Monday, 22 July 2013

Real Men Eat Quiche!

The poor, long suffering Quiche has been subjected to a torrid time in School canteens and Social Club parties for many a year!  The pale, pitiful, soggy and bland examples that we are regularly presented with (usually alongside an open Ham and Pease Pudding Bun curled at the edges!) make it easy to forget that it is a classic dish for a reason.  This version is Gruyere and Onion and is wonderfully tasty and satisfying midweek tea.

The key to a successful Quiche is the pastry.  To make a perfect Quiche the pastry must be short and allowed to rest in the fridge before rolling out.  This helps the gluten to relax and once chilled it is more forgiving when rolling out.  Obviously, I didn't have time to let my pastry rest and had to roll it out immediately, the realities of family life!

As a result, my pastry was far from perfect.  However, with a few tricks you can still get away with it!  The pastry must be blind baked or it will have a soggy bottom (nowt worse than a soggy bottom!).  If you're pushed for time and haven't chilled your pastry you're likely to get cracks in your case whilst it is blind baking, or sections could melt away from the edges due to fat being too warm before going into the oven.  To combat this, make sure you reserve some raw dough to patch up those pesky gaps!  It is also a good idea to not trim the pastry before blind baking helping to lessen the calamity of shrinking dough!
Another trick is to glaze the blind baked case with beaten egg (which will later make up the filling) and then return to the oven for a further 5 minutes.  This just adds an additional safety net and hopefully prevents a leaking case.

The final tip is to soften your diced onions before adding to the quiche.  This draws the moisture from the onions and makes sure you don't have a watery quiche filling.

Real men should definitely eat Quiche when it's properly made!  (Just forget the bit about the dodgy pastry!)

Gruyere and Onion Quiche

For the Pastry:
250g Plain Flour
125g Butter
Salt and Pepper

For the Filling:
2 Onions
200g Gruyere Cheese
3 Eggs
200ml Milk (You can use cream but I think this is rich enough!)

1.  Make the pastry - rub the butter into the flour until a breadcrumb texture.  Add enough water to form a ball of dough.  Chill!  Preheat Oven to 180 C.

2.  Roll out and line your flan tin, leaving a overhang and reserving some raw dough to patch up any cracks.
If time permits, chill the lined flan tin.

3.  Line pastry with greaseproof paper, fill with baking beans and bake for 15 minutes.

4.  Whilst pastry is baking - dice 2 onions and soften in butter.  A pinch of salt helps to draw out moisture.

5.  Beat 3 eggs in a bowl.  (The better colour the yolk, the more attractive the Quiche)

6.  Remove flan tin from oven; take out greaseproof paper and baking beans.  Brush pastry with beaten egg and bake blind again for 5 minutes.

7.  Add 200ml Milk to beaten eggs.  Grate Gruyere.

8.  Remove flan tin, spread softened onions onto the base and then top with Gruyere.  Season with Black Pepper and pour on egg mixture.

9.  Bake for 25 minutes until set and golden brown.  Allow to cool slightly, then serve.

Spot the hand of the little boy "Hurry up Daddy, stop taking photos!"  You wonder why I can't rest my pastry dough?!
If you think Quiche is an awful abomination of a dish I encourage you to give this one a go!  It's comforting and delicious, even in a hurry, I promise!

Twitter - @FoodandFrets


  1. Hello and thank you for tips on baking pastry. Have never made quiche myself but will put it on my "to make" list. Also, always happy to meet food bloggers from Newcastle :)

  2. Hi, thanks a lot. Great to hear from another local blogger! Let me know how it goes if you decide to make a quiche! Cheers.

  3. It looks great, I love using my star cutter to make Quiche look special for the Children when they have it in their lunch boxes ( and having now created a great gluten free egg free recipe (using an egg replacement) my whole family loves a nice bit of Quiche of an evening.