Cracking quiche

CARAMELISED ONION, COURGETTE AND WENSLEYDALE QUICHE (serves 8)

INGREDIENTS

1tbsp olive oil; 15g butter; 2 red onions, sliced; sea salt and freshly ground black pepper; 2 eggs; 2 egg yolks; 300ml double cream; 100ml full-fat milk; 2 small courgettes, around 225g, thinly sliced, lengthways; 3 courgette flowers, sliced lengthways; 175g crumbled Wensleydale cheese

300g plain flour, plus a little extra for dusting; 150g butter, chilled and diced; a pinch of sea salt; a few thyme sprigs, leaves picked (optional); 1 egg, beaten

METHOD

1. Start by caramelising the onions. Heat oil and butter in a pan over a medium heat. Once the butter has melted, stir in the onions and a pinch of salt. Cover and cook over a low heat for 20-25 minutes, stirring every now and then until the onions have softened and caramelised. If they look as though they’re burning, add 1tbsp of water and stir in. Spread onto a plate and set aside to cool.

2. Make the pastry. Put the flour into a bowl, add butter, salt and thyme (if using) and rub with your fingertips until the mixture resembles coarse breadcrumbs. Add the egg and mix with a knife until the mixture forms clumps, then bring together lightly with your hands. Add a teaspoon or two of water if the dough feels dry. Dust a clean work surface with flour and knead lightly and quickly until smooth. Wrap in clingfilm and chill for 30 minutes.

3. Preheat the oven to 180˚C (160˚C fan)/350˚F/gas 4.

4. Lightly flour your work surface and roll out the pastry to a rough circle, about 32cm in diameter. Carefully lift the pastry into a 27cm fluted tart tin and gently press into the corners. 5. To make the filling, put the eggs and egg yolks, cream and milk into a jug and whisk. Season well and whisk again. Spread the onions over the base, arrange the courgettes and courgette flowers on top and scatter over the cheese.

6. Pour the egg mixture into the tart tin and give it a little shake so it spreads evenly. Slide the tin onto a baking sheet and bake for 45-50 minutes, until filling is set.

7. Once cooked, take the quiche out of the oven, let it sit for about five minutes, then trim the pastry edges.

8. Serve hot, warm or cold with a green salad. Leftovers keep well for the next day but the filling will be firmer after a night in the fridge.