COUNTRY CHEESE & ONION QUICHE
I've baked this for parties, weddings, dinner parties, family suppers & picnics. It's perfect hot or cold. It's deep & delicious and dangerously moreish!
Provided by Sirahathome
Time 1h5m
Yield Serves 8
Number Of Ingredients 0
Steps:
- Place all pastry ingredients into a food processor with the large blade and blend until a soft 'dough' is formed. Drizzle chilled water in to help bind if needed.
- Roll pastry on a well floured, cold surface until around the thickness of a £1 coin. Line a deep (c.5cms) 25cms wide, fluted loose based flan tin with the pastry. Prick the bottom ( but don't go right through) Chill for 20 minutes or whilst preparing the filling.
- Fry 3 onions until softly browning and caramelised at the edges. Whisk 4 eggs with a pack of soft cheese, salt/cracked black pepper to season & the herbs. Lay the onions in the pastry base. Pour over the egg mixture. Sprinkle with generous layer of grated cheddar cheese.
- Bake 190 fan oven for c. 35 minutes until pastry browned, top brown and set firm but still slightly wobbly. Leave to cool for 30 minutes. EAT!
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