Smoked cheddar and onion quiche

With short, flaky pastry and a soft, savoury filling, you shouldn't forget the versatile quiche for your next lazy weeknight meal.

Photo: John Paul Urizar

John Paul Urizar
6 - 8

Is there anything more versatile than the humble quiche? Best made on a Thursday or Friday when your fridge is stocked with leftover titbits to fill your quiche with. In this version we’ve kept it traditional with smoked cheddar and onion, but really… the possibilities are endless.



1.Preheat oven to 180˚C. Grease base and side of a 23cm-diameter, loose-bottomed straight-sided tart tin. Roll out pastry on a lightly floured surface to 3mm thick, line base and side of tin, refrigerate to rest (30 minutes). Trim edges, prick base all over, then blind-bake until light golden (8-10 minutes), remove paper and weights and bake until crisp (8-10 minutes).
2.Meanwhile, for pan roasted red onions, heat butter in a frying pan over medium-high heat. Add onion and cook stirring occasionally until softened and lightly caramelised (4-5 minutes); season to taste and spread over base of pastry case.
3.Reduce oven to 150˚C. Whisk yolks, eggs, cream, crème fraîche, parsley, nutmeg and cheeses in a bowl to combine, season to taste and pour into pastry case. Bake until light golden and just set with a slight wobble in centre (35-40 minutes), stand for 15 minutes before serving. Serve topped with chervil sprigs and cracked black pepper.

We use Carême sour cream shortcrust pastry which comes in pre-rolled 445gm sheets.


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