I came across the most succulent locally grown onions the other day and thought of this quiche I once had.
Onion and chive quiche
Serves 8
Preparation time 40 min
Cooking time 40 min
Skill moderate
Ingredients
Shortcrust pastry
250g flour
Pinch of salt
125g butter, cold, diced into cubes
1-3 Tbsp cold water
(Or shop-bought shortcrust pastry)
Filling
4 onions, peeled
4 eggs
400ml cream
1 tsp dijon mustard
20g parmesan, finely grated
Couple of gratings of nutmeg
½ tsp salt and freshly ground pepper
3 Tbsp chopped chives
Method
Begin by making the pastry. Place the flour and salt into the bowl of a food processor, pulse to mix. Add the cold butter and blend until coarse breadcrumb texture occurs.
Add 1 tablespoon of water at a time, blending between each addition. When the dough starts to bind, remove on to your workbench and bring the dough together. Wrap and chill for 30 minutes.
To make the filling, place a pot of water on to a boil with a steamer on top. Place the whole peeled onions in and cover. Cook for about 10 minutes or until the onions are tender (not mushy). Remove and cut in half, set aside.
Combine the eggs, cream, dijon mustard, and parmesan. Whisk to combine. Mix in the chopped chives.
Add the seasoning and set aside.
Get hold of a round cake tin of about 20cm, and preheat the oven to 160°C.
Roll the pastry on a lightly floured bench to about 30cm diameter, as you want it larger to go up the sides of the tin.
Carefully place the pastry inside the tin and up the sides, leaving any overhanging pastry at this stage.
Pour in the filling, arrange the onions - cut side up - and bake on the lower rack of the oven for 20-30 minutes or until the egg mixture just sets.
Cool completely before eating.
