“One of the lovely things about being at home more during lockdown is having the time to make and enjoy quiche. It’s a bit out of fashion these days, but in my mind, a simple quiche ticks lots of boxes. It’s easy to make, it’s filling, it’s nutritious and it can be scoffed as a snack or served with a salad and soup for lunch. With two teenage boys at home, a quiche never lasts long, but it’s always savoured.”
STEP ONE
Gather your ingredients (see below). Heat oven to 150/160℃.
STEP TWO
Fry the onions in a little olive oil and salt for 5 minutes on a moderate heat, stirring regularly.
STEP THREE
Make the filling by whisking together the cream and eggs with some seasoning.
STEP FOUR
Assemble the quiche by adding the softened red onions, peppers, spring onions, grated cheese, cream cheese and peppers to the prepared tart case. Then pour over the filling.
STEP FIVE
Bake the quiche for 30 minutes, or until golden brown. Allow to rest and serve warm or cold. Enjoy!
INGREDIENTS LIST
1 red onion, sliced
300ml double cream
4 eggs
100g grated goats’ cheese, or whatever you like. I've used Errington’s Tinto.
1 large spring onion, chopped
1 small red pepper, finely chopped
1 tablespoon cream cheese
Good salt and pepper
A blind-baked pastry crust, in a bottomless tart case