Guinness® Cheddar, Potato and Onion Quiche
TAP FOR METHOD
This quiche is a delicious homage to the Irish heritage of Guinness®. Rich, comforting and nourishing with the magnificently malty taste of Guinness® Cheddar.
Preheat the oven to gas mark 4 /180°C/350º
First things first, make the short crust pastry. Put the flour and butter into a mixing bowl and lightly rub them together until the mixture looks like breadcrumbs. Stir in the cold water a little at a time and mix until combined. Once the dough has come together, turn out onto a freshly floured, clean work surface and knead until it forms a ball. Wrap in cling film and allow to rest in the fridge for at least 30 minutes.
Grease a 23cm round pie dish, and dust lightly with flour. Remove the dough from the fridge and roll out into a circle on a floured work surface, to about 5mm thick. Transfer the rolled-out pastry to the pie tin and gently press it into all the sides. Roughly trim off most of the excess but a little all round the edge of the dish to allow for some shrinking. Rest in the fridge for a further10–15 minutes.
Using a fork, prick the base of the pastry and line with greaseproof paper weighted down with some baking beans. Place in the oven for 15-20 minutes until lightly golden. Remove from the oven and place on a wire rack to cool, trimming off any excess pastry.
Meanwhile, place a large frying pan over a high heat, add a generous splash of olive oil and fry the potatoes and onion for 20–25 minutes until soft.
Once tender and cooled slightly, mix the potato and onions with the grated Guinness Cheddar and finely chopped thyme together in the partially baked pastry case.
In a separate bowl, beat together the double cream and eggs, season with, sea salt and freshly ground black pepper.
Pour this over the cheesy potato and onion mixture in the pastry case. Place the tart in a pre-heated oven to for 20-25 minutes, or until golden on top and set. Leave to cool on a wire rack for 15 minutes.
We like to serve this slightly warm with a lightly dressed salad and a pint of plain of course!
100 g roughly grated Guinness® Cheddar
350 g waxy potatoes peeled and thinly sliced
2 large red onions thinly sliced
A large sprig of thyme finely chopped
3 large free range eggs
200 ml double cream
200 g plain flour
100 g organic unsalted butter cubed
2 tbsps cold water
Sea salt and freshly ground black pepper