Cheese and Onion Quiche

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

2. 2

   In a large bowl, combine 200g all-purpose flour and 1 tsp salt. Add 100g unsalted butter, cut into small cubes. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs.

3. 3

   Add 1 large egg and 1-2 tablespoons of cold water to the flour mixture. Mix until a dough forms. Shape into a disk, wrap in cling film, and chill in the fridge for 20 minutes.

4. 4

   Meanwhile, peel and finely slice 1 medium onion. In a pan over medium heat, sauté the onion in a small amount of butter (optional, not included in ingredients) until soft and translucent. Set aside to cool.

5. 5

   Roll out the chilled dough on a lightly floured surface to fit a 23cm (9-inch) tart tin. Press the dough into the tin and trim any excess. Prick the base with a fork.

6. 6

   Line the pastry with baking paper and fill with baking beans or rice. Blind bake for 15 minutes, then remove the paper and beans and bake for another 5 minutes until lightly golden.

7. 7

   In a bowl, whisk together 120ml low-fat milk, 1 large egg, 1 tsp black pepper, and a pinch of salt.

8. 8

   Spread the sautéed onions evenly over the baked pastry base. Sprinkle 150g shredded cheddar cheese on top.

9. 9

   Pour the milk and egg mixture over the onions and cheese, ensuring it is evenly distributed.

10. 10

    Bake in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.

11. 11

    Allow the quiche to cool slightly before slicing and serving. Enjoy your Cheese and Onion Quiche!