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Ultimate onion tart

This simple quiche is a classic veggie favourite

  • Prep: 15 mins
    Cook: 1 hrs
  • Serves 6
  • More effort
  • Serves 6
  • More effort
  • Calories 623
  • Carbohydrates 35
  • Saturated Fat 26
  • Sugar 0
  • Protein 10
  • Fat 50
  • Fibre 3
  • Salt 0.59

Nutrition per serving

  • Calories 623
  • Carbohydrates 35
  • Saturated Fat 26
  • Sugar 0
  • Protein 10
  • Fat 50
  • Fibre 3
  • Salt 0.59

Ingredients

  • 300g shortcrust pastry, thawed if frozen
  • 25g butter
  • 2 tbsp olive oil
  • 900g onions, halved and thinly sliced
  • 2 medium eggs
  • 300ml double cream
  • 40g vegetarian parmesan -style cheese, grated

Method

  1. Heat oven to 190C/fan 170C/gas 5. Roll out the pastry on a lightly floured surface and use to line a deep 23cm fluted flan tin. Line with baking paper and fill with baking beans. Bake blind for 15 mins.

  2. Heat the butter and oil in a large frying pan, then gently fry the onions, covered, for about 30 mins until completely softened, but still pale in colour.

  3. Beat the eggs and cream together in a bowl, then add the cheese and some seasoning. Stir in the onions, then spoon the mixture into the flan case. Bake for 25-30 mins until lightly set and browned.

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