The Best Simple, Tasty Quiche Recipe
Quiche, tart or flan: what would you call this deliciously simple meal? It can be served hot or cold, with a choice of fillings limited only by what you have in your fridge. I love to make a quiche every week over the summer months, as it makes good use of our fresh eggs and any produce that is ready to harvest from the garden.
This week, I kept things simple with our favourite caramelised onion quiche, served with steamed new potatoes and baby carrots.
Ingredients
To make this quiche, you will need:
- 250g plain flour
- 125g fat of your choice (I use half Trex and half dairy-free margerine such as Flora)
- 100mls milk of your choice (I use soya)
- 6 large fresh free-range eggs
- 2 tbsp nutritional yeast (optional)
- 1 large onion
- Vegetable oil
- Salt and pepper
Method
- Start by making the shortcrust pastry. I almost always use a food processor for this, because it is so quick and easy. Add the fat and flour to the bowl of your food processor and pulse until they come together and look like breadcrumbs.
- Add a pinch of salt and one egg, and mix on slow speed to combine.
- Gradually add 50-60 mls milk until your dough comes together in a ball (you may not need all the milk).
- Turn out onto a floured surface, shape into a ball and wrap in cling film or alternative reusable wrap. Place in the fridge for 30 mins.
5. Whilst your dough is chilling, finely slice the onion and gently fry in a little vegetable oil over a low heat until caramelised. Adding a pinch of salt and granulated sugar can help, if desired. Remove from the heat.
6. Grease a 20cm loose-bottomed flan dish and preheat your oven to 1800C.
7. Take your pastry out the fridge and turn out onto a lightly floured surface. Roll out to 5mm thickness.
8. Roll the pastry over your rolling pin and transfer it across to your dish. Press the pastry into the sides of the dish and prick the base with a fork. Trim any excess dough around the edges.
9. Blind bake your pastry case in the oven for 10 minutes, until it begins to turn golden.
10. While your case is baking, crack the remaining five eggs into a bowl, add the remaining milk and whisk together. Season and add nutritional yeast, if desired.
11. Remove your pastry case from the oven. Spread your onions evenly over the base, then pour over your egg mixture. Return to the oven and bake for 20-25 mins until the egg is cooked through.
12. Remove from the oven and allow to stand for 5 mins before removing from the tin.
12. Serve with seasonal vegetables.
What is your favourite quiche filling? Leave a comment and let me know!
