Ever since I saw Nancy Birtwhistle at the BBC Good Food Show I’ve wanted to try out her recipe for a Sage & Onion Tart. As luck would have it, Christmas left me with some onions that needed using up. It also left me with leeks and brie, so I decided to add those in too because yum! This is a great recipe because it’s easy to make, it’s low cost, a vegetarian friendly dish, and it makes a delicious lunch or dinner. I ate it cold with salad and sweet potato fries, but you could also serve it hot, either way you’re going to enjoy a tasty meal!
I recently got sent this quiche tin from Boswells & Co, who are a large department store in Oxford. The tin is the 20cm Masterclass Crusty Bake Quiche Tin, which has holes all over it to allow moisture to escape and ultimately aid you in avoiding the dreaded soggy bottom! It’s also non stick and comes with a 20 year guarantee, so they must be pretty confident about it’s long lasting ability.
I started by making the pastry. I didn’t follow Nancy’s recipe as I have my own pastry recipe that always works for me. I rubbed butter into plain flour, then added an egg.
I combined the mixture until it came together into a dough. I wrapped it in cling film and chilled it in the fridge while I got on with preparing the filling.
I made less filling than Nancy too as the Masterclass tin is 20cm and Nancy’s recipe was for a 22cm tin. I cooked a mixture of leek and onion (use whatever you have, I had 2 onions and 1 leek) in a pan on a medium heat along with of butter, allspice and salt. Once the onions and leeks were soft I took them off the heat to cool slightly.
In a bowl I whisked up eggs, parmesan and single cream.
In a food processor I whizzed up the cooked onions and leeks along with single cream.
I added the onion mixture to the egg mixture, and then added freshly chopped sage leaves.
I set the filling aside while I rolled out the pastry between two sheets of cling film. This stops your pastry from drying out, and saves on cleaning up all that flour from the work surface!
I lined the tin and trimmed the edges.
I baked the pastry case for 10 minutes with baking beans. Nancy had a great tip about screwing the baking paper into a ball then flattening it out first, as it’s easier to line the tin with it once it’s been wrinkled.
I removed the baking paper and beans and baked the pastry case again for 7 minutes at the same temperature.
I filled the pastry case with the filling, then arranged slices of brie on top and sprinkled with some more fresh sage. I baked this for 35 minutes until golden brown.
The quiche came out of the tin extremely easily, and the pastry had a lovely golden colour.
The quiche was very tasty, with a milder onion flavour than I expected, but I was pleasantly surprised. The melted brie on top was my favourite bit, and the crisp pastry came a close second! This is a very economical recipe due to the cheap ingredients used, and this quiche would feed 4 people. If you’re not a brie fan you could top it with cheddar, or some parmesan.
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Brie, Leek & Onion Quiche
Delicious savoury quiche
For the pastry
- 85 g Butter
- 175 g Plain flour
- 1 Egg large
For the filling
- 525 g Leeks and/or onions
- 2 tbsp Butter
- 1/4 tsp Allspice
- A pinch Salt
- 3 Eggs large
- 1 tbsp Parmesan check if vegetarian
- 195 ml Single cream
- 1 tbsp Fresh sage
- 6 slices Brie
For the pastry, rub the butter into the flour, then the egg. Combine the mixture until it comes together into a dough. Wrap it in cling film and chill it in the fridge
For the filling, cook the leeks and onion in a pan on a medium heat along with the butter, allspice and salt. Once the onions and leeks are soft, take them off the heat to cool slightly
In a bowl whisk up the eggs, the parmesan and 95ml of the single cream
In a food processor whizz up the cooked onions and leeks along with 100ml of the single cream
Add the onion mixture to the egg mixture, and then add the sage leaves. Set the filling aside
Pre-heat your oven to 200C/400F/Gas Mark 6
Roll out the pastry between two sheets of cling film. Line a 20cm loose bottomed pie tin and trim the edges
Line the pastry with baking paper and add baking beans. Blind bake the pastry case for 10 minutes. Remove the baking paper and beans and bake the pastry case again for 7 minutes at the same temperature
Remove the pastry from the oven and reduce the temperature to 160C Fan/180C/350F/Gas Mark 4
Fill the pastry case with the filling, arrange slices of the brie on top and sprinkle with some more fresh sage. Bake for 35 minutes until golden brown