Cheese and onion quiche

Ingredients

• ready-rolled shortcrust pastry 300g pack
• butter for frying
• spring onions 2 bunches, trimmed and finely chopped
• eggs 3
• whole milk 75ml
• cheddar 150g, grated
• green salad to serve

Method

• Step 1

  Heat the oven to 180C/fan 160C/gas 4. Use the pastry to line a 23cm tart tin then trim it but leave a little overhanging for shrinkage. Scrunch up some baking paper then smooth out and lay over the pastry before filling with baking beans or dried beans. Bake blind for 10 minutes then remove the paper and beans, and bake for another 5 minutes. Trim the pastry flush with a small serrated knife and cool.

  Step 2

  Heat a knob of the butter in a pan and cook the spring onions for 7-8 minutes or until really soft. Cool.

  Step 3

  Beat together the eggs and milk in a bowl, then stir in the cooled onions and cheese, and season. Pour into the pastry case, then bake for 25-30 minutes or until just set and lightly golden on top. Cool until warm then serve with a green salad.

Nutritional data

• kcals 598
• fat 42g
• saturates 19g
• carbs 33.1g
• sugars 5.6g
• fibre 3.7g
• protein 20.2g
• salt 1.3g