This is a non-meat alternative to quiche lorraine - tasty, filling and great for a late summer dinner wth some new potatoes and salad.
Serves 4-6.
- Ingredients
- Two large mild onions
- Small bunch spring onions
- 4 eggs
- Splash of milk
- Salt and pepper
- Bunch fresh parsley
- Pastry
- Olive oil
- Method
- Peel the onions and dice one of them. Trim and chop the spring onions.
Fry in a pan until golden brown. Remove, drain on kitchen towel and leave to cool.
- Slice the second onion thickly (1cm thick) and place in a roasting tin with sprinkled salt and a light drizzle of olive oil.
Put in the oven at 200 degrees for 20 mins, until starting to crisp. Remove from heat and leave to cool.
- Beat the eggs and mix in seasoning, a splash of milk, a tsp of cold water, salt and pepper to taste, the chopped parsley and the fried spring onion and diced onion mix.
- Line a shallow dish with pastry and cook in the oven, again at 200 degrees, for 10 mins.
You'll need to leave a cm or so over the lip of the dish as the pastry will shrink while baking.
- Pour the egg mix into the pastry case, and top with the sliced roasted onions.
Bake in the oven at 200 degrees for 20 minutes and then finish under a hot grill for five.
Leave to cool before slicing and eating.
