butter Butter butt-err Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
onions, halved and thinly sliced Onion un-yun Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
fresh thyme leaves, plus a few sprigs
shop-bought shortcrust pastry
flour, for dusting
pack smoked bacon lardons
pot double cream
milk Milk mill-k One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
eggs Egg egg The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
of nutmeg, plus extra for the top Nutmeg nut-meg One of the most useful of spices for both sweet and savoury …
mature cheddar, gratedMelt the butter in a large non-stick frying pan, add the onions and cook for 20 mins, stirring now and then, until they are soft and golden brown. Season, stir in the thyme leaves, then transfer to a plate to cool.
oven to 200C/180C fan/gas 6 with a large baking sheet inside. Roll out the pastry on a lightly floured surface until large enough to line a 25cm loose-bottomed tart tin, with a little overhang of pastry all the way round the top. This will stop the pastry shrinking in the oven later. If there is more overhang than you need, trim off the excess with scissors. Gently press the pastry into the sides of the tin and prick the base with a fork. Chill for 15 mins.
the pastry case with a sheet of baking parchment and fill with ceramic baking beans. Bake for 15 mins on the hot baking sheet (this helps to prevent a soggy bottom). Carefully remove the parchment and beans, then return to the oven for 10 mins more until the pastry looks cooked like shortbread, but is not too brown.
put the bacon in the pan you cooked the onions in (there’s no need to wash it first or add any oil) and fry for 10 mins until golden. Lift from the pan onto kitchen paper to remove any excess fat. Beat the cream, milk and eggs with seasoning and nutmeg, then stir in the bacon and half the cheese.
the pastry case from the oven and reduce heat to 190C/170C fan/gas 5. Spoon the caramelised onions evenly over the base of the pastry case. Pour in the bacon mixture, then scatter with the remaining cheese, the thyme sprigs and a little nutmeg. Bake for 25-30 mins until golden and the filling is just set with a slight wobble in the centre.
the excess pastry and leave to settle for 10 mins, then remove from the tin and slice.
My Mum’s a Pescetarian (doesn’t eat Meat) so she couldn’t have Steak with us on Christmas Day, I know its not traditional but we never are when it comes to Christmas, so she asked if I could make her my Cheese and OnionQuiche
This Potato Crusted QuichewithBacon and Caramelized Onions is a slam dunk for these situations. Mix the dry grated potatoes with the oil, onion powder, garlic powder, salt, and pepper until evenly distributed
You can either cook this in a dish in the oven, as a 'crustless quiche', or you can cook it frittata style in a pan over the hob, and finish it off under the grill (broiler) - however, if you do the latter, you'll need to remove the caramelisedonions and peppers to a seperate dish and clean the pan first, then spray with oil and add the egg mix then other ingredients otherwise the caramelised balsamic vinegar remains in the pan are likely to make your frittata stick to the bottom and burn
I'm sure that my family alone keeps the grocery store in business withbacon sales. I know that probably sounds way out there, but the tang of the mustard works so well with the salty cheese, and the sweet onions to keep it multidimensional and not "one note
Sweet, caramelisedonions work particularly well with a good, naturally smoked cheddar. Don’t be tempted to rush the cooking of the onions – you need a slow, gentle cooking to bring out the flavour and to caramelise without burning
Fry onion and garlic in olive oil, once translucent, add the bacon. Season with some salt and pepper. In a bowl beat eggs, add grated cheese and cream and mix in the the fried ingredients above, onion, garlic, bacon and mushrooms, mix well