Spring Onion and Cheese Quiche

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My spring onion and cheese quiche is delightful and simple to make.

Quiche is an easy breakfast, lunch or dinner option that is filling and oh so delicious. It is basically a French type of tart or savory pie with a creamy egg custard to set the filling. any filling you wish to add. Serve it with a salad or roast vegetables and you good to go.

Regardless of the filling, you first need to nail the basics of perfecting the pastry and egg custard. The egg custard mixture need to be correct and a quiche must have a flaky buttery pastry. Below I list a few tips for you to review.

For this spring onion and cheese quiche, I used seasonal ingredients that are fresh and associated with summer. These were harvested at Soil for Life.

Tips for making a quiche

• Make sure you grease your quiche pan or dish well as there is nothing more unpleasant as a baked quiche that is stuck to the pan or dish.
• Roll out the pastry about 5cm larger than the the quiche pan or dish. Do not lift the dough with your hand as it will break, instead transfer it over the rolling pin and gently place in over the pan or dish. Level the dough down onto the base by using your hands and covering all corners.
• I don’t crimp my quiche crust; all I do is simply roll the pin over the top of the pan or dish to cut off the excess dough.
• Always prick the bottom of the the dough with a fork.
• Most recipes call for the pastry to be blind baked. Personally I don’t blind bake mine and have never had a soggy bottom. I roll out my pastry, place it in the quiche pan and then freeze the dough in the pan for 15 minutes preventing the dough to shrink whilst baking.
• I then add the filling mixture to the chilled dough and then bake.
• Follow the recipe as there needs to be a proper balance of egg and milk to make the custard mixture.
• Always place your quiche pan on a baking sheet to prevent spillage.
• Bake the quiche on the bottom rack of the oven which will allow the bottom of the crust to bake.

Spring Onion and Cheese Quiche

This spring onion and cheese quiche is delightful and simple to make.

5 from 1 vote

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Chilling Time for Pastry 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Main Course

Cuisine French

Servings 8

Equipment

• 26cm quiche dish or pan

Ingredients

  

All Butter Flaky Pastry

• 2½ cups cake flour
• 250 g cold unsalted butter
• ½ tsp salt
• ½ cup ice water

Quiche Filling

• 4 medium spring onions (thinly sliced)
• 2 tbsp fresh sage (chopped)
• 2 tbsp unsalted butter
• ½ tsp garlic powder
• ½ tsp fresh thyme leaves
• ½ cup mature cheddar cheese (grated)
• ½ cup mozzarella cheese (grated)
• 4 large eggs
• 1 cup milk
• 1 cup cream
• ½ tsp salt
• ¼ tsp black pepper

Instructions

 

All Butter Flaky Pastry

• Place flour, salt and butter in a food processor bowl and pulse until it resembles breadcrumbs.
• With the motor running, slowly add the ice water through the funnel. The dough will come together and form a ball.
• Remove from the food processor bowl and wrap in cling wrap. Chill in the refrigerator for 30 minutes.
• Roll out dough on a floured surface to about 5 cm bigger than your quiche pan or dish.
• Transfer the dough over the rolling pin and gently place in over the pan or dish. Level the dough down onto the base by using your hands and covering all corners.
• Roll the pin over the top of the pan or dish to cut off the excess dough. Prick the bottom of the the dough with a fork.
• Place quiche dish in the freezer for 15 minutes.

Quiche Filling

• In a large skillet sauté spring onions in butter and add garlic powder.
• Add sage and thyme and cook until the spring onions are soft. Remove from the skillet and drain.
• Spoon the mixture into the pastry shell and top with cheese.
• In a bowl, whisk the eggs, milk, cream, salt and pepper. Pour over the cheese.
• Pour over the cheese.
• Bake for 40 minutes at 180°C until set.
• Allow to cool for 10 minutes before slicing.

Keyword quiche, quiche recipe, spring onion and cheese quiche