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!
- 200g Plain Flour
- 100g Flora Freedom dairy-free Spread
- 2 tbsp cold water
- 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
- 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
Making the Pastry
- Sieve the flour into a mixing bowl.
- Cut the butter into small chunks and add to the bowl.
- Rub the butter into the flour using your fingertips until the mixture looks like fine breadcrumbs.
- Add the water and bring together with your hands into a smooth, round ball – do not knead!
- Wrap the pastry in cling film, and place in the fridge for half-an-hour.
- Cut the onions in half. Slice each half length-ways, into thin strips.
- Add the oil to a frying pan, and place over a medium heat.
- Add the onion to the pan, and separate the layers of the onion with a wooden spoon or spatula.
- Cook the onions lightly until softened.
- Add the sugar and balsamic vinegar.
- Fry for a further few minutes until soft and sticky, but not crisp.
- 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!).
To prevent a soggy bottom, the pastry needs to be blind baked.
- Pre-heat the oven to Gas Mark 7/220oC/425o
- Remove the pastry from the fridge. Lightly dust your work surface with flour.
- Place the pastry in the centre. Roll out the pastry into a large circle ~3mm thick.
- Place in the flan dish, pushing the pastry to the edges. Cut off any excess pastry using the edge of a knife.
- 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.
- Place on the middle shelf of the oven, and bake for 10 minutes.
- Remove the baking beans and cook for a further 10-15 minutes.
- Remove from the oven and place to one side.
Whilst blind baking, prepare the filling.
- Add the cream to a mixing bowl.
- Crack the eggs, and add to the cream.
- Whisk the cream and eggs together with a fork until well combined.
- Add a sprinkling of black pepper; flavour to taste.
- Grate the cheese. Set 70g pf this grated cheese to one side – this will be used to sprinkle on top at the end.
- Lower the heat of the oven to Gas Mark 4/180oC/350o
- Cover the base of the pastry with the caramelised onions.
- Sprinkle the majority of the cheese on top of the onions.
- Pour the cream mixture over this.
- Top with more cheese, and a further dusting of black pepper.
- Carefully place on the middle shelf of the oven, trying not to spill the mixture.
- 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.
- Remove from the oven. Cut into four large slices, and serve each with a good selection of salads.
- Now for the best bit… EAT!