Spring Onion Quiche

Use spring onions to make this vegetarian quiche. The homemade pastry case is filled with spring onion cream and baked until golden and set. 

Substitute:

  • No spring onions? Try making the quiche with leeks, asparagus, broccoli, onions, or even grated carrots.
  • No gruyere? Use any cheese you like. Comte, emmental and goat cheese are good alternatives. 
  • Dairy free? Substitute the butter, creme fraiche, double cream and gruyere with vegan alternatives. 
  • No pastry ingredients? You can use a pre-made puff pastry instead. 

Prep time: 30 minutes

Cook time: 30 minutes

Total time: 60 minutes

Servings: 6

Ingredients:

For the pastry:

170 g Plain flour

100 g Butter (cold, cut into pieces)

1 Egg yolk

Water (cold)

½ tsp Salt

For the filling:

a bunch of Spring onion

200 g Creme fraiche

200 g Double cream

3 Eggs

60 g Gruyere cheese (grated)

Salt & pepper

Recipe:

  1. Make the pastry: Preheat the oven to 190C/170 fan/gas mark 5. Put all the pastry ingredients in a food processor and pulse until all combined. Tip the dough on a floured surface and roll out as thinly as you can. If the dough is too sticky, place it in the fridge for 10 minutes before rolling. Grease a tart tin and place the rolled out pastry into the base. You can fold the pastry edges inside to avoid any waste. Prick the bottom with a fork, line the pastry case with foil, shiny side down, fill with dry beans (or rice) and bake for 15 minutes. Remove foil and beans and bake for 4-5 minutes more until the pastry is pale golden. 
  2. Prepare the filling: Chop the spring onions and fry in a little oil for 5 minutes, until lightly charred. In a bowl, add all the filling ingredients along with the spring onions, and mix to combine. 
  3. Bake the quiche: Pour the spring onion filling mixture into the baked pastry. Bake for 25 minutes, or until golden and softly set. Let the quiche settle a little then cut and serve.
2 slices of spring onion quiche on a plate, with the rest of the quiche next to it.