This is an amazingly delicious recipe for Cheese and Onion Quiche. It is perfect for Summer eating served warm with a salad or as picnic food.
I use a food processor to whizz the 150 grams/5 oz butter, 300 grams/10 oz flour and salt together until they look like breadcrumbs. About 10 seconds.
Then add the water whilst pulsing. You may need to add more or less so just 1 tbsp at a time. As soon as it starts to come together tip it out onto a work surface and bring it completely together with your hands into a disc. see photos.
Pre heat your oven to 180 C/350 F/Gas Mark 4.
Flour the work surface and begin to roll out into a circle of about 5mm thick. This pastry will easily roll out to fit a 23 cm dish with a little extra. I use the rolling pin to drape the pastry over to lower it into the dish. You can chill it for 30 minutes before rolling out but I never do!
Use the rolling pin to roll off the overhang and then press your thumb into each flute to un squash the top. Using a fork prick the base of the pastry all over. Line the pastry case and fill with baking beans to bake blind for 25 minutes.
Fry your chopped onion gently for about five/ten minutes until soft and golden. Set aside.
Beat your 3 large eggs together in a small bowl and then brush the bottom of the pastry case with a little of the beaten egg to seal all the holes. Return to the oven for five mins.
In a bowl add your eggs, 280 grams/10 oz cream cheese, 100 grams/3.5 oz mature cheese, salt and pepper and mix well. Add the onions onto the base of the pastry case before pouring on the egg mixture.
Bake for 20 minutes or until golden and lightly scorched in places.
Apply to Heart Warmed Face
This can be kept for several days in the fridge and reheated gently.