Cheese and Onion Quiche homemade and easy to do
I like to make sure that my family eat well and I know not everyone has great cooking skills I am no master chef but I can make simple tasty and healthy food for my family within a very tight budget. This Cheese and onion quiche is a cheap easy dish to make to feed all the family or in my house its feeds the kids then left overs for dinner the next day for the twins.
The other good part of making food yourself is it is great if you have allergies in the family as you know exactly what is being added t the food and how it is prepared. As a mum I like to make sure the kids eat a varied diet and the twins seem to hate milk so the cheese and cream is a god way to get dairy into there diet.
Quiche is really simple to make and tastes even better the next day you can vary it with your own choice of flavours you don’t have to have cheese and onion see our Leek and Mushroom Quiche which has cheese in but lots of other flavours too.
280g Plain Flour
140g soft butter
280g of cheese
3 large eggs
250ml double cream
We used a food processor for the pastry but if doing by hand just rub the butter with your fingers till you have a breadcrumb consistency.
- Preheat the oven to 200C/fan 180C/gas 6.
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water (approx.), and then bring everything together with your hands until just combined.
- Roll out the pastry on a lightly floured surface to a roundabout 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins. (use the lfet over pastry to make Jam Tarts)
- While the pastry is chilling, chop the onions to your preferred size and boil to soften in some water and grate the cheese in a large bowl.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans (we sue dried peas much cheaper and can be used again and again). Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
- While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and about 2/3 of the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown.
- Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
We are serving ours tonight with baked beans for the kids they love it.
This is a great easy recipe and the left overs will go in the fridge for lunch tomorrow and be served cold and because of the cream they are so rich and tasty the twins can’t get enough.