Quiche: a staple at all British picnics!
As we approach the one weekend that will see temperatures rise above tepid, otherwise known as ‘summer’, I figured I’d jazz up your conventional cheese and onion number and give you a three-cheese beauty that is fit for any summer fête. Limp bunting is, of course, mandatory.
Makes 1 x 23cm quiche
- 280g plain flour
- 140g cold unsalted butter
- 40g finely grated parmesan
- 25g butter
- 500g onions
- 2 eggs
- 300ml pot of fresh double cream
- 70g mature cheddar
- 70g Red Leicester
- 1 x 23cm loose-bottomed tart tin
- Measure the flour into a large bowl, cube the butter and add to the flour. Rub the butter into the flour with the tips of your fingers until it resembles breadcrumbs. You can do this with a food processor if you’d prefer.
- Add the grated parmesan and gently toss it into the flour and butter mix. Add 8 tbsp of cold water, one tablespoon at a time, and gently combine using your hand until it forms a dough. Wrap the dough in clingfilm and refrigerate for 15-20 minutes.
- Once chilled, roll out the dough between two sheets of baking paper into a circle that is a few inches larger than the tin and around 0.5cm thick (keep the baking paper for when you blind bake the pastry). Place the pastry into the tart tin and, using a small piece of excess pastry, gently press the pastry into the fluting of the tin. Leave an inch of pastry (but no more!) around the outside, and freeze for 10 minutes. Put the oven onto 180ºC.
- Remove the pastry from the freezer and prick the pastry base all over with a fork. Place the piece of baking paper inside the tart and fill with ceramic baking beans, dried beans, or uncooked rice. Place on a baking tray in the middle of the oven and bake for around 12 minutes. Then remove the rice/beans and baking paper and bake again for a further 7-10 minutes until brown.
- While the pastry is cooking, heat the butter in a large saucepan on a medium-low heat and finely slice the onions. Add the onions to the melted butter and soften, but don’t colour, until they are sticky,
- Beat the eggs in a medium-sized bowl and gradually add the cream until fully incorporated. Stir in the onions and half of the cheddar and Red Leicester (70g in total), then season with salt and pepper.
- Carefully pour the mixture into the pastry case until it reaches about 2cm from the top of the pastry case. Sprinkle the rest of the cheese on top, then return to the oven for 25-35 minutes until it is golden brown on top and has just a slight wobble.
- To remove the tart from the tin, place it on top of a can and gently remove the sides, then slide the tart off the bottom of the tin and onto a plate!