Cheese and Chutney Quiche

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 put 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.

Ingredients

• 200g of plain flour
• 100g of salted butter, cut into small cubes
• 1 flat teaspoon of mustard powder
• About 100mls of cold water

• 1 tablespoon of olive oil
• 1 large red onion, finely sliced
• a good pinch of black pepper
• a good pinch of basil
• a good pinch of nutmeg
• 3 tablespoons of caramelised onion chutney
• 150g of grated mature cheddar cheese
• 2 medium free range eggs
• 200mls of milk

Method

• 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.

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• Adding a small amount of water at a time mix to a crumbly paste using a blunt knife.

• Bring the mixture together with your hands to form 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 pouring more into your bowl and risking making it too wet. If the mixture is too wet though, sprinkle a bit of flour on top and mix in with your hands.

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• Put the dough into a buttered pie/flan dish and spread out evenly with your hands across the base and up the sides of the tin. Trim off any excess around the sides with the back of a knife and use these scraps to patch up any holes or thinner parts in the pastry.

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• Prick the base with a fork and chill for about 20 mins in the fridge.

• Meanwhile, preheat your oven to 200c / 180c fan / gas mark 6.
• Lightly fry your onions in the oil until soft.
• Add the black pepper, basil and nutmeg, mix well and set aside to cool.

• 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.

• Remove the beans/rice and baking paper and bake for another 5 mins to crisp up the pastry case.

• 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, then sprinkle half of the cheese on top.

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• Spread the fried onions on top, then the rest of the cheese.

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• Beat the eggs and milk together in a jug until well mixed.
• Place your tin on to a sheet of kitchen foil to catch any leaks and pop it on the oven shelf.
• Then carefully pour the egg and milk mixture into the case.

• Bake for 40-60 mins, or until the middle is firm to touch and lightly brown.
• Serve hot or cold.