Little Green Space
|
Little Green Space |
|
|
Caramelised Red Onion and Feta Quiche For the pastry: 170g (6oz) plain flour 85g (3oz) butter or margarine 3 tbsp cold water
For the filling: 1 large red onion, sliced 1 tbsp olive oil 140g (5oz) Feta cheese, cubed 2 eggs 150ml (1/4 pint) milk salt and pepper
Put the pastry ingredients into a food processor and whizz together until the mixture begins to form into a ball. Turn out onto a floured surface and knead lightly until smooth. Wrap in clingfilm and put in the fridge for half an hour. Meanwhile toss the onion slices in the olive oil, spread onto a baking tray and place in the oven at 180°C/Gas Mark 4 for about 15 minutes until the onions are beginning to brown. Remove from oven and leave to cool.
Roll out the pastry and put into a greased flan tin. Bake the pastry case "blind" - put a layer of baking paper on top of the pastry, weigh down with pie weights or baking beans and bake at 180°C/Gas Mark 4 for 15 minutes. Remove from oven, take out paper and pie weights. Put the cooked onions into the pastry case, cover with the cubed feta, crumbling it slightly. Whisk together the eggs and milk, season with salt and pepper and carefully pour over the onions and cheese. Bake in the oven at 190°C/Gas Mark 5 for 35-40 minutes, until the filling is set and lightly browned on top. Serve with a fresh crusty loaf and a green salad. |