Onion, Apple and Stilton Quiche

Serves 8

This is a Guest Recipe by Mary Berry, who makes her dishes look so easy and taste so wonderful. This recipe also features in her latest publication - Cook Now, Eat Later.

Frankly, this has to be possibly the best Quiche we have ever eaten!!!

The Pastry can be made a day ahead and lined in tins.  You can also fill the pastry linings with the apple, onion and stilton in advance but the cream mixture should be added immediately prior to cooking.   The tartlets can also be pre-cooked and then re-heated.

The cooked tarts also freeze well and can be wrapped and frozen for up to three months - allow four hours to thaw at room temperature.

Ingredients

Herb and cheese pastry:

175g / 6oz plain flour (I used Chickpea flour)

½ teaspoon salt

1 teaspoon mustard powder

75g / 3oz butter, cut into small pieces

1 teaspoon chopped fresh sage

50g / 20z Parmesan or Parmesan-style hard cheese, freshly grated

1 large egg, beaten

1-2 tablespoons cold water

For the filling:

1 tablespoon olive oil

2 large Spanish onions, peeled and thinly sliced

100g / 4oz cooking apple, peeled and coarsely grated

½ teaspoon sugar

100g / 4oz Stilton cheese, grated

3 large eggs

275ml / ⅓ pint double cream (or 300 ml carton)- I always use Elmlea vegan cream - it is delicious and you would never know the difference!)

Salt and freshly ground black pepper

1 teaspoon coarsely chopped fresh sage

AND THIS IS WHAT YOU DO....

1. First make pastry.   Measure flour, salt, mustard, butter and sage into food processor or a bowl and process or rub until mixture resembles bread crumbs.
   
   
2. Add Parmesan and beaten egg and mix again for just as long it takes for the ingredients to come together.   You may need to add a tablespoon or two of water if the mixture is too dry.
   
   
3. Chill for 30 minutes, wrapped in clingfilm.
   
   
4. For the filling.   Heat oil in a pan and cook onion over a high heat for a few minutes.
   
   
5. Cover and cook over a low heat until soft, about 10 - 15 minutes.
   
   
6. Return to a high heat, add apple and fry for a further five minutes, stirring all the time.
   
   
7. Add sugar and cook for a few minutes wihtout lid to evaporate any liquid from the onion.   Cool.
   
   
8. Roll pastry thinly on a lightly floured work surface.
   
   
9. Sprinkle some flour into a 28 cm diameter open flan dish and then roll out the pastry and up the sides, tucking in neatly.
   
   
10. Chill if time allows.
    
    
11. Preheat the oven to 220C / Fan 200C / Gas 7.
    
    
12. Spoon the cold onion and apple into the flan dish and top with Stilton.
    
    
13. Beat eggs and add cream and seasoning.
    
    
14. Carefully pour egg and cream mixture into the flan case then sprinkle evenly with sage.
    
    
15. Bake in oven for about 20 minutes until the Quiche is set and golden.
    
    
16. Serve with new or baked potatoes and a lightly dressed green salad.