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| Serves: people |
- Make this into an elegant starter by dividing the pastry and filling between 6 individual loose-bottomed pastry tins.
- There's nothing more impressive than scrumptious homemade quiche, yet it's so easy to do! Choose between homemade pastry and a quick shop-bought version. If you opt for ready-made you need 250g of shortcrust pastry
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INGREDIENTS
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INSTRUCTIONS
- Cut the butter into small pieces. Rub it into the flour. Add 2 tablespoons of ice cold water to form a soft dough and knead briefly on a floured surface.
- Wrap the dough in cling film and chill while preparing the filling.
- TURN THE OVEN ON TO 190˚C/170˚C fan/Gas 5
- Peel the onions and cut into thin slices. Put them into a pan with 2 tablespoons of olive oil and cook over a low heat for about 10 minutes, stirring frequently, until they become pale and soft.
- Add the red wine vinegar, the sugar and a pinch of salt. Stir well and continue cooking for another 15 minutes.
- Put the cold pastry on to a floured surface. Roll out into a circle, 1 cm thick and bigger than the pastry tin.
- Grease the pastry tin. Using the rolling pin, pick up the pastry and gently lay it over the tin, pressing it into place with your fingers.
- Lightly prick the pastry with a fork. Line the case with a large circle of baking parchment then fill with baking beans or rice. Bake blind for 15 mins.
- Remove the paper and beans, then continue to cook for 5 minutes
- Remove the case from the oven. Pour in the caramelised onions. Crumble the goat’s cheese on top.
- Beat the eggs with the crème fraiche. Season with a pinch of salt and good grind of black pepper. Pour the mixture over the onions and cheese.
- Put the quiche in the oven and bake for 25 minutes or until the filling is golden and slightly firm to the touch.
This is a fabulous tasting quiche – will make again and again!