Cheese and Onion Quiche

• olive oil↗1 tbsp tbsp

  plus extra for the pan

• plain flour↗

  for dusting

• ready rolled shortcrust pastry320g pack g
• white onion↗1

  finely chopped

• green onion stalks↗large bunch of

  finely chopped

• eggs↗4

  plus 1 yolk

• whole milk↗250ml ml
• dill↗small bunch of

  finely chopped

• cheddar↗150g g

  grated

• green salad↗

  (optional)

Step-by-step instructions

1. 1

   Lightly grease a 23 cm loose-bottomed, fluted tart tin using a pastry brush. Lightly dust a clean work surface with flour and turn the dough onto it. Roll the dough into a circle larger than the tin. Carefully place the dough into the tin and press it gently against the base and sides. Leave the excess edge outside the tin. Refrigerate to chill for 30 minutes.

2. 2

   Meanwhile, heat the oil in a pan over low‑medium heat. Add the onion with a generous pinch of salt and sauté gently for 15 minutes until it begins to soften. Add the green onion stalks and cook for a few minutes until they soften slightly. Transfer to a plate and let cool slightly.

3. 3

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Line the tin with a sheet of parchment paper that hangs over the edges. Fill the tin with baking beans, covering it to the sides. Bake for 15‑20 minutes. Remove the beans and parchment and bake for another 5‑10 minutes until lightly golden and sand‑textured to the touch. If the dough has risen, gently press it down with a cold metal spoon. After a brief cooling, trim the edges of the dough.

4. 4

   While the crust bakes, whisk in a jug the eggs, yolk, milk and dill. Season well with salt and black pepper.

5. 5

   Reduce the oven temperature to 180 °C/160 °C with convection/gas 4. Place the tin on a baking tray and spread the onion evenly over the base. Sprinkle most of the grated cheddar and pour in the egg mixture. Top with the remaining cheese and bake for 25‑30 minutes until set and lightly golden; the centre should have a slight wobble. Remove and let cool for 10‑15 minutes before slicing. Serve warm with a crisp green salad, if desired.