Cheese and Onion Quiche (Gluten Free)

Quiche is such a satisfying thing to eat. Short crust pastry encasing a set egg, cream and milk filling flavoured with your choice of ingredients. My gluten free cheese and onion quiche is no different, aside from featuring my brilliant buttery gluten free short crust pastry (which is so easy to make).

1 recipe gluten free short crust pastry dough, chilled (350 g)
2 large red onions
cheddar cheese, grated (100 g)
single cream (125 mL)
3 large eggs
milk (50 mL)
black pepper, freshly ground

Preheat your oven to 400°F (200°C/180°C fan, Gas Mark 6) and lightly grease a 24 cm loose-bottomed tart tin.

Finely dice the onions and cook in a frying pan over a low heat for 15 minutes, while you are preparing the pastry. Once cooked, set aside.

Place a 30 cm piece of cling film onto your worktop and dust well with gluten free flour. Pop the chilled short crust pastry dough on top of the cling film, then greaseproof paper on top of the dough.

Use a rolling pin to roll the pastry out to 0.5 cm thick in a large circular shape - wide enough to completely cover the tart tin and sides. If there's any breaking or uneven edges you can just patch them up easily with other pieces of pastry.

Carefully ease the side of the pastry onto the floured rolling pin, then carefully slide onto the tart tin.

Gently tuck the pastry into the tin, pressing down to completely cover the base and around the sides. Use a sharp knife to slice off any excess pastry (you can save these offcuts in the fridge for later use). You should be left with a nice, neat edge.

Use a fork to gently prick holes in the base of the pastry tart.

Place the used greaseproof paper on top of the pastry and tin, adding baking beads to fill (see image below) so that you can "blind bake" the tart. Place it into the oven to blind bake for 10 minutes at 400°F (200°C/180°C fan, Gas Mark 6).

After this, remove from the oven, lift out the baking beads and greaseproof paper and return to the over to bake for 10 minutes at 350°F (180°C/160°C fan, Gas Mark 4).

While the case is baking, you can finish preparing the filling. Crack the eggs into a large bowl, add the cream and milk and whisk well until smooth. Season with a little black pepper, add the grated cheese and cooked onions and stir again. Now set aside until needed.

The short crust case should now be cooked through (add 5 minutes to the cooking time if it still looks raw on the bottom). Remove from the oven and place onto a wooden board or heatproof mat. Give the filling mixture a good stir then carefully pour into the pastry case. Return the tart to the oven and bake for 35 minutes at 350°F (180°C/160°C fan, Gas Mark 4).

Once cooked, carefully ease the sides of the tin off the tart and slide it off the base onto a wire rack to cool for 5 minutes. Then either serve hot or leave to cool entirely and store in the fridge until needed.

Makes 4 servings.