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375 ml (180 g) cake flour
2.5 ml Hot English mustard powder
2.5 ml salt
90 g butter, cubed
65 ml cold water
30 g butter
15 ml oil
2 medium onions (340 g), halved & thinly sliced
2 large eggs
250 ml LANCEWOOD® Sour Cream or 250 g LANCEWOOD® Cultured Cream
150 g LANCEWOOD® 12 months Mature White Cheddar, grated
Salt & freshly ground black pepper to taste
5 ml thyme, chopped
A few sprigs thyme to arrange on top
Preheat the oven to 180°C.
Mix the flour, mustard powder and salt together. Add the butter and rub into the flour with your fingertips until the mixture resembles coarse breadcrumbs. Add the water and mix into a dough. Cover and refrigerate for at least 30 minutes or until needed.
Sprinkle a surface lightly with flour and roll the dough out into a circle slightly bigger than a 23 cm in diameter quiche pan. Sprinkle lightly with flour. Use the rolling pin to 'pick up' the pastry and drape it over the quiche pan. Do not stretch the pastry.
Gently push into the corners of the pan. Use the rolling pin and roll over the top of the quiche pan to cut off excess pastry. Refrigerate for 30 minutes.
Prick the base with a fork. Cover with a circle of baking paper and fill with dry beans. Bake for 10 minutes. Remove the beans and paper and bake for a further 10 minutes. Remove from the oven and set aside.
Heat the butter and oil together. Fry the onions until soft and golden. Set aside. Beat the eggs and sour cream or cultured cream together. Add the onions, half of the cheese, seasoning and thyme.
Pour into the prepared pastry crust. Sprinkle the remaining cheese and springs of thyme on top. Place on a baking sheet for easy handling. Bake for 20 – 25 minutes or until golden and set.
Serve with green salad.
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