Like any self-respecting French person, I loooooooove onions.
In a borderline-obsessed, sneak-them-into-every-recipe, don’t-know-what-to-do-without-them-how-else-do-you-build-flavour sort of way.
And I love soup about as much.
And yet I don’t like onion soup.
Which makes no sense, and, once added to the not liking cheese thing, makes me the worst French person to have ever walked this planet.
And then, to put the cherry on top of this whole onion & soup & onion soup non-sense, there’s the fact that I absolutely ADORE onion quiche even though it tastes exactly like French onion soup that would have been encrusted in the most crumbly, delicate shortcrust pastry.
I don’t really know what to say, other that my onion quiche situation makes absolutely no sense.
But then again, does it really matter?
Rhetorical quichetion! When food’s that good, of course it doesn’t!
- 1 portion shortcrust pastry
- 3 big yellow onions, finely sliced
- 2 medium eggs
- 100g crème fraîche
- 80g grated Cheddar (I like to grate my own with a Microplane to have super fine cheese strands that melt right into the eggy mix)
- 1 tsp Dijon mustard
- 1 tsp mustard seeds
- rapeseed oil
- salt, cracked pepper
- Pre-heat the oven to 180°C (gas mark 6).
- Heat up a large frying pan on high heat. Pour in 1/2 tsp of oil, then add the mustard seeds and roast lightly. Remove from the heat and set aside.
- Reduce the heat, add 1 tsp of oil to the same pan, then add in the onion. Season with sea salt and fry on low-medium heat for 10-15 min until soft and slightly caramelised. Remove from the heat and set aside.
- Roll out the shortcrust pastry and line a medium (20-22cm) tart pan. Blind bake for 5min.
- In the meantime, whisk together the eggs, mustard and crème fraîche in a large bowl. Add in the grated cheese, fried onions and roasted mustard seeds. Season well with a big pinch of salt and a generous crack of pepper.
- Pour this mix into the pastry case. Return to the oven for 35-40 min until golden.
- Serve warm or cold.