Individual Caramelised Onion Quiches
For the Pastry:
150g (5oz) wholemeal flour 75g (2½oz) butter
For the Filling:
30g (1oz) butter
1tbsp light olive oil
450g (1lb) red onions, sliced 1tsp caster sugar
1tbsp freshly chopped thyme, plus sprigs for garnish 2 medium free-range eggs 175ml (6fl oz) double cream
1tbsp Dijon mustard
Make the pastry by blitzing 1 the wholemeal flour and butter with 2tbsp cold water. Chill for 20 min, then divide into 4, wrap in clingfilm and chill again.
Heat oven to 200C/Gas 6, 2
and put in a baking tray to heat. roll out pastry and line 4 x 12cm (5in) tart cases. Prick with a fork, then bake blind.
Meanwhile, melt butter in 3
a pan and add oil. Stir in onions and sprinkle over the sugar. Cook for 20-30 min, stirring occasionally, until the onion softens and caramelises. remove pan from hob and leave onions to cool slightly.
Divide onion mixture
4 between pastry cases. Sprinkle over thyme, and season. Beat eggs with cream and mustard, then pour over the filling.
Put tarts on a hot baking 5 tray and cook for 35 min, or until filling is set. Transfer to a wire rack, leave to cool for a few minutes, then remove from tins and cool completely. Serve at room temperature, garnished with extra sprigs of fresh thyme.
Per Serving: 693 cals, 51g fat, 33g sat fat, 36g carbs
Sweet and tangy, with a crumbly, wholemeal crust, this is a winner!