Shortcrust base -
- 150g gluten-free flour
- 70g cold butter, cubed
- Pepper, salt and dried herbs
- 1 egg, beaten
- 3 eggs beaten with 300ml cream/milk - I tend to use more cream than milk
- 1 black pudding chopped into 8 or 9 1-cm thick rounds
- 150g Cashel Blue Cheese
- 1 large eating apple, peeled and diced
- 2 small red onions, peeled, chopped in half, then cut into wedges
- 1 tsp. brown sugar
- Fresh herbs, e.g. rosemary
- Pepper and salt
- Parmesan - to garnish (optional)
- Make the pastry first by rubbing the butter into the flour, until the consistency is of fine breadcrumbs. Season and add in some dried herbs.
- Add in a little of the egg, bit by bit, and mix through to form a ball. It shouldn't be overly wet. There is a good chance some egg will be left over and it can go into the filling mixture.
- Cover the pastry in cling film and refrigerate for about 30 minutes. Preheat the oven to 200 degrees C/400 F/gas mark 6.
- Now, sweat the 2 small onions in a frying pan in about a tablespoon of butter on a medium to low heat, with a pinch of salt and the brown sugar.
- Add the diced apple after about 5 minutes and gently cook for a further 8 - 10 minutes or so.
- Meanwhile, grill your pudding rounds, turning once or twice to ensure even cooking on both sides.
- When the onions, apple and pudding rounds are cooked, leave aside, ready to be added to the pie dish later.
- Take out your pastry from the fridge, roll it into a round shape of about 27 to 28cm in diameter. With the help of your rolling pin, raise it up and place it into your pie dish, evening around the sides, and cutting off any excess.
- Blind bake the pie crust for 10 - 15 mins. Good oul Delia has a step-by-step guide if, like me, you would never think of buying baking beans. You can have a look here.
- Once, the pastry is ready, firstly add in the onion and apple mix to the bottom of the dish and then top with the grilled pudding rounds.
- Pour in the egg and dairy mix, with chopped herbs added, if using.
- Scatter crumbled Cashel Blue Cheese on top and among the pudding pieces. Grate a little fresh Parmesan on top, if using, and bake in the oven for 30 minutes.
- The quiche can be eaten hot, but is most delicious when left to chill to room temperature and/or stored and served straight from the fridge. Yum.