Christmas Cheeseboard Quiche
Lynn’s prize-winning Christmas quiche is a super-tasty way to use up those odds and ends of cheese leftover from the Christmas cheeseboard.
- For the Pastry
- 250g plain flour.
- 125g butter, cold and cubed.
- ½ tsp salt.
- For the filling.
- 2 onions, sliced into rings
- 1 tbsp oil
- 2 eggs
- 284ml pot double cream
- 250g cheese (leftovers from the cheeseboard, mixed – e.g. stilton, brie and cheddar)
- To make the pastry base
- Put flour, butter and salt into the bowl of food processor, pulse until mix looks like crumbs. Splash in 4 tbsp cold water, then pulse to a dough.
- Turn onto lightly floured surface, shape into ball and wrap and chill for at least 10 minutes.
- Heat oven 200C/fan 180C/gas 6.
- Roll pastry on a floured surface until large enough to line a 23cm loose bottom tart tin.
- Line the tin with the pastry and tidy the overhanging edges.
- Line with baking paper then fill with baking beans. Bake on a baking sheet for 15mins. Take out the paper and beans, then bake for 10mins more until pale brown.
- To make the filling
- Whilst the pastry cooks, soften the onions over a medium heat for 10 minutes until golden.
- Beat the eggs and cream together and season.
- Crumble/chop in the cheeses, scatter into the pastry case, add the onions, then pour in the egg mix.
- Turn the oven down to 160C/fan 140C/gas 3 and bake for 40 mins until set and lightly golden.