Name: Smoked cheddar and onion quiche
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 - 8
Ingredients: 375 gm frozen sour cream shortcrust pastry (see note), defrosted; 40 gm unsalted butter; 1 large red onion, thinly sliced; 4 egg yolks; 3 eggs; 125 ml (½ cup) pouring cream; 125 gm crème fraîche; 2 tbsp finely chopped flat-leaf parsely; ½ tsp finely grated nutmeg; 50 gm finely grated Gruyère cheese; 35 gm finely grated smoked cheddar; Chervil sprigs, to serve

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.

Ingredients

375 gm frozen sour cream shortcrust pastry (see note), defrosted

40 gm unsalted butter

1 large red onion, thinly sliced

4 egg yolks

3 eggs

125 ml (½ cup) pouring cream

125 gm crème fraîche

2 tbsp finely chopped flat-leaf parsely

½ tsp finely grated nutmeg

50 gm finely grated Gruyère cheese

35 gm finely grated smoked cheddar

Chervil sprigs, to serve

Method

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.
Notes

Recipe by Jessica Brook Recipe Writer and Food Stylist

Jessica’s culinary journey has covered every corner of the food world as a professionally trained chef, recipe writer, food editor, food consultant and stylist. With over 16 years of experience, Jessica has worked across many of Australia's most prestigious food titles, including Gourmet Traveller, Martha Stewart, Donna Hay, and Vogue Entertaining & Travel. When it comes to food, Jessica's all in. With a genuine passion for flavour and a deep appreciation for its diverse cultural influences, Jessica excels in crafting engaging food stories and creating unique recipes. Her style? Tasteful simplicity that highlights the essence of ingredients and heartfelt cooking. You could say she's a bit of a food fanatic, bringing her own unique touch to every dish she creates, particularly in her contributions to Gourmet Traveller through which her dishes resonate with readers seeking new and inspiring culinary experiences.

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Styling by Steve Pearce

Ingredients

Method

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