A couple of days ago I updated my About page to mention that most things I cook are simple, seasonal, mostly healthy, and mostly vegan. I’ve somehow managed to contradict myself already with this recipe. It’s not simple (it’s not that complicated but I wouldn’t do something like this after a long day at work), it’s not healthy and it’s definitely not vegan. You can get onions all year round, so you couldn’t really call it seasonal, although technically it’s not unseasonal either. Don’t let any of these things put you off though, unless you’re vegan, obviously. Quiche is a great retro treat, which is well worth the effort and the extra calories.
I get a weekly organic vegetable delivery, which includes 500g of onions a week (just over a pound). I love onions and use them quite a lot, but this is slightly more than I regularly use, so every few weeks or so I get the delivery and realise I’ve not even started eating the onions from the previous week. Luckily I’ve got a few onion-heavy recipes on hand to use up these occasional gluts. This is the least healthy onion recipe I have (recipe below).
Recipe (serves 4)
For the pastry:
- 50g margarine (check it is suitable for pastry)
- 100g flour (white or wholemeal, I use a mix of both)
- Pinch of salt
For the filling:
- 500g onions, peeled and sliced
- 100g mature cheddar, grated
- Either two eggs plus 100ml cream or three eggs (the cream gives it an extra wobble, if you prefer a firmer set or a lower fat content then just use eggs)
First, slowly cook the onions. Put them in a small saucepan with a splash of oil, cover, and put on a very low heat, stirring every 20 minutes or so, until golden brown and reduced to about a quarter of their original volume. This will take a long time, at least an hour. Once cooked, allow to cool slightly.
Meanwhile, for the pastry, rub the margarine into the flour and salt. Add some cold water a splash at a time until it comes together in a ball. Put it in the fridge to rest for at least half an hour.
Lightly grease a 20cm / 8 inch quiche dish. Roll out the pastry and use it to line the dish. Trim the edges but not too much, be aware that the pastry will shrink a little bit when you cook it. Prick the pastry all over with a fork, then blind bake it for 10 minutes at 200˚C. You want the pastry to be slightly browned and crisped up.
While the pastry is blind baking, mix the cooked onions, cheese, eggs, cream (if using), and some salt and pepper. Pour these into the pastry case, and return it to the oven. Bake it for a further 20-30 minutes (depending on how well set you like it).
Allow the quiche to cool for 10 minutes, this helps it slice a bit better. Serve hot or cold.