Heat oven to 200C/fan 180C/gas 6. Heat the butter in a pan and cook the onions for 20 mins, stirring occasionally
Line a tart case with the pastry (I used shop bought as I had it to hand).
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 mins
When the onions are golden and sticky remove from the heat
Remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
Ready to fill!
Beat the eggs in a bowl
Gradually add the cream
Add the onions
Add most if the cheese and stir
Pour the mixture into the pastry case and top with the remaining cheese
Bake at 180°C for 20-25 minutes until the top is lightly golden
Serve warm and enjoy! The quiche will keep for a few days in the fridge and can be eaten cold or re-warmed in the oven.
- 1.0 Roll of ready made Shortcrust pastry
- 5.0 Large onions
- 20.0g Butter
- 2.0 Eggs
- 140.0g Cheddar cheese
- 300.0ml Double cream
- Salt and pepper
Didsbury, Manchester, UK