Most Marvellous Blue Cheese, Bacon and Caramelised Red Onion Quiche
23rd June 2017
: 15 min
: 1 hr 30 min
: 1 hr 45 min
This truly scrumptious and gloriously gluten-free quiche is a celebration of local Northamptonshire produce.
- 1/2 pack Most Marvellous gluten-free savoury shortcrust pastry mix (made up according to the instructions)
- 2 tsp Farrington’s Mellow Yellow rapeseed oil
- 2 red onions
- 1/2 tsp fine sea salt
- 1/2 tsp light brown soft sugar
- 1 tsp Gourmet Spice Company Gran Riserva 7-Year Aged balsamic vinegar
- 4 rashers Sauls of Spratton home-cured artisan bacon, chopped into bite size pieces
- 100g Cobblers Nibble Northamptonshire Blue cheese
- 2 large free range eggs
- 220g creme fraiche
- 30ml milk
- Fine sea salt and freshly ground black pepper
- Step 1 Follow the on-pack instructions to make-up your pastry. When ready to use, roll out the pastry between two sheets of clingfilm to about 5mm thick and roughly 2cm wider than your tin. Line a 20cm round loose-bottomed fluted quiche tin with the pastry, allowing it to overhang the edge slightly. Prick the base several times with a fork then pop the tin in the fridge for 30 minutes to chill.
- Step 2 Thinly slice the onions into half moon shapes. Heat the oil in a large pan and add in your onions, stirring thoroughly to coat in the oil. Gently fry on a medium heat for 10 minutes. Next, add in the salt and sugar and stir through. Continue to cook the onions for another 30 minutes, moving the onions around the pan every five minutes or so to prevent them from burning (although you do want them to brown so don’t stir too often or they won’t!) After 25-30 minutes, add the balsamic vinegar and stir through for one minute. Transfer the onions to a bowl and set aside.
- Step 3 Turn up the heat under your pan then toss in your bacon bits and fry through until cooked. Tip into the bowl with the onions and stir through to combine.
- Step 4 Blind bake your pastry for 15 minutes at 220c / 200c fan / Gas 7 then carefully remove the beans and pop the uncovered pastry tin back in the oven for a further five minutes to lightly colour the pastry. Remove from the oven and carefully trim the overhanging pastry with a serrated knife. Place the quiche tin on a baking tray as this will make it easier to transfer back into the oven once filled. Turn the oven down to 180c / 160c fan / Gas 4.
- Step 5 In a bowl, lightly whisk together the eggs, creme fraiche and milk, then season with salt and pepper. Set aside.
- Step 6 Tip the caramelised red onion and bacon mix into the pastry case and spread evenly around the base. Next, crumble your Northamptonshire Blue into the tin. Finally, pour the egg mix over the top. Carefully transfer the tin into your oven and bake for 25-30 minutes until golden and just set.
- Step 7 Remove your quiche from the oven and leave to cool slightly before carefully removing from the tin. Slice and serve with a big green salad and juicy red tomatoes.