Eat, Drink, Shop

Recipe: Cheese and onion quiche

By ResLifeCheryl 24 Jan 2024

We've put together a selection of good value, easy to cook recipes for you, that feed four people. Use the video to cook along, or you can follow the steps below.

Take it in turns with your housemates to cook for each other and enjoy sharing a meal together. You'll also save energy by batch cooking rather than all making your meals separately.

Ingredients:

1 bag short-crust pastry mix
2 onions
3 eggs
Milk - splash
50g mature cheese
Brocolli or any prefered veg
Seasoning: salt, pepper, oil and herbs

Method:

Make up the short-crust pastry by following the packet instructions
Preheat the oven at 180°c
Set pastry aside and place in the fridge to cool
Peel and dice the onions (small as possible)
Cook the onion in a pan until soft, colourless and translucent
When cooked leave the onions to cool
Boil your broccoli until cooked and set aside
Crack the eggs and milk into a jug and beat until all the eggs have been blended with the milk
Rub a small amount of oil onto a flan dish to prevent the pastry from sticking
Dust a small amount of flour over the oil – to provide a non-stick surface
Roll out the pastry on a flour-dusted surface to the size of the flan dish
Leave an overlap on the dish as the pastry will shrink during cooking
Blind bake the pastry case in the oven for 10 mins
Once out of the oven trim off the excess pastry around the edge
Evenly spread over the cooked onion, grated cheese, veg and season with herbs, salt and pepper
Pour over the eggs mix over all the ingredients
Make sure all the ingredients are dunked in the egg mix or they will burn and taste bitter
Gently place the flan dish in the oven
Cook until the quiche is golden brown and has an even wobble

Serving suggestion:

Additional herbs can be used at this stage, based on your preferred taste e.g. Parsley, Tarragon or mixed herbs (fresh or dried) would work well

Self-raising or plain flour can be used

Any kind of cheese can be used

Do not flip the pastry over while rolling as it will become dry and hard to handle

See more of our recipes here.

ResLifeCheryl Hi I’m Cheryl. I work as part of the Campus Services Facilities Team and I am Technical support for Food Safety on Campus.
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