This tasty Cheddar and Caramelised Onion quiche is a delicious summer bake. It’s perfect for creating all summer long and serving at picnics, afternoon teas or even a mid-week “picky tea”. If serving along, enjoy alongside a crisp salad and a generous helping of coleslaw.

Pick up a jar of Mrs Darlington’s Caramelised Onion Chutney and a block of Black Bomber Cheddar from our Farm Shop.

Top tip: Instead of making one large quiche, use a 12-hole muffin tin to create mini quiches which are perfect for lunchboxes and eating on the go.

Ready in: 1 hour, plus chilling time

Serves: 8 – 10

Ingredients:

200ml double cream
100ml whole milk
4 large eggs
100g Cheddar, we recommend using Snowdonia Black Bomber
100g Mrs Darlington’s Caramelised Onion Chutney
1 tbsp Dijon mustard

For the pastry
250g plain flour, plus extra for dusting
½ tsp salt
125g cold unsalted butter, cubed
1 large egg
2-3 tbsp ice-cold water

Method:

1. Heat the oven to 180C. Start by making the pastry. Place the flour, butter and salt in a food processor and pulse to a breadcrumb consistency. In a separate bowl, beat the egg with 2tbsp water. Add the beaten egg to the flour mixture and mix briefly to bring the pastry together. Add the remaining water if you need to.

2. Turn the pastry out onto a floured surface and bring together. Roll the pastry out to a disk and line a 30cm tart tin, allowing a little pastry to overhang the edges. Chill for 30 minutes.

3. Prick the pastry base with a fork and line with baking paper. Fill with baking beans and blind bake for 20 minutes. Remove the baking beans and paper then cook for a further 8-10 minutes until golden brown. Set aside and use a knife to remove any excess pastry. Turn the oven down to 150C.

4. Next, make the filling. Whisk the cream, milk and eggs together in a large mixing bowl. Add the grated cheese, caramelised onions and mustard along with a pinch of salt, then stir well. Pour the filling into the pastry case then bake in the oven for 45 minutes, or until set with a slight wobble in the centre. Once cooked, allow to cool before cutting and serving.

Top tip: Pour your filling into the pastry case when it is still hot, which prevent the base from turning soggy.