Goat’s Cheese & Red Onion Quiche

Prep time: 1 hr | Serves: 6

Ingredients:

For the Pastry:

• 250g plain flour

• 125g cold unsalted butter, diced

• 1 egg yolk (20g)

• 40g cold water

• 4g sea salt

For the Filling:

• 150g red onion, thinly sliced

• 100g goat’s cheese, crumbled

• 200g double cream

• 100g milk

• 3 eggs (150g)

• 5g fresh thyme leaves (optional)

• 4g sea salt

• 1g freshly ground black pepper

• 10g olive oil

Method:

1. Preheat your oven to 180°C.

2. For the pastry, rub the flour, butter and salt together until it resembles breadcrumbs. Add the egg yolk and water, then bring together into a dough. Wrap and chill for 20 minutes.

3. Roll out the pastry and line a 23cm tart tin. Chill again for 10 minutes, then line with baking paper and baking beans. Blind bake for 15 minutes, remove the beans and bake for a further 5 minutes until lightly golden.

4. Meanwhile, heat olive oil in a pan. Sauté the red onion for 8–10 minutes until soft and caramelised.

5. In a bowl, whisk together the eggs, cream, milk, salt, pepper and thyme.

6. Spread the onions evenly across the pastry base, scatter over the goat’s cheese, then pour in the custard mix.

7. Bake for 30–35 minutes until golden and just set in the centre. Cool slightly before slicing — it’s beautiful warm or cold.

Storage:

Once cooled, store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven to maintain crisp pastry — avoid microwaving to keep the base from going soggy.