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|Shortcrust pastry||6 Ounce (To Make A 9 Inch Pie Crust)|
|Onion||1 Large, chopped|
|Eggs||4 , beaten|
|Milk||1 1⁄2 Cup (24 tbs)|
|Cream||1 Cup (16 tbs)|
|Cheddar cheese/Swiss cheese||2 2⁄3 Cup (42.67 tbs), grated|
|Freshly ground black pepper||To Taste|
Serving size: Complete recipe
Calories 3401 Calories from Fat 1809
% Daily Value*
Total Fat 203 g311.9%
Saturated Fat 122.2 g611%
Trans Fat 0 g
Cholesterol 1366.7 mg
Sodium 3646.4 mg151.9%
Total Carbohydrates 248 g82.6%
Dietary Fiber 5.6 g22.3%
Sugars 116.8 g
Protein 146 g292.4%
Vitamin A 127.2% Vitamin C 38.8%
Calcium 385.1% Iron 40.8%
*Based on a 2000 Calorie diet
Grease your quiche dish, roll out the pastry and press it round the bottom and sides of the dish.
Place some greaseproof paper filled with baking beans or dry rice on the pastry, and bake it blind for about 10 minutes, until the pastry turns a pale brown colour.
Heat the butter in a frying pan and saute the onion until lightly browned.
Allow to cool.
Whisk the eggs in a mixing bowl and gradually add the milk and cream, beating after each addition.
Add the cheese, salt, pepper and, last of all, the cool onions to the egg mixture.
Pour this mixture into the pastry shell.
Bake for 25-30 minutes.