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Cheese
& Onion Quiche
Recipe
by: Katy Wheeler
This
is a lighter yet very tasty main course – very welcome for
any tired taste buds after the holiday season! It is based on Delia
Smith’s Cheese and Onion Quichlets, although I have changed
the base completely.
 Serves
4
For the base:
-
4 oz ground almonds
- 2
oz melted butter
For
the filling:
- 2
oz butter
- 2
onions, finely chopped
- 6
oz strong cheese, such as cheddar, grated
- 4
fl oz double cream
- 2
large eggs, beaten
- 1⁄2
tsp dry mustard powder
- Salt
and pepper
Preheat
the oven to gas mark 4, 350F, 180C.
Place a baking sheet in the oven to heat up.
Melt the butter and mix into the ground almonds. Spread this mixture
over the base of an 8” metal pie dish or quiche tin. Place
on the heated baking sheet in the oven and bake for 15 mins until
lightly brown. Remove from the oven and allow to cool slightly.
Melt the butter in a frying pan and soften the onion over a low
heat for 10-15 minutes. Arrange the cooked onion over the base of
the pie and sprinkle over the grated cheese. Whisk together the
cream, egg and mustard powder in a measuring jug and season to taste.
Carefully pour this mixture over the quiche base (careful it doesn’t
overflow – you may not need all the mixture). Place the quiche
back onto the baking sheet in the oven and bake for approx 30 minutes
until risen, slightly browned and set in the middle.
Reprinted
from CarbHealth Magazine January 2004 Issue. |
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