Tue, 19 November 2024
Ingredients
Shortcrust Pastry
250g plain flour
125g cold unsalted butter, diced
1/2 tsp salt - 2-3 tbsp cold water
For the Filling
2 large onions, thinly sliced
1 tbsp olive oil
1 tbsp unsalted butter
1 tsp sugar
4 large eggs
200ml cream
100ml whole milk
100g smoked cheddar, grated
50g Parmesan, grated
50g blue cheese, crumbled
Salt and pepper to taste
To Serve
4 tbsp caramelized onion chutney
Method
Pastry: In a large bowl, rub the butter into the flour and salt until the mixture resembles breadcrumbs.
Add cold water gradually, 1 tablespoon at a time, until the dough just comes together.
Wrap the dough in parchment paper and refrigerate for at least 30 minutes.
Prepare the Filling: Heat the olive oil and butter in a pan over medium heat. Add the onions and cook slowly until softened, about 1 hour, yes 1 hour in total. 2. Add the sugar after 30 minutnes, it helps to make it golden and caramelized. Set aside to cool.
Blind Bake the Pastry
Preheat your oven to 180°C (160°C fan). Roll out the chilled pastry on a lightly floured surface to fit a 23cm fluted tart tin.
Press the pastry into the tin and trim the edges. Prick the base with a fork and chill for 10 minutes.
Line the pastry with baking parchment and fill with baking beans or dried pulses. Blind bake for 15 minutes. Remove the parchment and beans, then bake for another 5 minutes until golden.
Assemble the Quiche:Whisk the eggs, cream, and milk together in a bowl. Season with a little salt and pepper.
Spread the caramelized onions over the pastry base. Sprinkle over the smoked cheddar, Parmesan, and blue cheese.
Pour the egg mixture over the filling, ensuring it is evenly distributed.
Bake the quiche at 180°C (160°C fan) for 25-30 minutes, or until the filling is set and lightly golden on top.
Serve: Let the quiche cool slightly before slicing. Serve warm or at room temperature with a dollop of caramelized onion chutney on the side.
