Cheese & onion quiche
Use shop-bought pastry for ease. This is great for a weekend lunch or as part of a buffet.
SERVES 6 PREP 15 mins plus chilling COOK 1 hr 10 mins EASY V
1 tbsp olive oil, plus extra for the tin 320g pack ready-rolled
shortcrust pastry plain lour, for dusting 1 onion, inely chopped large bunch of spring onions,
inely sliced
4 eggs, plus 1 egg yolk (freeze the extra egg white to use in another recipe) 250ml whole milk small bunch of chives,
inely sliced 150g mature cheddar, grated green salad, to serve (optional)
1 Lightly oil a 23cm loose-bottomed fluted flan tin. Tip the pastry out onto a lightly floured surface and roll out into a circle that’s bigger than the tin. Press the pastry into the base and up the side of the tin, leaving some overhanging. Chill for 30 mins. Will keep chilled for a day.
2 Meanwhile, heat the 1 tbsp oil in a frying pan over a low-medium heat and fry the onion with a large pinch of salt for 15 mins until just softening. Tip in the spring onions and cook for a few minutes more until slightly softened. Transfer to a plate and leave to cool slightly.
3 Heat the oven to 200C/180C fan/ gas 6. Scrunch up a sheet of baking parchment and use it to line the tin, ensuring it goes over the edges. Fill with baking beans, then bake for 15-20 mins. Remove the beans and parchment and bake for a further 5-10 mins until lightly golden and sandy to the touch. If the pastry has pued up, gently press it down using a cold metal spoon. Once cooled slightly, trim the pastry edges.
4 Meanwhile, whisk the eggs and extra yolk, the milk and chives together in a jug. Season well with salt and pepper.
5 Turn the oven to 180C/160C fan/ gas 4. Put the flan tin on a baking sheet and scatter the onions evenly over the base. Sprinkle over most of the cheddar, and pour over the egg mixture. Top with the rest of the cheddar and bake for 25-30 mins until set and lightly golden – the middle should have a very slight jiggle. Leave to cool for 10-15 mins before slicing. Serve warm along with a crisp green salad, if you like.
GOOD TO KNOW calcium
PER SERVING 350 kcals • fat 25g • saturates 10g • carbs 18g • sugars 3g • ibre 2g • protein 12g • salt 0.7g