Sunday, 17 April 2011
Pastryless Cheese and Onion Quiche
OK, so this is a bit of a "make it up as we go along" recipe. When there are eggs that need using up, this is the recipe of choice for us. The principle is the same each time we make this but amounts and timings have to be adjusted depending on number and size of eggs being used, runniness of yoghurt and amount of cheese... It's definitely worth cooking but you need to keep an eye on what's going on in the oven.
The ingredients used this time were two onions, which had been sliced, two large eggs, beaten, about 400ml natural yoghurt and lots of grated mature cheddar cheese. Plus seasoning to taste and sunflower oil for cooking and oiling the dish. As mentioned above, this is a dish that is cooked when the eggs we have are about to go out of date... so we may use three medium eggs, two large eggs or more... depending on the supply situation!
First of all, the sliced onions were cooked in sunflower oil over a medium heat until they are starting to cook through (we usually use red onions).
Whilst the onions were cooking, we mixed together the eggs and yoghurt then added in the grated cheese - sous chef J seasoned well with freshly ground black pepper (using his own 'special' pepper mill). His next task was to oil the pyrex dish we cook the quiche in. Sunflower oil is used for this and he spreads it over the base and up the sides using a silcone 'brush' like utensil from Ikea.
After oiling the dish, a thin layer of the egg, cheese and yogurt mix was added... and spread out evenly. This was then covered with the onions.
Finally, the onions were covered with the remainder of the egg, cheese and yoghurt mix and the dish was placed in the preheated oven.
After cooking in the oven at 180ºC (for about 25 minutes with this amount) we ended up with this...
After allowing it a little time cooling in the dish, we carefully served (we use a fish slice). We enjoy our quiche with any/all of salad, potato wedges, steamed vegs... or you can try whatever takes your fancy!
The quiche can be cooled fully, stored in the fridge and sliced for picnics. It freezes well for a short time too.