Cheese and Onion Quiche with Orange Chutney
Serves approx 4-6 people
(Vegetarian, can be made dairy free)
280g plain flour with a pinch of salt added, plus extra flour for dusting
140g cold butter (substitute for dairy free margarine if required)
(Alternatively, you can buy readymade shortcrust pastry)
1 large onion, chopped
5 large eggs, beaten
200ml milk (or dairy free alterative such as soya milk or oat milk)
250g mature cheddar (or dairy free alternative), grated
4 tblsp Matthew’s Preserves Orange Chutney
Salt and pepper
- Make pastry by rubbing together the butter/dairy free margarine and flour, and adding a small amount of water to mix until it comes together in a ball. It should be fairly soft but not sticky. If it is too sticky, you may need to add more flour. Chill in the fridge for 30 minutes.
- Preheat the oven to 180oC.
- Whilst the pastry is resting, fry the onion in a small amount of oil and set aside to cool.
- Roll out the pastry on a light floured surface and line a 22cm/8½in well-greased flan dish.
- Line the base of the pastry with baking paper and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another 10 minutes to cook the base.
- Whilst your quiche case is baking, make the filling. Mix the beaten egg with the milk and season with salt and pepper.
- Once your base has cooled slightly, Trim the rough edges of the pastry (and set aside to munch on when they’re cool!). Spread the Matthew’s Preserves Orange Chutney over the base, then sprinkle over the onions and grated cheddar. Next pour in the beaten egg/milk mixture and place straight into the hot oven.
- Bake for 30-40 minutes or until the top is golden brown. The quiche should be set and not have too much of a wobble.
Serve warm or cold, either on its own or with salad and/or new potatoes (or both).