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    Caramelised onion and cheddar quiche

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    Caramelised onion and cheddar quiche

    Revisit this classic and you will remember why it inspired such love the first time around. Leftovers make for brilliant packed lunches while ready-sliced onions and ready-grated cheddar can help save time.

    • Preparation time: 20 minutes, plus chilling
    • Cooking time: 1 hour 5 minutes
    • Total time: 1 hour 25 minutes, plus chilling

    Serves: 4-6

    Ingredients

    500g shortcrust pastry block, at room temperature
    plain flour, for dusting
    2 tsp olive oil
    1 large red onion, finely sliced
    1 tbsp balsamic vinegar
    2 tsp caster sugar
    6 eggs
    200ml crème fraîche
    130g extra mature cheddar, grated
    2 tsp mustard powder
    green salad, to serve

    Method

    1. Preheat the oven to 220˚C, gas mark 7. Cut a 2cm strip away from 2 sides of the pastry block to leave a square block (chill the offcuts; see page 103 for ways to use up). Dust the work surface with flour then roll the pastry out to a 28cm square. Use to line a 20cm sandwich cake tin, leaving the excess overhanging. Put in the freezer for 5 minutes to firm up. Scrunch up a piece of baking parchment then use it to line the pastry case. Fill with baking beans and bake on a baking tray for 20 minutes. Remove the beans and parchment and cook for another 3-5 minutes until golden and dry. Reduce the oven to 200˚C, gas mark 6. Trim the overhanging pastry.

    2. Meanwhile, heat the oil in a pan over a low heat, add the onion and a pinch of salt. Cover and cook gently for 20-25 minutes until soft, removing the lid after 15 minutes. Add the balsamic vinegar and sugar then cook for another 3-4 minutes until sticky; set aside.

    3. In a large bowl, use a balloon whisk to beat the eggs with a good pinch of salt then whisk in the crème fraîche. Stir in the cheddar and mustard powder. Pour the mixture into the pastry case then scatter over the caramelised onion. Bake for 30-35 minutes until set and browned on top; cover with foil after 20 minutes if getting too dark. Leave to cool in the tin for 5 minutes before serving warm or transferring to a wire rack to cool completely. Enjoy with a green salad.

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    This recipe first appeared in Waitrose & Partners Food, June 2019 issue. Download the Waitrose & Partners Food app for the full issue

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