Shallot, Cheddar and Thyme Quiche

This comforting quiche is sweet with softened shallots and tangy with mature cheddar. As we move away from January and towards spring, the thyme puts me in mind of lighter, warmer days to come.

It’s lovely on its own with a crisp, green salad for a light meal or with buttered new potatoes for something more substantial.

Delicious warm or cold, it can be made ahead and is ideal if you are cooking a few dishes and want to impress visiting friends and family.

Method

Make the pastry (see Rich Shortcrust Pastry recipe and blind bake in a 23cm flan tin.

Chop the shallots and soften for a few minutes in the butter.

Mix together the eggs and create. Pass through a sieve into a large bowl. Add the cheese, thyme, shallots to the mix and season with salt and pepper.

Have the flan tin on a baking tray.

Use a slotted spoon to lift out the solid ingredients and spread them in the base of the pastry case. Pour in the cream and egg mixture to the level of the top of the pastry case.

Place in the oven and bake for 40 minutes until just set but before it becomes solid.

Remove from the oven and leave to rest for 15 minutes to let it settle. Serve warm or refrigerate once cooled if you are having for a late summer supper.

Ingredients

10g unsalted butter

3 eschalion shallots finely chopped

5 large eggs

500ml single cream

60g mature cheddar cheese grated

1 tblspn thyme leaves chopped

Salt and freshly ground black pepper