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Cheesy Onion & Herb Quiche

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Recipe by Anna Muller Course: Main, StarterDifficulty: Moderate




  • olive oil

  • 500 ml finely chopped white onion (or shallots, if you can find)

  • 5 large Nulaid eggs

  • 200 ml cream

  • 200 ml full cream milk

  • 15 ml dried tarragon or 45 ml fresh (for a different flavour, you can also use dill tops)

  • 125 ml finely sliced chives or spring onion tops

  • 200 ml grated Gruyere cheese

  • large pinch ground nutmeg

  • salt and milled black pepper to taste

  • a 26 cm baked Short Crust Pastry shell, still in the pan


  • Heat a little olive oil in a large pan and sauté the onions until golden. Lower the heat and sauté the onions until very soft and tender, about 20 minutes. Transfer from the pan to a mixing bowl and set aside.
  • Whisk the Nulaid eggs with the rest of the ingredients and add to the cooked onion. Mix well and pour into the pre-baked pie crust.
  • Bake for 25 – 30 minutes in the oven, preheated to 190 °C, or until just set, but the centre of the quiche still wobbly. Allow the quiche to rest for 10 minutes before removing from the pan before serving. In this resting time, the ambient heat in the quiche will continue to cook the eggs.
  • Makes 1 large quiche, about 8 servings

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