Make this delicious Cheese and Caramelised Onion Quiche recipe – with home made or store bought pastry

140g cold butter, cut into 1cm cubes
280g plain flour, plus extra for dusting
50g parmesan or other hard cheese, finely grated
100ml very cold water (I keep a bottle in the fridge for making pastry)

500g pack of shortcrust pastry

For the filling
5 medium onions, peeled and finely sliced
2 tbsp olive oil
30g butter
3 tbsp castor sugar
Pinch of salt
200g very strong cheddar, grated
2 large eggs, lightly beaten
284ml double cream
Black pepper, to taste

How to
If you are making your own pastry, rub the butter into the flour until you have a fine breadcrumb consistency. Stir through the grated cheese and then add the water, stirring with a blunt knife until it starts to come together. Use your hands to scoop it into a ball, without kneading. Wrap it in cling film and rest in the fridge.

Prepare the filling by very gently frying the onions in the oil, butter, sugar and salt over a low heat. Fry until completely brown and starting to become quite sticky. This can take up to 30 minutes depending on your hob. Set aside. (Please note if you are especially sensitive to the taste of sugar you may wish to reduce the amount used here or indeed not bother using any at all. The amount used here is stipulated to work with a very strong cheddar).

Roll the chilled pastry disc or shop bought pastry out on a lightly floured work surface using a floured rolling pin, into a circle about 5cm larger than the quiche tin (I use a 23cm loose bottomed quiche tin) and as thick as a pound coin. Transfer the pastry into your tin by gently placing both hands underneath it, spread wide with palms facing upwards. Push the pastry into the sides of the tin and run your rolling pin across the top to trim off the excess pastry. Chill the pastry-lined tin for 15 minutes and preheat the oven to 200°C/gas mark 6.

Line the pastry with greaseproof paper and fill with baking beans, uncooked rice or dried beans. Bake for 15 minutes, remove the beans and paper, then bake for another 10 minutes. Remove the pastry case from the oven only when it looks entirely cooked through, then fill with the carmelised onions. Beat together half the cheddar, the eggs, cream and black pepper and pour over the onions. Lastly top with the rest of the cheese. Bake for 20–25 minutes until browned and a knife inserted in the centre shows no wet filling.

Recipe from Recipes From a Normal Mum, published under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported license.

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