Ingredients:
Shortcrust pastry mix
2 onions
50g cheese
3 eggs
Splash of milk
Flour
From the store cupboard – seasoning, oil and herbs
Method:
- Make up the shortcrust pastry by following instructions on the pack
- Pre heat the oven at 180 c
- Set pastry aside into a fridge to cool
- Peel and dice the onions (small as possible)
- Cook the onion in a pan until soft, colourless and translucent
- When cooked leave the onions to cool
- Crack the eggs and milk into a jug and beat until all the eggs have been blended with the milk
- Rub a small of oil onto a flan dish to prevent the pastry from sticking
- Dust a small amount of flour over the oil, to provide a non-stick surface
- Roll out the pastry on a flour dusted surface to the size of the flan dish
- Leave an overlap on the dish as the pastry will shrink during cooking
- Blind bake the pastry case in the oven for 10 mins
- Trim the pastry case to remove excess trim pastry
- Remove the pastry case from the oven and evenly spread over the cooked onion
- Add grated cheese
- Add a sprinkle of herbs, salt and pepper
- Pour over the eggs mix over all the ingredients
- Make sure all the ingredients are dunked in the egg mix or they will burn and taste bitter
- Gently place the quiche in the oven
- Cook until the quiche is golden brown and has an even wobble.
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