Mumma Sue’s Lactose-Free Caramelised Onion & Cheese Quiche

Quiche 1

This is my favourite meal! We often used have quiche as a family meal, but being lactose intolerant, it would always give me stomach pains – so my mum developed this one! It’s simple to make and delicious to eat! I think being homemade makes it extra special when sharing it with your whole family. Except, it’s so tasty I don’t always like to share it!

Ingredients

Pastry

  • 200g Plain Flour
  • 100g Flora Freedom dairy-free Spread
  • 2 tbsp cold water

Caramelised Onions

  • 1 tbsp Olive Oil
  • 2 large red or white onions (I prefer red as they’re a bit sweeter)
  • 1 tbsp Brown sugar
  • 2 tbsp Balsamic vinegar

Filling

  • 150ml Arla lacto-free single cream
  • 3 Large eggs
  • 225g Arla lacto-free cheddar cheese (1 whole block)
  • Black pepper

23cmx3.5cm Flan Dish, lightly greased with the Spread

Serves four large pieces

 

Method

Making the Pastry

  1. Sieve the flour into a mixing bowl.
  2. Cut the butter into small chunks and add to the bowl.
  3. Rub the butter into the flour using your fingertips until the mixture looks like fine breadcrumbs.
  4. Add the water and bring together with your hands into a smooth, round ball – do not knead!
  5. Wrap the pastry in cling film, and place in the fridge for half-an-hour.

Caramelised Onions

  1. Cut the onions in half. Slice each half length-ways, into thin strips.
  2. Add the oil to a frying pan, and place over a medium heat.
  3. Add the onion to the pan, and separate the layers of the onion with a wooden spoon or spatula.
  4. Cook the onions lightly until softened.
  5. Add the sugar and balsamic vinegar.
  6. Fry for a further few minutes until soft and sticky, but not crisp.
  7. Place the onions to one side whilst you prepare the filling (and try not to eat it straight out of the pan – I often find it hard to resist, and get shouted at by my mum to leave the kitchen!).

Pastry
To prevent a soggy bottom, the pastry needs to be blind baked.

  1. Pre-heat the oven to Gas Mark 7/220oC/425o
  2. Remove the pastry from the fridge. Lightly dust your work surface with flour.
  3. Place the pastry in the centre. Roll out the pastry into a large circle ~3mm thick.
  4. Place in the flan dish, pushing the pastry to the edges. Cut off any excess pastry using the edge of a knife.
  5. Place a sheet of greaseproof paper on the base of the pastry. Cover with baking beans or anything small and heavy, such as coins, to stop the pastry from rising.
  6. Place on the middle shelf of the oven, and bake for 10 minutes.
  7. Remove the baking beans and cook for a further 10-15 minutes.
  8. Remove from the oven and place to one side.

Filling
Whilst blind baking, prepare the filling.

  1. Add the cream to a mixing bowl.
  2. Crack the eggs, and add to the cream.
  3. Whisk the cream and eggs together with a fork until well combined.
  4. Add a sprinkling of black pepper; flavour to taste.
  5. Grate the cheese. Set 70g pf this grated cheese to one side – this will be used to sprinkle on top at the end.

Assembly

  1. Lower the heat of the oven to Gas Mark 4/180oC/350o
  2. Cover the base of the pastry with the caramelised onions.
  3. Sprinkle the majority of the cheese on top of the onions.
  4. Pour the cream mixture over this.Quiche 5
  5. Top with more cheese, and a further dusting of black pepper.
  6. Carefully place on the middle shelf of the oven, trying not to spill the mixture.
  7. Bake for ~30 minutes until golden brown and set in the middle. It will still have a slight jiggle to it – if the top looks like it is browning too quickly, try covering with a piece of tin-foil.
  8. Remove from the oven. Cut into four large slices, and serve each with a good selection of salads.
  9. Now for the best bit… EAT!

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