golden brown.
9. Beat the eggs in a bowl, then gradually add the cream.
10. Stir in the nutmeg and season. Spoon the onions and half of the cheese into the pastry case.
11. Pour over the egg and cream mix. Sprinkle with the rest of the cheese.
12. Bake for 20 to 25 minutes until set and golden. Leave to cool in the case, trimming the edges of the pastry if necessary.
13. Remove from the tin and serve warm or cold with a freshly dressed salad.