Quiche de cheddar ahumado y cebolla

Ingredientes

• 375 gm frozen sour cream shortcrust pastry (see note), defrosted
• 40 gm unsalted butter
• 1 large red onion, thinly sliced
• 4 egg yolks
• 3 eggs
• 125 ml (1/2 cup) pouring cream
• 125 gm crème fraîche
• 2 tbsp finely chopped flat-leaf parsely
• 1/2 tsp finely grated nutmeg
• 50 gm finely grated Gruyère cheese
• 35 gm finely grated smoked cheddar
• Chervil sprigs, to serve

Preparación

1. 1

   1.: Preheat oven to 180˚C. Grease base and side of a 23cm-diameter, loose-bottomed straight-sided tart tin. Roll out pastry on a lightly floured surface to 3mm thick, line base and side of tin, refrigerate to rest (30 minutes). Trim edges, prick base all over, then blind-bake until light golden (8-10 minutes), remove paper and weights and bake until crisp (8-10 minutes).

2. 2

   2.: Meanwhile, for pan roasted red onions, heat butter in a frying pan over medium-high heat. Add onion and cook stirring occasionally until softened and lightly caramelised (4-5 minutes); season to taste and spread over base of pastry case.

3. 3

   3.: Reduce oven to 150˚C. Whisk yolks, eggs, cream, crème fraîche, parsley, nutmeg and cheeses in a bowl to combine, season to taste and pour into pastry case. Bake until light golden and just set with a slight wobble in centre (35-40 minutes), stand for 15 minutes before serving. Serve topped with chervil sprigs and cracked black pepper.