Mini Onion Quiches.

Mini Onion Quiches.

These homegrown onions are huge, sweet and intensely strong. Thank you very much Sergeant gardener Dan Wilson for your amazing onions. They taste incredible, although chopping almost 1kg of them wasn't much fun and I had a VERY good cry😭😭😭.

Equipment:

6x10cm loose bottomed tart tins.

   Pastry.

In a food processor, put in,

-400g plain flour,

-200g chilled butter,

-1 egg yolk (reserve the egg white).

Process well to combine. If there are too many dry crumbs left add 

-cold water, a tablespoon at a time.

Tip on to a floured surface, knead briefly to bring the dough together.

Divide into 6 equal portions.

Roll out to fit the tart tins, about 1/2cm in thickness.

Prick the base with a fork. 

Refrigerate for 20 minutes.

Oven 180c fan forced.

Bake the chilled pastry for 15 minutes (there's no need to blind bake).

Take the pastry out of the oven, brush with the reserved egg white.

Bake 10 more minutes.

   Cream filling.

In a bowl, put in,

-4large eggs,

-200ml double cream,

-100ml milk.

-salt/pepper.

Whisk together and leave in the fridge until needed.

   Vegetable filling.

In a large frying pan, add

-2 tbsp vegetable oil, with

-800g chopped onions,

-salt/pepper.

Cook, stirring until the onions are cooked through and slightly caramelised. 

Drain and leave aside.

   The cheese.

250g grated cheddar cheese.

   

   To assemble.

Spoon drained onions into the tart bases.

Pour on cream filling.

Top with grated cheese.

Bake in 180c oven for around 25 minutes until golden.