Oh we do love a quiche here at Alright Treacle HQ, particularly on a warm summers day in the garden. Unfortunately, warm summer days have been in short supply in Edinburgh, nevertheless, this rich and creamy red onion and kale offering is perfect for any relaxed dining occasion (and it makes lovely left-overs!). We served ours with steamed artichokes, salad and cold glass of rose, oo er!
For the pastry: 300g plain flour - 150g salted butter - 1 egg - 2 tbsp poppy seeds
For the filling: 4 large red onions - 1 garlic clove -100g kale - 6 eggs - 1/2 tsp nutmeg - 200ml semi-skimmed milk - 200g light mayonnaise - 150g reduced fat cheddar cheese
Firstly, make the pastry by pulsing the butter, flour and poppy seeds together in a food processor. Mix the egg with a splash of water, then add to the processor, still pulsing so as to not over-work the mix. Roll out the pastry and line the tin (or just use your fingers to push in to the tin like us!) then leave in the fridge to chill for 30 minutes or so.
While the pastry chills, sweat off the onions (finely sliced) with the crushed garlic a in a knob of butter, and season with salt and pepper. Once golden brown and soft, add the kale until wilted and then take off the heat.
Mix the eggs, milk, nutmeg and mayonnaise together in a bowl, then add the cooked vegetables, and 100g of the grated cheddar.
Bake the pastry in the oven at 200c for 10 minutes, then pour in the egg mix and sprinkle the remaining cheese of the top with another crack of pepper and pinch of salt. Cook until golden brown - this took roughly an hour in our pre-historic oven, if yours is fan assisted it should take half the time!
Serves 8 - 10