British chef Barney Desmazery has come up with a real winner with this delicious quiche. The sweet, sticky caramelised onions go perfectly with the sharp cheddar, giving you loads of flavour in every bite.
With its crisp, buttery pastry and creamy, cheesy filling, this quiche is proper comfort food. It’s great served warm or cold, whether you’re having it for lunch, packing it up for a picnic, or just enjoying an easy dinner with a simple salad on the side.
STICKY ONION AND CHEDDAR QUICHE
Serves 8
INGREDIENTS:
25 g butter
500 g small onion, (about 5 in total), halved and finely sliced
280 g plain flour, plus extra for dusting
140 g cold butter, cut into cubes
2 eggs
284 ml pot double cream
140 g mature cheddar, coarsely grated
few thyme leaves for garnish (opt)
METHOD:
Melt the 25 grams of butter in a large frying pan over a low heat. Add the onions and cook slowly, stirring occasionally, until they become sticky and golden, about 30 – 40 minutes. Remove from the heat and set asid to cool.
While the onions are cooking make the pastry. Tip the flour and 140 grams of cubed butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm quiche dish or tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin Chill in the fridge or freezer for 20 mins.
While the pastry is chilling heat oven to 200 C/ fan 180 C/ gas 6.
Lightly prick the base of the pastry shell with a fork, line with greaseproof paper or foil, then fill with baking beans. Bake blind for 20 minutes, remove the paper and beans, then continue to cook for 5-10 mins 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 mins until set and golden.
Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices
