Super Easy Two Cheese & Red Onion Quiche!

Hello again honeys :) 

How are you today?  I'm back in the kitchen again 😊  Do you remember the spinach & feta cheese quiche recipe I blogged recently? Hubby & I both adore quiche, it's so simple & quick to make and there are as many different varieties as there are people who love them 😊  

What's also great is that it can be eaten cold, so it's great for a picnic or leftovers can be kept in the fridge for a healthy choice when snacking is required 😋



This is one of our favourite quiche recipes, and is the one that I make most often.  In this one I've used mozzarella & red Leicester cheeses with red onions but I've also used Scottish mature cheddar (a favourite of Hubby) very often too, who doesn't love Scottish cheddar? yum! 

So dear ones,  this is our super easy two cheese & red onion quiche recipe.  I hope you'll love it as much as we do 💖

Super Easy Two Cheese & Red Onion Quiche

Ingredients:

For shortcrust pastry case:

125g plain flour
a pinch of salt
55g butter or margarine - cubed
2-3 tbsp cold water
OR use a packet of shop bought shortcrust pastry.

For quiche filling:

1 medium red onion
1 ball of mozzarella cheese
150g red Leicester cheese
3 medium eggs

NOTE: replace the red Leicester with your own favourite red cheese if you prefer.

Directions:

1.  Place your flour into a mixing bowl, add a tiny pinch of salt.

2. Cut 55g from your block of butter or margarine and cut into small cubes.  Add these cubes to your mixing bowl and mix using your fingertips until it looks like rough breadcrumbs. Be careful not to "over mix" or touch it for too long to prevent it becoming "greasy" because the heat from your hands will melt the butter if touched for too long.

3. Add water a few drops at a time until your mixture becomes a dough, being really careful not to add too much.  Wrap in cling film and place in the fridge for approximately 10 minutes to rest.  Alternatively, you can use a store bought pack of shortcrust pastry.

4. Remove pastry dough from fridge and roll out on a floured surface. Use your pastry to line a greased flan tin. I use one with a removable bottom, since it makes removing the quiche easier.

5. Return your pastry case in the flan tin to the fridge for a minimum of 30 minutes (longer is better if possible) This stops the pastry from slipping down the inside of the flan case whilst baking.

• NOTE: Your shortcrust pastry case should be "baked blind."  Essentially this means to place a piece of grease-proof paper/wax parchment on top of the pastry, and using "baking beans"  to weight the pastry down whilst baking.  
• Ceramic baking beans can be bought and are re-usable over & over again but I use white rice poured over the grease-proof paper, removed when the flan case is baked and stored in a mason jar to be used again for the same purpose. 
• Alternatively, use a flan dish in a size smaller and sit it inside your flan tin on top of the grease-proof paper. This is done to prevent your pastry "bubbling" during baking and keeping its shape.

6. Carefully place your flan tin into pre-heated oven, middle shelf, at 160C or 310F for  14-15 minutes. Remove from oven, carefully removing your weighted greaseproof paper. Place back into the oven for 4-5 minutes until surface is golden.  Set flan tin aside until needed. KEEP pastry case in the baking tin as it will be going back into the oven.

7. Next, finely chop your onion. Place your onion in a frying pan with a little olive oil (or butter/margarine would be fine too honeys.) I've used a red onion because we like them but it's fine to use a brown onion too.

8. Gently fry the onion over a medium heat, taking care not to let it burn, for 3-4 minutes until cooked.  place a couple of sheets of kitchen paper onto a plate and place cooked onions onto the paper to remove any excess oil.  Set your onion to one side for now.

9. Slice your mozzarella cheese into smallish pieces and, like the onion, set to one side.  Grate your Red Leicester cheese.

10. Collect a mixing bowl and a whisk (or fork.) To the mixing bowl add your 3 medium eggs, beat your eggs together.

11. Add your mozzarella cheese to the eggs in your bowl, add about 2/3rds of the red Leicester cheese, as well as the onions. Fold or stir gently (don't whisk again) to make sure all of your ingredients are combined with the egg.

12. Pour the egg, cheeses & onion mixture into your flan case.  Before returning the flan case to the oven scatter the remaining 1/3rd of the red cheese over the top.  Bake uncovered on the middle shelf, at 160C/320F, until your egg mixture is cooked.  The flan is done when the egg mixture is set, ie: you'll be able to poke the middle with a skewer or a knife and it will come out clean. This should be around 15 - 18 minutes.

Slice, serve and enjoy :) We had this for dinner last night with a side portion of fries and it was lovely!

So honeys, what do you think?  Do you have a favourite quiche recipe?  Did you try the spinach & feta cheese recipe?  What are your favourite flavour combinations? I'd love some new ideas to try. Do let me know in the comments section below. Thank you for visiting, I hope you're having a fabulous weekend, sending heaps of hugs xx