Yields: 6 Servings Difficulty: Easy Prep Time: 10 Mins Cook Time: 50 Mins Total Time: 1 Hr
A rich and creamy quiche that is ever so tasty – if you don’t like blue cheese you can substitute it for Gruyere or cheddar.
- Preheat the oven to 190°C/170°C Fan/Gas mark 5. Roll out the pastry on a lightly floured surface to a large round, enough to line a 20cm round shallow tart tin, with removable base, leaving some excess pastry over hanging the rim.
- Line the pastry with baking paper and baking beans and blind bake for 15-20 minutes until the sides are set and lightly golden. Remove the paper and the beans, brush the pastry with 1 beaten egg yolk. Place in the oven for a further 5-10 minutes. Remove from the oven, whilst warm, cut off the excess pastry to level the rim of the tin, allow to cool.
- For the filling, heat a large frying pan and dry fry the bacon for 3-4 minutes, until browning. Remove from the pan and set aside.
- In a large frying pan melt the butter and oil, add the onions. Spread the onions out evenly over the pan and let cook, stirring occasionally. Heat gently over a low heat for 10 minutes. When onions are softened and tinged golden, add sugar and balsamic - this will start the caramelisation process. Cook onion over low heat for a further 5-10 minutes, stirring occasionally, until sticky and caramelised. Set aside to cool.
- In a bowl whisk together the eggs, double cream, milk and pepper. Add the bacon, caramelised onion and blue cheese and mix through.
- Pour into the cooled tart case. Place the tart onto a baking sheet and place into the oven for 30 - 35 minutes or until the filling is firm. Serve with salad, enjoy!