- Put the flour and salt into a mixing bowl. Add the cold butter to the flour and rub the butter into the flour until it resembles breadcrumbs and mix in a pinch of salt.
- Pour the water slowly into the mix as it turns until it just forms a dough. Do not overwork it.
- Wrap in cling film and leave in the fridge for a few hours.
- Reheat the oven to 180°C (fan 160°C, gas mark 4). Roll out the pastry on a cold floured surface as thin as a pound coin and lay into a 24cm diameter fluted quiche mould of depth 3cm. Ease gently into the edges to fill the case. Trim any excess pastry away from the top using a pair of scissors.
- Place a layer of greaseproof paper into the case on top of the pastry and dump in some baking beans (or rice, lentils or dried chickpeas) to hold the pastry down whilst cooking. Place in the fridge to rest for half an hour.
- Bake in the oven for 15 minutes, then remove the beans and paper and continue baking for another 5 minutes. Take the case out of the oven and turn down the temperature to 160°C.
- Peel and slice the onion and fry in a medium hot pan with oil for a few minutes until the onions are soft. Chop the parsley as fine as possible.
- Grate the hard cheeses using the grating disc of the food processor and slice the goats cheese by hand. Mix the eggs and double cream together and season with a pinch of salt and pepper. (You don’t need to add air, just combine equally.)
- Sprinkle the cooked onion, parsley and cheese into the tart case and pour over the egg mixture until it almost reaches the top of the pastry. It is often better to do this whilst it’s in the oven so that you don’t have to transfer it when full.
- Bake in the oven for approximately 30 minutes until the quiche is golden on top and cooked through with a slight wobble.
- Leave to cool a little on a wire rack. Serve the warm quiche with a mixed salad.
Recipe from Kenwood's Disaster Chef 2014.
There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.
Serve with a light salad or some homemade wedges for a tasty lunch or light dinner
250g plain flour 110g cold salted butter, cubed a pinch of salt 4-6 tbsp of water a glug of olive oil 1 red onion 6 large eggs 500ml of double cream 75g Gruyere cheese 75g Cheddar cheese 75g wedge of goats cheese 75g Red Leicester Bunch of fresh parsley Salt and pepper to season
Time: 20 minutes Serves: 8 Nutrition: n/a