Cheesy Onion & Herb Quiche
Course: Main, StarterDifficulty: ModerateServings
8
servingsIngredients
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
Directions
- 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
Chef’s Hint
- For more fabulous egg recipes, go to Nulaid Eggs
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