Ingredients Jump to Instructions ↓

  1. Send us your tips > 225g (8oz) plain flour, plus extra for dusting A pinch of salt 125g (41/2oz) cold butter, cut into pieces Green salad, to serve

Instructions Jump to Ingredients ↑

  1. To make the filling, heat the olive oil in a frying pan, add the onions and fry over a low-medium heat for 10–15 minutes until soft and caramelised. Season with salt and black pepper then remove from the heat and allow to cool. This can be done ahead of time. To make the pastry, place the flour and salt in a large bowl. Add the butter and, using your fingertips, rub the butter into the flour until the mixture resembles rough breadcrumbs. Sprinkle over 1–2 tablespoons of water and bring the dough together to form a ball. Wrap the dough in cling film and place in the fridge to rest for at least 10 minutes. Preheat the oven to 180°C (350°F), Gas mark 4 and place a baking tray on the middle shelf. Roll out the pastry on a lightly floured work surface and use to line the quiche tin. Prick the base with a fork and place on the baking tray in the oven for about 15 minutes until lightly golden. In a bowl, whisk the eggs and cream together until combined. Arrange the caramelised onions on the base of the cooked pastry case, scatter over the crumbled cheese and the thyme leaves and season with salt and black pepper. Gently pour the egg and cream mixture into the pastry case and bake in the oven for 30–35 minutes until the filling is set and golden on top. Allow to cool then serve hot or cold slices with a green salad.


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