Onion, Apple and Stilton Quiche
Onion, Apple and Stilton Quiche
Serves 8
This is a Guest Recipe by Mary Berry, who makes her dishes look so easy and taste so wonderful. This recipe also features in her latest publication - Cook Now, Eat Later.
Frankly, this has to be possibly the best Quiche we have ever eaten!!!
The Pastry can be made a day ahead and lined in tins. You can also fill the pastry linings with the apple, onion and stilton in advance but the cream mixture should be added immediately prior to cooking. The tartlets can also be pre-cooked and then re-heated.
The cooked tarts also freeze well and can be wrapped and frozen for up to three months - allow four hours to thaw at room temperature.
Ingredients
Herb and cheese pastry:
175g / 6oz plain flour (I used Chickpea flour)
½ teaspoon salt
1 teaspoon mustard powder
75g / 3oz butter, cut into small pieces
1 teaspoon chopped fresh sage
50g / 20z Parmesan or Parmesan-style hard cheese, freshly grated
1 large egg, beaten
1-2 tablespoons cold water
For the filling:
1 tablespoon olive oil
2 large Spanish onions, peeled and thinly sliced
100g / 4oz cooking apple, peeled and coarsely grated
½ teaspoon sugar
100g / 4oz Stilton cheese, grated
3 large eggs
275ml / ⅓ pint double cream (or 300 ml carton)- I always use Elmlea vegan cream - it is delicious and you would never know the difference!)
Salt and freshly ground black pepper
1 teaspoon coarsely chopped fresh sage
AND THIS IS WHAT YOU DO....