Used up some eggs to make this

[jay]

I wanted to cook something to use up some eggs (we are getting between 4 or 5 a day at the moment) and i knocked this up..

Sticky onion and cheddar quiche



jay

[stace]

That looks delicious!!


Now i am hungry

stace

[kate egg]

Oooh that looks yummy

[Nellie]

What a lovely quiche! Well done; it does indeed look delicious.

It reminds me of a culinary trick which can make an enormous difference when serving a quiche for a special lunch, etc.

If you are doing something like pear and stilton quiche, or one which is often pictured with a perfect star shape of pear or veggies on the top, this is how it is done.

Make the quiche as usual, but only fill the pastry case about half full. Put into the oven until a slight skin forms on the top. Remove from the oven and use the skin to rest the decoration onto. Then gently pour the rest of the quiche mixture in, then place back in the oven to complete. Works a treat every time, and guests are dead impressed! LOL

[chickentina]

that looks just yummy!!

is there a recipe to go with it please

tina xx

[jay]

heres the receipe taken off the bbc good food website
i added an extra egg and a little less cream
25g butter
500g small onions , (about 5 in total), halved and finely sliced
2 eggs
284ml pot double cream
140g mature cheddar , coarsely grated

FOR THE PASTRY
280g plain flour , plus extra for dusting
140g cold butter

To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins.
Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins, stirring occasionally, until they become sticky and golden. Remove from the heat.
Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

jay

[chickentina]

thanks jay

sounds easy peesy

will try soon

tina xx