4 11 or 12 cm tart tins preferably non stick or loose bottomed
Food processor or can make pastry by hand
Ingredients
80gwholemeal flour
40gbutter, cut into cubes
2-3 tbsp cold water
1small onion, or ½ a large onion
1teaspoonolive oil
40gmature cheddar, grated
2medium eggs
120mlwhole milk
salt and pepper, to taste
grating of nutmeg
Instructions
Blitz the flour, a pinch of salt and the butter in a food processor until the mixture looks like breadcrumbs. Add just enough water to bring the mix together into a dough. Chill in the fridge for 20 minutes.
Meanwhile, finely chop the onion. Heat a frying pan over a medium heat, add the olive oil and fry the onion for 10 minutes until soft and starting to brown.
Preheat the oven to 180 degrees (160 fan).
Divide the dough into 4 pieces. Shape each into a round and roll out thinly to fit your tart tins. Line the tins with the pastry and prick the base of each with a fork. Place the tins on a tray and bake for 10 minutes.
Whilst the pastry is baking, beat the eggs in a bowl. Remove the pastry cases from the oven after 10 minutes and brush the base of each with a little of the beaten egg. Bake for a further 5 minutes.
Add the milk, seasoning and nutmeg to the beaten eggs and mix well. Place a quarter of the onion into each tart case and carefully pour over the egg/milk mixture. Top each with a quarter of the grated cheese. Return to the oven and bake for 20-25 minutes until puffed and golden. They will sink back down as they cool.
If you want to make the pastry by hand, rub the butter into the flour with your fingertips until it looks like breadcrumbs. Then gradually add the water, mixing with a fork. Finally, bring the dough together with your hands.
You can also add extra veggies to these mini cheese and onion quiches. Fry vegetables such as courgettes, mushrooms or pepper with the onion.
You can also add fried cubes of bacon or cooked salmon.