Ingredients :
Pastry:
- 175g plain flour
- Pinch of salt
- 40g butter
- 40g white vegetable fat
Filling:
- 500g red onions, peeled
- 1 tbsp lemon juice
- 4 tbsp Filippo Berio Mild & Light Olive Oil
- 2 tsp fresh rosemary spikes, chopped
- 75g black olives, pitted and roughly chopped
- 3 medium eggs
- 284ml carton single cream
- 50g Gruyère cheese, grated
Instructions :
1. To make the pastry, put the flour and salt into a bowl, add the fats and rub in to make a fine crumb texture. Add 3 tbsp cold water and mix with a flat bladed knife until the mixture forms a dough. Gather up and knead lightly on a floured surface until smooth.
2. Roll out, keeping a nice round shape, to line a 23cm diameter metal quiche tin, pricking the base with a fork. Place in the refrigerator for 30 minutes.
3. Meanwhile, slice the onions into thin wedges, then place into a large bowl. Add the lemon juice and toss together. Heat the oven to 200°C/400°F/Gas Mark 6. Heat the olive oil in a large frying pan, add the onions and fry very gently for 15 minutes or until softened. Stir in the rosemary and allow to cool.
4. Line the pastry case with greaseproof paper and fill with baking beans, then bake for 10 minutes until beginning to colour around the edge. Remove the paper and beans and bake for a further 5 minutes. Remove from the oven and reduce the temperature to 180°C/350°F/Gas Mark 4.
5. Place half of the onions into the flan case and spread evenly then scatter over half of the olives and half of the cheese.
6. Beat the eggs with the cream, and season with salt and pepper. Pour three quarters over the onions then top with the rest of the onions, remaining egg mixture, olives and Gruyère cheese. Bake for about 20 minutes, or until lightly golden.
