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This simple recipe puts shop-bought quiches in the shade. Rita Whitelock prefers to cook good food rather than spend hard-earned cash on inferior offerings from the supermarkets…
Ingredients
• 225 g shortcrust pastry
• 50 g butter
• 2 red onions, thinly sliced
• 2 eggs
• 1 egg yolk
• 150 ml single cream
• 60 ml milk
• 75 g goat’s cheese, crumbled
• salt and black pepper
Preparation
Preheat the oven to 200C.
Roll out the pastry to 6 mm thickness and use to line a 20 cm flan tin. Line the pastry case with greaseproof paper, fill with baking beans and bake in the oven for 10 minutes. Remove the paper and the beans and discard and bake the pastry case for a further 10 minutes.
Meanwhile melt the butter in a small pan, add the onions and fry gently over a very low heat until the onions are soft and transparent.
Drain away the excess butter and allow the onions to cool slightly.
In a bowl beat together the eggs, cream and goat’s cheese and season with salt and pepper.
Add the cooled onions to the egg mixture, mix well and then pour the mixture into the baked pastry case. Reduce the oven temperature to 150C and bake in the oven for 35-45 minutes or until the filling is set and golden brown.
Serve the quiche hot or cold with a fresh green salad and a glass of fresh juice.
¡Buen provecho!
