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Recently I decided to make a cheese and onion quiche to use up some double cream and eggs that I had about to go past their best. I love frugal recipes that use up leftover items in the fridge. This recipe is really simple and whether you’re catering for a party or just want something different for dinner this is going to be a real crowd pleaser! You can make your own pastry or use shop-bought if you’re looking to save time/effort.
Cheese and onion quiche
For the pastry:
- 140 g butter or margarine
- 280 g plain flour
For the filling:
- 25 g butter or margarine
- 500 g finely chopped onions
- 290 ml double cream
- 2 medium eggs
- 70 g cheddar cheese
For the topping:
- 70 g cheddar cheese
- 1 small green chilli pepper
Mix together the cold butter and plain flour. Rub into a crumb consistency. Keep mixing until combined into a ball.
Roll this out and use it to line a fluted quiche tin. I rolled the shape larger than my tin and used my rolling pin to place it over the top of the tin. Then I used a small piece of dough to press the rolled dough into the tin thoroughly.
Place in the freezer for 15 minutes to firm up.
Place 500g of onions, and butter, into a saucepan. Stir regularly and cook for around 10 minutes. This makes a consistency that is still crunchy, with a nice bite but makes sure that the onions aren't overcooked.
Line the cooled pastry in the tin with foil and then pour in baking beans.
Bake at 200C (gas mark 6) for 15 minutes.
Remove the baking beans and bake for 5 more minutes until the pastry is lightly browned.
Whisk together the eggs and combine with the double cream.
Add seasoning (salt & pepper) then add the onions and grated cheddar.
Pour this mixture into the pastry case.
Top with black pepper, grated cheddar and one finely chopped green chilli if you like a little heat.
Place bake in the oven, at 200C (gas mark 6) for 30-35 minutes.
This cheese and onion quiche is always a great hit when I make it. You don’t need to make your own pastry if you don’t have the time or inclination. The mixture is what makes this quiche taste so delicious. Nobody will know if you made your own pastry or not!