Onion and Roquefort Quiche

A deliciously rich quiche, perfect for a special occasion. It does take some work to do, but the end result is very rewarding. 

Ingredients:
Makes 1, 25cm diameter quiche

Pastry:

• 200g plain flour
• 1 egg yolk
• 1/2 tsp salt
• 100g unsalted butter, plus more for the tin

Filling:

• 2-3 thyme sprigs
• 500g onions
• 30g unsalted butter, plus more for foil
• salt
• pepper
• 1 egg
• 1 egg yolk
• 125ml milk
• 1 pinch ground nutmeg
• 4 tbsp double cream
• 175g Roquefort cheese 

Directions:
Start with the pastry. Sift the flour on to a work surface and make a well in the centre. Put the egg yolk, salt, and 3 tablespoons water in the well. Using a rolling pin, pound the butter to soften it slightly, then add it to the well in the flour. Using your fingertips, work the ingredients in the well until thoroughly mixed. With your fingers, work the flour into the other ingredients until coarse crumbs form. Press the dough into a ball. Lightly flour the work surface, then blend the dough by pushing it away from you with the heel of your hand for 1-2 minutes, until it is very smooth and peels away from the work surface in 1 piece. Shape into a ball, wrap it tightly and chill for about 30 minutes, until firm.

Butter a 25cm flan tin. Lightly flour a work surface. Roll out the chilled dough to a 30cm round. Roll up the dough around the rolling pin and drape it over the tin, so that it hangs over the edge. Gently lift the dough and firmly press it into the tin. Roll the rolling pin over the top of the tin, pressing down to cut of the excess dough. With your forefingers and thumb, press the dough evenly up the side to increase the height of the dough rim. Prick the bottom lightly with a fork to prevent air bubble. Chill again for at least 15 minutes, until firm. 

To blind bake the pastry, preheat the oven to 220 degrees Celsius. Line the pastry dough shell with foil, pressing it well into the bottom edge. Trim the foil if necessary so it stands about 4cm above the edge of the tin. Half-fill the foil with baking beans or raw rice to weigh down the dough. Bake the shell for about 15 minutes, until set and starting to brown. Remove the foil and beans and reduce the oven temperature to 190 degrees Celsius. Continue baking for 5-8 minutes longer, until lightly browned. Remove from the oven.

While the pastry is cooking, start on the filling. Strip the thyme leaves from the stalks. Slice the onions. Melt the butter in a frying pan. Add the onions and thyme and season with salt and pepper. Butter a piece of foil, press it on top and cover with the lid. Cook very gently, stirring occasionally for 20-30 minutes, until very soft but not brown. Meanwhile, make the custard: put the egg, egg yolk, milk, salt, pepper, and a pinch of ground nutmeg into a bowl. Pour in the double cream. Whisk until thoroughly mixed. 

Crumble the cheese into the onions, stir until melted. Let cool slightly. Using the back of a wooden spoon, spread the mixture evenly into the pastry shell. Place the tin on a baking sheet. Ladle the custard over the onion mixture to fill the shell almost to the rim, and gently mix in with a fork. 

Bake in the hot oven for 30-35 minutes, just until lightly browned and a skewer inserted in the centre of the custard comes out clean. Watch it carefully through the oven door - but avoid opening the oven - and do not overcook, or the custard will become dry and rubbery. The custard should retain a slight wobble when the tin is gently shaken. Let cool slightly in the tin before unmoulding.

Remove the quiche from the tin and place on a serving plate. Serve warm or at room temperature, cut in wedges. Don't serve cold from the fridge, as the texture will be hard and unpleasant. Serve with a fresh salad as a side. 

Recipe from "Cook, step by step"