Double Cheese Quiche
Recipe type: Quiche
- 6 medium onions, finely chopped
- 1 tbsp chopped mixed fresh herbs (e.g.parsley, thyme, etc)
- 6 large eggs
- 500ml milk
- 150g gruyere cheese, grated
- 100g mature cheddar cheese, grated
- Preheat your oven to 180°C
- Roll out the pastry on a lightly floured surface to about 30cm diameter, 3mm thick,
- Place the pastry in a metal pie dish (24-26cm)
- line the pastry in the pie dish with greaseproof paper or baking parchment and then fill it with just enough dried beans or rice to cover the base.
- Bake for 10 minutes.
- Allow the beans or rice to cool, then carefully remove them and the greaseproof paper and set aside (the beans or rice can be stored in a container to reuse for blind baking in the future).
- Put the pie dish back in the oven to cook for a further five minutes.
- Take it out and set aside.
- Now turn up the oven to 200°C
- Sauté the onions for 10-15 minutes, until they soften and turn golden, then mix in the herbs.
- Take off the heat and allow to cool slightly.
- In a large mixing bowl beat the eggs and whisk in the milk, so that the eggs are light and have air bubbles.
- Stir in the grated cheese and fried onions, and season with black pepper.
- Pour the mixture into the pastry case and bake for 30-35 minutes, until the filling has risen and is well-browned on top.
- The centre should have a spring to the touch when you push it gently in the middle.