Cheese and Onion Quiche
Cheese and Onion Quiche
Ingredients
For Pastry
200g/1 ¾ cups plain flour
½ tsp salt
90g hard butter, cut into cubes
4 tbsp cold water
For Filling
2 tbsp olive oil/25g butter
2 large white onion, thinly sliced
3 eggs (L)
300ml/1 ¼ cups milk
Cheddar cheese (according to your like)
Salt & black pepper to taste
Some mixed dried herbs
Method
1. To make the pastry. Put flour, salt into the mixer bowl using K-beater at speed 1 till well combine. Put in the cold butter, change to speed 2 and keep stirring till become breadcrumbs. Add the cold water gradually and mix to form firm dough and smooth texture. Add more water if required. Wrap in clear film and chill for 20-30 minutes.
2. After chill, roll the dough on a clean and floured surface. Grease a 23cm/9inches loose based flan tin. Use the tin to measure the dough sheet. Overturn the pastry sheet onto the tin.
3. Press the pastry firmly into the sides and base of the tin and let it rise above the rim by 1cm to allow it to shrinkage during baking. Prick the pastry base all over with a fork.
4. Line the top of the pastry with foil and baking beans. Bake at preheated oven at 190-200 c for 15 minutes. (Please follow your oven instruction). This method is call blind baking.
5. After 15 minutes remove the foil and baking beans and baked further 5 minutes.
6. To make the filling. Melt butter or oil in a pan. Add onion and mixed herbs and sauté for about 10 minutes until onion is soft and golden. Keep aside.
7. Ready a mixer bowl and add eggs and the milk. Using a whisker at speed 6. Add the seasoning to taste.
8. Spoon the cooked filling onto the pastry case. Pour the egg mixture slowly over the filling. Sprinkle the cheese over.
9. Bake for 35-45 minutes or till filling has just set. Remove from oven. Let the quiche cool in the tin. Gently ease the quiche out of the tin and transfer to a serving plate.
Tips:
1. You can use any type of ingredients for the filling.
2. For the blind baking, you can use red beans, green beans or rice. This to prevent the pastry from popping up during baking.
West Metric Sdn Bhd
www.cupidskitchen.blogspot.com
Ingredients
For Pastry
200g/1 ¾ cups plain flour
½ tsp salt
90g hard butter, cut into cubes
4 tbsp cold water
For Filling
2 tbsp olive oil/25g butter
2 large white onion, thinly sliced
3 eggs (L)
300ml/1 ¼ cups milk
Cheddar cheese (according to your like)
Salt & black pepper to taste
Some mixed dried herbs
Method
1. To make the pastry. Put flour, salt into the mixer bowl using K-beater at speed 1 till well combine. Put in the cold butter, change to speed 2 and keep stirring till become breadcrumbs. Add the cold water gradually and mix to form firm dough and smooth texture. Add more water if required. Wrap in clear film and chill for 20-30 minutes.
2. After chill, roll the dough on a clean and floured surface. Grease a 23cm/9inches loose based flan tin. Use the tin to measure the dough sheet. Overturn the pastry sheet onto the tin.
3. Press the pastry firmly into the sides and base of the tin and let it rise above the rim by 1cm to allow it to shrinkage during baking. Prick the pastry base all over with a fork.
4. Line the top of the pastry with foil and baking beans. Bake at preheated oven at 190-200 c for 15 minutes. (Please follow your oven instruction). This method is call blind baking.
5. After 15 minutes remove the foil and baking beans and baked further 5 minutes.
6. To make the filling. Melt butter or oil in a pan. Add onion and mixed herbs and sauté for about 10 minutes until onion is soft and golden. Keep aside.
7. Ready a mixer bowl and add eggs and the milk. Using a whisker at speed 6. Add the seasoning to taste.
8. Spoon the cooked filling onto the pastry case. Pour the egg mixture slowly over the filling. Sprinkle the cheese over.
9. Bake for 35-45 minutes or till filling has just set. Remove from oven. Let the quiche cool in the tin. Gently ease the quiche out of the tin and transfer to a serving plate.
Tips:
1. You can use any type of ingredients for the filling.
2. For the blind baking, you can use red beans, green beans or rice. This to prevent the pastry from popping up during baking.
West Metric Sdn Bhd
www.cupidskitchen.blogspot.com
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