Caramelised Onion, Ale and Walnut Quiche
Directions
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Turn on the oven to 190°C.
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Roll out the shortcrust pastry on a floured board.
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Line a quiche/flan dish with the pastry and chill for 10 minutes in the fridge.
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Blind bake the pastry for 15 minutes, weigh it down with baking beans or rolled
up balls of foil. -
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. -
Remove the pastry and place to one side until the onions are ready.
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Place the onions in the pastry case - spread evenly.
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Beat the eggs and milk, remaining beer and half of the cheddar.
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Sprinkle the remaining grated cheese on the top with a sprinkle of thyme.
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Bake for 20-30 minutes until golden brown.
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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.
Ingredients
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1 pack short crust pastry
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55g butter
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3 red onions, sliced very thinly
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100ml Hobgoblin Gold + 2 tablespoons for the onions
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2 tablespoons white wine vinegar
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1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
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2 eggs
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100ml milk
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150g extra mature cheddar, grated
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50g walnuts, halved
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4 fresh figs, quartered (optional)
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Pack of lambs lettuce
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Pack of baby spinach leaves
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1 tablespoon of walnut oil

Serves 8
Preparation time: 20 minutes
Cooking Time: 30 minutes