Cheese and Onion Quiche
Quiche is a savoury custard tart. Pastry is best cooked in a hot oven, whereas custard requires slower cooking, at only a moderate temperature. Therefore you make the crust first and cook the filling afterwards.
For the pastry
- 6 oz (170 grams) flour
- 1½ oz (43 grams) butter
- 1½ oz (43 grams) white vegetable fat
Put ingredients in bowl, chop up fat, rub it into the flour and add enough water to mix to a stiff dough. Turn onto a floured surface and roll out to fit an 8" round flan tin.
Trim the pastry to fit, then place a sheet of greaseproof or butter paper over the base. Sprinkle on some pasta or dried peas to weigh the pastry down. Bake at Gas mark 7, 220 degrees celsius, for about 20 mins. Remove paper and pasta.
This method is called “Baking Blind”.
Turn the oven down to gas mark 4, 180 degrees celsius.
- ½ - 1 onion, depending on the size
- 6 oz (170 grams) grated cheese
- 2 eggs
- ½ pint (0.28 litres) milk
- Seasoning (salt, pepper, herbs) to taste
While the pastry is cooking chop some onion and fry it very gently for about 5 minutes. Break the eggs into the milk and whisk. Put the onion into the bottom of the pastry case, add the grated cheese, then carefully pour the egg/milk mixture over the cheese.
Cook in the middle of the oven for 20 – 30 minutes, until the top is set and nicely browned.
If using a loose bottomed tin, put a large plate on a lower shelf in the oven to catch any drips.
Serve hot or cold.