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| Red onion, asparagus and cheese quiche |
| This is a classic quiche recipe using red onion and asparagus, it is a quick and easy dish ideal for outdoor eating.
Serves 8
Preparation time: 30 – 40 minutes
Cooking time: 55 – 60 minutes
Ingredients:
- Packet short crust pastry (500g), only two thirds required, freeze the remainder for another use
Ingredients for the filling:
- 4 medium red onions, sliced thinly
- 20g butter
- 65g cheddar cheese, grated
- 20g parmesan cheese, grated
- 5 medium eggs
- 175ml (6fl oz) milk
- Pepper to taste
- 100g fresh asparagus, washed and sliced in half lengthways
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| Method |
- Heat oven to 180ºc/fan, 160ºc/gas 4.
- Lightly dust the work surface with flour, roll out two thirds of ready made pastry and line a 20 x 6cm deep flan dish
- Meanwhile, melt the butter in a large frying pan, add red onions and fry gently for 10 minutes, stirring constantly
- Crack the eggs into a jug, whisk, then add the milk and whisk again.
- Sprinkle the mixture of cheeses over the pastry case, distribute red onions evenly on the cheese, pour over egg mix and finally arrange asparagus.
- Bake for 30 – 35 minutes or until egg mix is set
- Serve hot or cold
Tips:
- Preferably use a metal dish instead of a glass one, as heat transfer is more effective ensuring properly cooked pastry
- You may need to grease the dish if it is not non-stick
- When lining with greaseproof paper, cut into a circle to ensure snug fit, beans, lentils, flour, rice can all be used to hold down the paper to prevent the pastry rising during blind baking
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