Cheese and Spring Onion Quiche

Cheese and Onion Quiche Recipe using Spring Onions (scallions or green onions) 

Quicker to cook than regular onions, add quiche to your next picnic food list!

This post may contain affiliate links. As an Amazon Associate, I earn a small commission from qualifying purchases at no extra cost to you.

Using ready-made pastry makes it so much quicker to make.

I will point out that here in the UK both the well-known brands and the store's own brands of ready-rolled pastry will not be enough.

Instead, you need to use the block of pastry that, unfortunately, you have to roll yourself which, in my opinion, is a pain but hey ho! 😐

Equipment

• large rolling pin

• 23cm loose-bottomed tart tin (9-inch)

• large measuring jug - make the mixture easier to pour

• wire baking rack

• baking beans

Ingredients

• 500g pack of ready-made shortcrust pastry

• unsalted butter for frying

• 2 bunches of spring onions (scallions) - trimmed, cleaned and finely chopped

• 4 eggs

• 75ml whole milk

• a big pinch of salt

• 160g extra matured cheddar cheese - grated

• a few freshly snipped chives

But first, how to prepare spring onions (scallions)

First, using a sharp knife remove the roots at the very end, and trim the ragged ends at the top (the green part). You might also want to remove the very first layer of the spring onion if it looks tough.

Then, wash the spring onions under cold running water taking care to remove any dirt and grit from each of the tube parts at the ends of the onion.

You can now slice the white part into thin rounds, and then use a sharp knife (although kitchen scissors are good for this) to slice the green part.

How to make cheese and spring onion quiche

Roll the pastry and leave to rest just for a few minutes.

Now line a 9-inch (23cm) tart tin with the pastry trimming to leave a little overhanging for shrinkage.

Scrunch up some greaseproof paper then lay over the pastry before filling with baking beans. 

If you don't have baking beans be sure to prick the bottom of the pastry with a fork otherwise it will rise when cooking!

Bake blind for 10 minutes then remove the paper and beans, and then bake for another 5 minutes.

Despite my using baking beans, I found my pastry had still started to rise. What's that all about?! 😟

Anyway, I used a fork to prick holes in the pastry - sorted.

Heat a knob of butter in a frying pan and cook the spring onions whilst stirring now and then for about 8 minutes or until really soft. Leave to cool completely before continuing.

Beat together the eggs and milk in a large jug, then stir in the cooled onions and cheese, and season with salt. 

Don't leave the salt out or your quiche will taste bland. 😉

Pour a little of the mixture onto the cooled spring onions and pour into the tart tin, this, as I've read, will stop the onions from floating to the top. I dunno, but I do it anyway!

Now add the rest of the mixture into the pastry case and then top with the reserved cheese.

Bake for 25-30 minutes or until just set and lightly golden on top. Leave it to cool a bit before transferring it to a wire rack to cool until warm.

Serve with salad for lunch or add cooked, buttered new potatoes as a main dish.

Leftovers

You can keep any leftover quiche covered in a fridge for 2 days. Serve at room temperature or reheat in a microwave.

You might also like this Cheese and Tomato Quiche recipe.

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

cheese and spring onion quiche, spring onion quiche, cheese and green onion scallion quiche, quiche without cream,

main, lunch, picnic

International

Yield: 6

Author: Jan Bennett

Cheese and Spring Onion Quiche

Serve warm with a nice salad for lunch - you can add boiled new potatoes for an easy main meal.

Prep time: 20 MinCook time: 30 MinTotal time: 50 Min

Ingredients

• 500g block of ready-made shortcrust pastry
• unsalted butter for frying
• 2 bunches of spring onions (scallions) - trimmed, cleaned and finely chopped
• 4 eggs - free range of course
• 150ml whole milk
• big pinch of salt
• 160g extra matured cheddar cheese - grated
• a few freshly snipped chives

Instructions

Prepare the quiche

1. Roll the pastry and leave to rest just for a few minutes.
2. Now line a 9-inch (23cm) tart tin with the pastry trimming to leave a little overhanging for shrinkage.
3. Scrunch up some greaseproof paper then lay over the pastry before filling with baking beans. If you don't have baking beans be sure to prick the bottom of the pastry with a fork to stop it rising.
4. Bake blind for 10 minutes then remove the paper and beans, and bake for another 5 minutes. Trim the pastry flush with the edge of the tin with a small serrated knife and leave to cool.
5. Heat a knob of butter in a frying pan and cook the spring onions whilst stirring now and then for about 8 minutes or until really soft. Leave to cool completely before continuing.

Preheat your oven to 180°C/Fan 160°C or Gas 4

1. Take a small handful of the cheese and set aside. Beat together the eggs and milk in a large jug, then stir in the cooled onions and cheese, and season with salt. Don't leave the salt out or your quiche will taste bland.
2. Pour a little of the mixture onto the cooled spring onions and pour into the tart tin, this, as I've read, will stop the onions from floating to the top. I dunno, but I do it anyway!
3. Brush the edge of the pastry around the rim of the tin with a little milk.
4. Now add the rest of the mixture into the pastry case and then top with the reserved cheese. Bake for 25-30 minutes or until just set and lightly golden on top.
5. Leave it to cool a bit before transferring it to a wire rack to cool until warm. Sprinkle with the snipped chives (for fanciness) and serve with a nice salad.

https://www.aglugofoil.com/2023/08/cheese-and-spring-onion-quiche.html

Did you make this recipe?

@aglugofoil #aglugofoil