175 g (6 oz) Shortcrust Pastry
15 g (1 tbsp) butter
15 ml (1 tbsp) oil
500 g (18 oz) onions, finely chopped
2 eggs plus 1 yolk.
450 ml (3/4 pt) single cream
15 - 30 g (1 - 2 tbsp) grated Cheddar cheese
7 - 15 g (1 - 2 tbsp chopped parsley
salt and freshly ground black pepper
pinch cayenne
15 g (1 tbsp) butter
15 ml (1 tbsp) oil
500 g (18 oz) onions, finely chopped
2 eggs plus 1 yolk.
450 ml (3/4 pt) single cream
15 - 30 g (1 - 2 tbsp) grated Cheddar cheese
7 - 15 g (1 - 2 tbsp chopped parsley
salt and freshly ground black pepper
pinch cayenne
method
1. Heat the oven to 190°C (375°F) Gas 5.
2. Line a 22 cm (8 in) quiche pan with the pastry.
3. Heat the butter and oil in a pan. Stir in the onions. Cover the pan, turn down the heat and sweat for about 5 minutes, stirring occasionally until the onions are soft and transparent.
4. Beat the eggs, cream and cheese together and add the onions and parsley.
5. Season with salt and pepper and cayenne to taste, pour into the pastry-lined pan and bake in the middle of the oven for 30 - 40 minutes until golden and set.
Variation For Onion and Blue Cheese Tart combine 15-30g/1-2tbsp crumbled blue cheese with the cream before beating it with the eggs. Omit the Cheddar, parsley and cayenne pepper.
2. Line a 22 cm (8 in) quiche pan with the pastry.
3. Heat the butter and oil in a pan. Stir in the onions. Cover the pan, turn down the heat and sweat for about 5 minutes, stirring occasionally until the onions are soft and transparent.
4. Beat the eggs, cream and cheese together and add the onions and parsley.
5. Season with salt and pepper and cayenne to taste, pour into the pastry-lined pan and bake in the middle of the oven for 30 - 40 minutes until golden and set.
Variation For Onion and Blue Cheese Tart combine 15-30g/1-2tbsp crumbled blue cheese with the cream before beating it with the eggs. Omit the Cheddar, parsley and cayenne pepper.
serving amount
serves 4
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