Smoked Cheddar And Onion Quiche
For the filling:
- 1 tablespoon olive oil
- 2 large onions, thinly sliced
- 4 eggs
- 3/4 cup light cream
- 2/3 cup Lammermuir smoked cheddar cheese, finely grated
- 1 1/2 teaspoons fresh thyme leaves
- 1 1/2 cups plain (all-purpose) flour
- 1/3 cup Parmesan cheese, finely grated
- 3 ounces cold butter, coarsely chopped
- 1 egg yolk
- 2 tablespoons (approximately) iced water
- Blend or process flour, cheese and butter until crumbly.
- Add egg yolk and most of the water; process until ingredients just come together.
Enclose pastry in plastic wrap; refrigerate 30 minutes.
- Oil a large round tart dish.
Roll the pastry between sheets of parchment paper until large enough to line the dish.
- Lift pastry into the dish; press into side, trim edge.
- Cover; refrigerate 20 minutes.
- Preheat oven to 400°F.
- Cover pastry with parchment paper, fill with dried beans or rice. Bake 10 minutes. Remove paper and beans; bake about 5 minutes or until browned lightly, and then cool.
- Meanwhile, heat oil in large frying pan; cook onion, stirring, about 15 minutes or until caramelised. Remove from heat.
- Whisk eggs and cream together in large bowl; season.
- Place onion on top of pastry. Pour in egg mixture; sprinkle with cheese and thyme.
- Bake about 25 minutes or until set.
Recipe adapted from Food Republic
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