The principle is that a pastry case is filled with onion, cheese and an egg custard and cooked.
Home made or shop brought short crust pastry rolled to fill a fluted dish 10" (25cm) in diameter.
2 medium brown onions
1 tablespoon olive oil
1 1/2 cup of grated strong hard cheese (I usually use Cheddar but Parmesan is an excellent alternative)
3 large eggs
1/4pint (150ml) whole milk
Heaped tablespoon of yogurt
Blind cook the pastry case for 15 minutes at 200oC (400F)
Chop the onions.
Gently soften the onions in olive oil.
and then with cheese.
Whisk together the eggs, milk, yogurt and ground pepper using a fork. Pour over the onion and cheese.
Cook at 180oC/350F for 30 minutes until the top is set and golden.
Serve hot with baked potatoes and salad.
When cold, this makes excellent picnic food.
The variations are endless.
- It isn't necessary to use a pastry base. Do grease the dish well if a pastry base isn't used. It isn't necessary to grease the dish if using a base.
- Leeks/spring onions/red onions can be substituted for the onion.
- Using bacon instead of cheese makes the traditional Quiche Lorraine.
- Other chopped, cooked meat, such as chicken or turkey, can be used for bacon.
- Flaked tuna or other fish can be used instead of cheese.
- Single cream can be used for milk or more yogurt substituted for the milk.
- Almost any hard cheese can be used although the more flavour it has the better.
- Other vegetables can be substituted for one, or even two, of the onions, for example, tomatoes, courgettes or parboiled broccoli.
This is linked to the Schoolhouse Crew Blog Cruise and Try a new recipe Tuesday.