Quiches (or flans depending on what part of the world you’re from) are so versatile and easy to make. As long as you have the pastry case and the quantities of eggs to milk right you can put pretty much anything you like into it. They can be served hot or cold, so are perfect for picnics or buffets and freeze really well if allowed to cool completely then stored in an airtight container.
This particular recipe is a grown up version of the good old supermarket own brand cheese and onion quiche that I used to eat regularly as a kid. Usually when my dad was cooking dinner, as it came with heating instructions on the box for him to follow. He would serve it with frozen veg and sometimes a bit of Bisto gravy if he was feeling confident in the kitchen. (We’re Northern, we have gravy with lots of things, I even like it on pizza!)
You can, of course, use a ready made pastry case or roll out shop bought pre-made pastry, whatever you’re most comfortable with. But I have included the short crust pastry recipe I use below if you want to give it a go. It’s quick and easy and really adds to the overall flavour of the quiche as it has mustard powder in it which wont be obvious to taste, but will give a lovely savoury flavour. Give it a go, pastry isn’t the long winded, complicated, frustrating process it’s made out to be, it’s just flour, butter and water. Be confident, work quickly and keep it as cool as possible until it goes in the oven and you’ll be fine.
Ready in 65-85 mins (5 mins making the pastry, 20 mins chill and prep, 40-60 mins bake) – serves 4-6.
- 200g of plain flour
- 100g of salted butter, cut into small cubes
- 1 flat teaspoon of mustard powder
- About 100mls of cold water
- 200mls of milk
- 2 medium free range eggs
- a good pinch of black pepper
- a good pinch of basil
- a good pinch of nutmeg
- 1 tablespoon of olive oil
- 1 large red onion, finely sliced
- 3 tablespoons of caramelised onion chutney
- 150g of grated mature cheddar cheese
- Put flour, butter and mustard powder into a bowl and rub in with your fingers or pulse in a food processor until the mixture looks like breadcrumbs. – Pics 1 and 2
- Adding a small amount of water at a time mix to a crumbly paste using a butter knife. – Pic 3
- Turn the mixture out onto a lightly floured surface and bring together with your hands into a ball of dough. If you feel you need more water at this stage, simply dunk your hands into cold water and continue mixing with them rather than poring water onto your surface. If the mixture is too wet, sprinkle with flour and mix in with your hands. – Pic 4
- Put dough into a buttered pie/flan dish and spread out evenly with your hands across the base and up the sides of the tin. Trimming off any excess around the sides and using it to patch up any thinner parts. Prick the base with a fork and chill for about 20 mins in the fridge. – Pic 5
- Meanwhile, preheat your oven to 200c / 180c fan / gas mark 6.
- Lightly fry your onions in the oil until soft and set aside to cool. – Pic 6
- Beat eggs, milk black pepper, basil and nutmeg together in a jug until well mixed.
- Blind bake your pastry – Sit a sheet of baking paper inside the chilled pastry case and fill it with baking beans or uncooked rice and bake for 15 mins in the oven. – Pic 7
- Remove the beans/rice and baking paper and bake for another 5 mins to crisp up the pastry case. – Pic 8
- Turn the oven down to 180c / 160c fan / gas mark 4.
- Spoon the chutney into the base of the pastry case and spread out evenly. – Pic 9
- Spread half of the cheese on top of the chutney, then the fried onions, then the rest of the cheese.
- Place your tin on to a sheet of kitchen foil to catch any leaks and pour the egg and milk mixture into the case. – Pic 10
- Bake for 40-60 mins until the middle is firm to touch and lightly brown. – Pic 11
- Serve hot or cold.