Caramelised onion, lettuce and cheese quiche

• PASTRY
• 250g of plain (all purpose) flour
• a pinch of sea salt
• 125g of chilled unsalted butter, cut into small cubes
• about 75ml of cold milk
• FILLING
• 1 tablespoon of olive oil
• 4 gem (baby cos) lettuce hearts, trimmed and quartered
• 15g of butter
• 250g of spring onions, trimmed and cut into chunky slices
• 100g of cheddar or hard goats cheese, grated
• 2 large eggs plus 2 egg yolks
• 250ml of double cream
• 200ml of milk
• sea salt and freshly ground pepper to season

Instructions

1. Start by making the pastry. Using a food processor add the flour, salt and butter to the bowl of the food processor and process until the butter resembles fine breadcrumbs.
2. Add the milk, little by little, until the pastry just comes together. Turn out onto a piece of cling film and form into a disk and refrigerate for 30 minutes.
3. Preheat the oven to 180 Celsius (350 fahrenheit) and roll out the pastry until it’s quite thin and large enough to line a 25cm tart tin. Line the tart tin and trim the edges.
4. Line with foil and top with beans or pie weights and bake for 15 minutes. Remove the weights and return to the oven for another 10 to 15 minuts, or until the pastry is just starting to colour.
5. To make the filling, place a large frying pan over a medium heat and add the oil. Add the lettuce and season with salt and pepper. Cook until the cut surface of the lettuce is just beginning to colour before adding the butter. Cook until the butter is melted and then using a slotted spoon remove from the pan and arrange in the tart shell.
6. Reduce the heat and add the spring onions to the pan and saute gently for 5 minutes before adding to the tart shell.
7. Top the lettuce and spring onions with the grated cheese.
8. Add the eggs to a bowl and lightly whisk before adding the cream and milk. Whisk until combined and season generously with salt and pepper before pouring into the tart shell.
9. Bake for 35 minutes, or until golden and serve warm or at room temperature.

Notes

To make rolling the pastry out easier roll between two sheets of baking paper. Once you have rolled the pastry out to size remove the top layer of baking paper but keep the pastry on the bottom piece of paper. Lift up the paper and use the paper to assist you with lining the tart case. Press the pastry into the case while still stuck to the paper and once you have it lined finally remove the paper. If you find it difficult to remove the paper simply place the pastry in the refrigerator for 10 minutes, or until the pastry has stiffened and the paper should come away easily

Thanks to River Cottage veg for the recipe.