Ingredients:
- Pastry
- 50g self-raising flour
- 50g wholewheat flour (can use all self-raising)
- Pinch of salt
- Half a tsp mustard powder
- 50g butter
- 50g cheese (cheddar, parmesan, gruyere or similar) grated
- Cold water to mix
- Filling
- 600g onions, thinly sliced
- 50g butter
- 2 eggs
- 120ml double cream
- 1 tbsp grated cheese (same cheeses as above)
- Salt and pepper
Method:
This is a really rich and tasty quiche, not at all ‘eggy’. You can call it a tart or flan if it makes you feel less ‘happy housewife’!
Preheat oven to 180C.
Make the pastry:
Cut the butter into cubes and rub into the dry ingredients until the mixture looks a bit like breadcrumbs. Add the cheese and stir through. Then add enough water to form dough. Roll into a ball, cover with cling film and refrigerate for 15-20 mins.
Make the filling:
Meanwhile, fry the onions slowly in the butter, stirring occasionally until soft and caramelised. This may take up to 20 mins – you can add a tsp of sugar to speed up the process.
Make the quiche:
Grease a flan or pie tin with butter. Roll out the pastry and line the tin. Prick the base with a fork.
Bake blind for 15 mins. Remove from the oven, brush with a little beaten egg then bake for another 5 mins.
Place the caramelised onions in the pastry case and spread out evenly. In a jug, mix together the eggs, cream, most of the cheese (keep a handful for the top), salt and pepper and then pour over the onions. Shake gently to ensure the egg mixture is evenly distributed. Sprinkle the rest of the cheese on top. Bake for 30 mins or until golden and just set.