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 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 fraîche, double cream and gruyere with vegan alternatives.
- No pastry ingredients? Use 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:
- Preheat the oven to 190C/170 fan/gas mark 5. Put all the pastry ingredients in a food processor and pulse until well-combined.
- Tip the dough on a floured surface and roll out as thinly as you can. If the dough's a bit sticky, place it in the fridge for 10 minutes before rolling.
- Grease a tart tin and place the rolled-out pastry into the base, folding 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 the foil and beans and bake for another 4-5 minutes until the pastry is pale golden. Leave to one side.
- Chop the spring onions and fry in a little oil for 5 minutes, until lightly charred.
- Add all of the filling ingredients to a bowl along with the spring onions and mix to combine.
- 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.
