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.
- 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
For the pastry:
170 g Plain flour
100 g Butter (cold, cut into pieces)
1 Egg yolk
½ tsp Salt
For the filling:
a bunch of Spring onion
200 g Creme fraiche
200 g Double cream
60 g Gruyere cheese (grated)
Salt & pepper
- 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.
- 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.
- 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.