A simple yet absolutely delicious cheese and onion quiche made with eggs, cream, and mild cheddar layered in a buttery shortcrust pastry. Perfect for beginners and can be served hot or cold.
Adapted from a video by John Kirkwood
Cheese n Onion & Quiche. Another Comfort Food Masterpiece
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1
Add the flour and salt to the food processor.
2
Add the butter and lard, then pulse for about 30 to 45 seconds until the mixture resembles fine breadcrumbs.
3
Start the machine and slowly pour in ice-cold water until the pastry comes together and rolls around the machine, about 30 to 45 seconds.
4
Remove the pastry from the machine, gently knead it together, form it into a ball, wrap in cling film, and refrigerate for at least 30 minutes.
5
Preheat the oven to 180°C (355°F or gas mark 4).
6
Dust the work surface and pastry with flour. Roll out the pastry into a large circle using a rolling pin, rolling back and forth and turning the pastry 90 degrees at a time. The pastry should be larger than the tin.
7
Dust lightly with flour and roll the pastry onto the rolling pin, then set aside.
8
Carefully line the greased pie tin by unrolling the pastry onto it and gently manipulating it into the bottom corners.
9
Press gently around the edges with the palm of your hand until excess pastry falls away, then tidy up the edges with a small piece of leftover pastry.
10
Cut out a circle of parchment paper larger than the tin, gently scrunch it up and line it over the pastry. Add rice or baking beads on top to weigh it down, gently compacting it.
11
Place in the preheated oven and bake for 30 minutes.
12
Crack eggs into a medium bowl, add cream and salt, and whisk thoroughly until the mixture is runny. Transfer to a large jug with a good pouring spout.
13
Once the timer goes off, remove the pastry case and place it on a wire rack. Close the oven door but keep it running, then reduce the temperature to 170°C (340°F or gas mark 3).
14
Carefully lift out the rice or baking beads using the parchment paper. While the case is still hot, brush the inside with egg wash to create a waterproof barrier.
15
Place the quiche tin on a baking tray. Add a layer of the diced shallots and spring onion mixture to the bottom of the pastry case.
16
Sprinkle in some cheese, then pour in some of the egg mixture. Continue layering onions, cheese, and egg mixture until the tin is nearly full but still below the pastry rim.
17
Carefully lift the baking tray with the quiche into the oven and set the timer for 50 minutes.
18
Once baked, allow the quiche to cool on a wire rack for a few minutes. The pastry should be crisp and buttery, and the filling moist and delicious. Serve hot or cold.
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