For the pastry:
75g (3oz) grated cheese
225g (8oz) plain flour or a mix half plain, half self-raising
75g (3oz) butter/marg/white fat
½ tsp mustard powder
½ tsp salt
40g (1½oz) butter
1 onion (about 100g/4oz), chopped
275g (10oz) grated apple (about 450 g/1lb before peeling and coring)
3 medium eggs
120g (4oz) grated cheese (same kind as in the pastry or different).
150 ml (5floz) crème fraîche/double cream
1 tsp mustard powder
1 tsp dried sage
½ bunch parsley, chopped
- Sift flour and mustard powder into a mixing bowl. Add the fat and rub in to resemble breadcrumbs. Add the grated cheese. Add about 3 tbsp. cold water and knead to form a firm dough. Wrap in cling film or greaseproof paper and chill for at least 20 minutes. (This helps the dough relax so it doesn’t shrink during cooking.)
- Meanwhile, melt butter in a medium saucepan and add the onion. Cook gently until transparent (about 10 mins). Stir in the grated apple and cook another 2-3 mins. Take off the heat and set aside to cool a little.
- Heat the oven to 200 C/400 F/Gas Mark 6.
- Grease and flour a loose-bottomed cake tin 20cm (8”), roll out the pastry dough & line the tin. Line the pastry with foil or baking parchment and baking beans and bake for 20 mins.
- Beat the eggs and cream/crème fraîche. Add the herbs and mustard and most of the grated cheese. Save a little for topping
- Take out the baked pie shell, remove lining and spread the apple & onion mix over the base. Pour the egg & cream mix over. Then scatter remaining cheese on top.
- Reduce oven temperature to 190C/375F/Gas 5 and bake quiche for about 25 minutes or until golden.
Alternatively make 6 individual quiches and bake for 15-20 mins.
Nice eaten hot or cold.
Recipe contributed by Mary Venning.