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Onion & Thyme Quiche


300g shortcrust pastry, (thawed if frozen), ¼ bunch of fresh thyme (remove leaves from sprigs, finely chop) 55g butter, 200g regular yellow onions, (halved and thinly sliced), 200g red onions, (halved and thinly sliced), 500g Sweet Cévennes″ onions ( halved and thinly sliced), 2 medium eggs, 300ml double cream, 40g hard cheese of choice (grated), 60mls good white wine, 1 tsp fehmalee’s kitchen base seasoning, ¼ tsp fehmalee’s kitchen gourmet master seasoning


Heat oven to 190C. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 minutes. Under medium heat, in a large frying pan, add the butter, onions, a pinch of thyme, gourmet master seasoning and ½ the base seasoning. Gently fry the onions for 8 minutes then add the wine, stir and cover with lid for about 30 minutes until completely softened. Beat the eggs and cream together in a bowl, then add the cheese and the remaining base seasoning and thyme. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 minutes until lightly set and browned.


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