Super simple cheese and red onion quiche with crispy pastry and a creamy filling. Warming and hearty and packed full of flavour. You will LOVE how easy this is to prepare!
1 pack (375g) ready rolled shortcrust pastry
350ml double cream
100g gruyère cheese, grated
1 jar (320g) red onion marmalade
pinch of salt
pinch of freshly ground black pepper
Remove the pack of pastry from the fridge 20-30 minutes before you want to use it.
Preheat oven to 200°c (180°c fan oven)/400 F/Gas mark 6. Place a heavy baking sheet into the oven to heat.
Place your sheet of ready-rolled pastry over a 9-10 inch tart tin and press gently to mould the pastry into the sides and base of the tin. Take a rolling pin and roll it over the top of the tart tin to trim off any excess pastry.
Place a piece of aluminium foil into the lined tart tin and fill it with baking beans, dried beans, or rice to prevent the pastry rising up in the oven.
Place the tart tin onto the heated baking sheet and put it back into the oven for about 15 minutes.
Beat the eggs and cream together until well mixed. Add the grated cheese, salt and pepper to the mixture.
Remove the tart tin from the oven (on the baking sheet) and lower the oven to 180°c (160°c fan oven)/350 F/Gas mark 4.
Pour the eggs and cream mixture into the pastry shell.
Add the red onion marmalade a spoonful at a time and drop it into the quiche mixture, making sure you add pieces of it evenly all over the quiche.
Put the quiche (on the baking sheet) back into the oven for about 30-40 minutes until cooked through.
Wait until the quiche has cooled a little before slicing.
Recipe by Olive Tree Kitchen at http://olivetreekitchen.com/cheese-and-red-onion-quiche/