Caramelised Onion, Ale and Walnut Quiche


  1. Turn on the oven to 190°C.

  2. Roll out the shortcrust pastry on a floured board.

  3. Line a quiche/flan dish with the pastry and chill for 10 minutes in the fridge.

  4. Blind bake the pastry for 15 minutes, weigh it down with baking beans or rolled
    up balls of foil.

  5. Melt the butter in a large frying pan and cook the onions with 2 tablespoons of
    ale and vinegar, and cook for about 15 minutes until very soft, take care not to
    brown the onions - make sure all the liquid has evaporated. 

  6. Remove the pastry and place to one side until the onions are ready.

  7. Place the onions in the pastry case - spread evenly.

  8. Beat the eggs and milk, remaining beer and half of the cheddar.

  9. Sprinkle the remaining grated cheese on the top with a sprinkle of thyme. 

  10. Bake for 20-30 minutes until golden brown.

  11. Serve warm with the figs, the baby leaf salad, walnuts and drizzle with a little walnut oil.​

You can’t beat home made quiche, especially when they are still warm from the oven. This one has the obligatory Bottles & Cans injection of alcohol, which helps to caramelise the onions. Generous amounts of strong cheddar and walnuts complete the flavour line up. Our serving suggestion is with a salad of baby spinach leave and lambs lettuce, with figs, walnuts and a drizzle of walnut oil.



  1. 1 pack short crust pastry

  2. 55g butter

  3. 3 red onions, sliced very thinly

  4. 100ml Hobgoblin Gold + 2 tablespoons for the onions

  5. 2 tablespoons white wine vinegar

  6. 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)

  7. 2 eggs

  8. 100ml milk

  9. 150g extra mature cheddar, grated

  10. 50g walnuts, halved

  11. 4 fresh figs, quartered (optional)

  12. Pack of lambs lettuce

  13. Pack of baby spinach leaves

  14. 1 tablespoon of walnut oil

Serves 8 

Preparation time: 20 minutes  

Cooking Time: 30 minutes