- 200 g plain flour (see Note)
- 125 g butter
- 1 egg yolk
- pinch of salt
- 4 small eggs
- 175 g västerbotten cheese, grated (see Note)
- 200 ml cream
- ½ tsp paprika
- 1 brown onion, diced
- 1 tbsp butter
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time 30 minutes
Resting time 10 minutes
Preheat your oven to 190ºC.
Make the shortcrust pastry by blitzing the flour, butter, egg yolk and salt in a food processor until well combined.
Press the dough together and leave covered in the fridge for at least 30 minutes.
Make the quiche filling by cooking the onion in the butter over a low heat until translucent, and leave to cool.
Whisk together the eggs, cheese, cream, paprika and softened onion.
Remove the pastry from the fridge and dust a benchtop with plain flour. Roll the dough into a thin sheet, no more than 2 cm thick.
Line a shallow quiche or pie dish with the pastry and blind bake the case for 10 minutes, or until lightly golden.
Pour the cheese mixture into the pastry case and return to the oven for 20 minutes, or until golden on top.
Remove from the quiche from the oven. To allow the filling to set, cool the quiche for 10 minutes. Serve cold.
• A sheet of frozen shortcrust pastry can also be used.
• Substitute a mixture of 150 g grated mature cheddar and 25 g grated parmesan if västerbotten unavailable.
Photography by Alecia Wood.