RISE AND SHINE
FETA, CARAMELISED RED ONION & THYME QUICHE
Serves 4-6 Preparation time 50-60 minutes Cooking time 55-65 minutes
“In week 16 of our bakery training programme, we teach our trainees to make shortcrust pastry – and, with it, our famous quiche. Some have never heard of quiche; some only have memories of eating soggy beige pastry in church halls; very few have ever experienced a proper home-made, deep-filled quiche as it should be. Red onions and feta sit over a crumbly wholemeal pastry, suspended in a silky egg filling. This quiche has gained converts both in and out of our classroom.”
INGREDIENTS
For the pastry
• 150g/5oz wholemeal plain flour, plus extra for dusting
• A pinch of fine salt
• 75g/3oz cold butter, cubed
• 3 tbsp cold water
For the filling
• 20g/¾oz unsalted butter• 2 large red onions, peeled and thinly sliced• 1 tbsp soft light• 1 tbsp balsamic vinegar• 4 medium eggs• 300ml/½pt double cream• 50ml/2fl oz whole milk• 1 tbsp fresh thyme leaves, plus extra for garnish• Salt and freshly ground black pepper• 150g/5oz feta cheese
