Cheese and onion quiche
1 HOUR 10 MINUTES | SERVES 4 EASY | V
ready-rolled shortcrust pastry 300g
butter for frying
spring onions 2 bunches, trimmed and finely chopped
eggs 3
whole milk 75ml
cheddar 150g, grated
green salad to serve
1 Heat the oven to 180C/fan 160C/gas 4. Use the pastry to line a 23cm tart tin, then trim it, leaving a little overhanging for shrinkage. Scrunch up some baking paper, then smooth out and lay over the pastry before filling with baking beans or dried beans. Bake blind for 10 minutes, then remove the paper and beans, and bake for another 5 minutes. Trim the pastry with a serrated knife and cool.
2 Heat a knob of the butter in a pan and cook the spring onions for 7-8 minutes or until soft. Cool.
3 Beat together the eggs and milk in a bowl, then stir in the cooled onions and cheese. Season. Pour into the pastry case, then bake for 25-30 minutes or until just set and lightly golden on top. Cool until warm, then serve with a green salad.
PER SERVING 598 kcals | fat 42G | saturates 19G | carbs 33.1G | sugars 5.6G | fibre 3.7G | protein 20.2G | salt 1.3G
Melting cheese and onion pie
2 HOURS | SERVES 8 | EASY | V
onions 3-4 large, halved
butter 50g
floury potatoes 400g, peeled, halved and cut into ½cm slices
lancashire cheese 200g, grated
mature cheddar 50g, grated
double cream 100ml
PASTRY
plain flour 150g, plus extra for dusting
self-raising flour 150g
sea salt flakes 1 tsp
butter 150g, chilled and diced
white wine vinegar 1 tbsp
egg 1, beaten
To make the pastry, tip the flours into a bowl and mix with the salt. Tip in the butter and squash it into the flour with your fingers, rubbing it together to make a breadcrumb texture with the odd lump
