I can’t get enough of picnic weather! As soon as I see the sun shining I just want to feel grass under my feet.
My picnic basket is one of my most treasured possessions. I fell in love with it the first Christmas Dan and I were together, he was still working as the night team manager for a high street retailer, and it was a little outside out pre-Christmas impulse purchase budget. At that time we were a little like ships passing in the night, I would finish work at 5 and he would start at 6. He surprised me with the basket one evening after work, it was the last one in the store and they weren’t getting any more stock in, and he knew how much I wanted it.
We’ve used it every summer since.
The weather today is far from picnic worthy, I got soaked through just trying to go for a quick bike ride this afternoon, this quiche would be just as delicious as part of a living room picnic, something I’m getting surprisingly good at thanks to the last few rainy British summers.
Caramalised Onion and Cheddar Quiche
From BBC Goodfood
Half a pack of shortcrust pastry
1 tbsp of butter
5 small or 2 large onions sliced
1 tbsp caster sugar
284ml double cream
140g cheddar cheese grated
Preheat the oven to 180C
Line your tin with pastry and put in the freezer for 20 minutes to chill (the original recipe calls for a shallow 25cm tin, which I didn’t have, so I used a deep 20cm one and it worked just as well, it just took the full 25 minutes to bake).
When chilled, prick the base of your pastry, then line your with baking parchment and fill with baking beads or rice.
Blind bake the pastry crust for 20 minutes, then remove the beans and paper and bake for a further 5-10 minutes until golden brown.
Whilst you are preparing the pastry case, melt the butter over a medium heat then add the onions.
Fry, stirring occasionally for 15 minutes then add the caster sugar, fry for a further 5 minutes until golden and sticky.
In a bowl beat the eggs, slowly beat the cream into the eggs, then mix in ¾ of the cheese and onions.
Pour the filling into the case, then sprinkle with the remaining cheese.
Bake in the middle of the oven for 20-25 minutes until set and the cheese on top is browned and bubbling.
Can be served hot or cold.