Herby Caramelised Onion, Baby Potato and Pea Quiche

Recently, after eating a Spanish Omelette with baby potatoes I was inspired to create a quiche containing potatoes and onion. My herby caramelised onion, baby potato and pea quiche is cheesy version and is great for lunch, enjoyed with a salad, and can be eaten both hot or cold. I particularly like that I can have this for my own lunch, and also pack this up for the kids to take to school in their packed lunches. My favourite quiches are those that contain a cheese, so expect a healthy amount here.

Herby Caramelised Onion, Baby Potato and Pea Quiche

1 pack of gluten-free shortcrust pastry 
1 red onion, sliced
1 tsp thyme
1 tsp butter
25g parsley, leaves picked 
250g baby potatoes, boiled and halved
150g frozen peas, cooked
60g soft goat's cheese, crumbled
100g feta cheese, crumbled
200ml double cream
2 eggs
salt and pepper to season

1. Roll out pastry and place into a loose-bottomed quiche tin. I use a 36cm x 12cm non-stick tart tin, but a 28cm diameter tart tine will work as well.

2. Preheat the oven to 180C/Gas Mark 4. Cover the pastry with greaseproof paper and fill up with baking beans. Bake blind for 10 minutes. Remove baking beans and greaseproof paper. Bake for a further 5 minutes or until golden.

3. For Caramelised Onion: Melt Butter over a low heat and add thyme and onion. Cook very slowly until onion caramelises. Take off the heat. Chop onion and parsley in a mini-chopper until it forms a paste.

4. Spread the onion and parsley paste over the base of the quiche. Place the baby potatoes and peas randomly over the base, followed by the goat's cheese  and feta cheese.

5. For the Custard: Whisk together the double cream and eggs. Season well and pour over the tart filling, making sure to fill all the gaps.

6. Bake at 180C for 35-45 minutes or until golden.

Tip: I make mini quiches for the kids packed lunchboxes. Half all ingredients and make in tartlet tins.

Serves 8.




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