Cheese & Onion Quiche
Tender, sweet bits of onion suffuse this classic, savory tart. It’s a dish that feels both delicate and rich, and makes a lovely lunch or brunch dish. You can make the dough up to 3 days ahead, and prebake the crust a day ahead. But the quiche is best served warm or at room temperature on the day you assembled and baked it.
Using spring onions and ready-made pastry cuts down the cooking time so you can bake this classic vegetarian tart midweek
A quiche is a type of French tart with a pastry case containing a baked creamy egg filling. The most famous quiche is the Quiche Lorraine which adds salty bacon to the filling. Adding cheese isn’t traditional in a quiche Lorraine and would be frowned upon by purists but you’ll find most modern recipes will add grated cheese of some sort – gruyère being the most popular.
Once you’ve mastered the basics of a quiche you can add all sorts of fillings. Tender green spring veg like asparagus and peas are lovely, as is smoked salmon and dill and a classic cheese and onion quiche is a real crowd pleaser.
Ingredients:
- ready-rolled shortcrust pastry 300g pack
- butter for frying
- spring onions 2 bunches, trimmed and finely chopped
- eggs 3
- whole milk 75ml
- cheddar 150g, grated
- green salad to serve