Anyway, on with the recipe. I have dispensed with the pastry making instructions, because as you all know, pastry and me don’t get along, but by all means make your own if you’re that way inclined.
I also made a few other changes, I thought two eggs was a bit on the stingey side, so I used four. I also chucked in a few chives for good measure. The recipe also called for the pastry to be cooked before adding the eggs, but whenever I make quiche I just bung everything in the pie, and stick it in the oven, so that’s what I did here. The oven temp also seemed a bit low at 320F, so I upped it to 375F, the edges of the crust did get a bit well done, but what the hell, it still tasted great. Hubby said he’d let me make this again. He’s just too kind. :-)
Cheese Board and Onion Tart
1 Pillsbury dough pie crust
2 onions, sliced into rings
1 tablespoon olive oil
1 cup heavy cream
3 ounces each, Stilton, Brie, Sharp Cheddar
Black pepper, to taste
1 tablespoon chives, chopped
- Roll out crust and place in a pie dish, trim any excess pastry from edges.
- Pre-heat oven to 375F
- Heat oil in a large skillet over a medium heat, add onions and cook until golden, approx. 10 minutes.
- In a large bowl beat eggs and cream, season with black pepper, and stir in the chives.
- Chop the soft cheeses into small pieces, and shred the cheddar.
- Scatter the cheeses in the pastry case, top with the onions, and pour in the egg mix. Bake for 35 – 40 minutes until set and golden brown.
Allow to cool for 10 minutes before serving.