September in Heritage month in South Africa and the focus is all around where we come from and for me, this translates into the types of recipes I grew up with that make me remember my late mother. I wanted to make something using Cheddar and butter that immediately transported me back to my childhood and a recipe my mom would make, and cheese and onion quiche is one of those dishes. Nothing complicated, just the sweetness of butter-braised onions and the sharpness or mature Cheddar baked into a quiche, which was so very popular in the seventies.
My mom died when I was 18 so I couldn’t get her recipe nor could I find it in any of her recipe books she kept, but when I think of iconic South African cooks and heritage recipes I immediately turn to one of my many Ina Paarman cookbooks for inspiration. In her book ‘Cook with Ina Paarman’ which I have owned for as long as I can remember, she has a recipe for cheese & onion quiche and it’s exactly how I remember my mom’s version tasting. I’m not sure if she would have added cheese to her quiche pastry, but since you want to make this as cheesy as possible it is the right way to go. The pastry is, in fact, the same recipe Ina uses for her cheese straws, so whatever is left over from making the quiche (it makes a little more than the recipe requires) – bake up a few straws. I added finely chopped rosemary and thyme to give the pastry and the quiche a slight herbaceous note.
Kerrygold is an Irish butter and cheese producer that make the most delicious products using milk from cows that freely graze on all that lush green grass. It’s packed with creaminess and is of top quality like all their products which are produced in Ireland and imported to over 90 countries in the world. I am obsessed with aged Cheddar and there 24 months aged Cheddar is the one I go for. It’s also the one I used in this recipe because the cheese is such a central flavour component of this quiche, you don’t want to skimp and use anything but the best. Kerrygold products do not contain any artificial additives and only use natural ingredients “Because Taste is Everything”
I wish my mom was still around so she could see what I do now, I know she would be very proud.
Please let me know in the comments below what recipe reminds me of YOUR heritage?
Recipe – makes one 25cm quiche (slightly adapted from Ina Paarman)
- 250g flour
- pinch of cayenne
- 1 tsp salt
- 2 tsp chopped herbs (rosemary & thyme) – optional
- 1 tsp Dijon mustard
- 150gm Kerrygold butter
- 1 cup (100g) grated Kerrygold 24 month mature Cheddar
- 1 egg yolk
- ¼ cup cold water
Cheese & onion quiche filling
- 2 large brown onions chopped
- 1 Tbsp olive oil
- 2 Tbsp Kerrygold butter
- 1 – 2 cloves garlic, crushed
- 2 large free-range eggs
- ½ cup crème fraiche
- ½ cup milk
- ¼ tsp cayenne pepper
- 1tsp Dijon mustard
- 1/2 tsp salt
- ¼ tsp ground white or black pepper
- 1 cup grated 24 months mature Kerrygold Cheddar
Preheat the oven to 180C / 350 F.
You can make this by hand using a pastry cutter or in a food processor.
Sift the flour and add this to the bowl of the food processor with the salt and cayenne and give it a 3-second mix.
Add the rest of the ingredients except the water and process briefly until just blended. Add the cold water while the motor is running and until the mixture just comes together into a dough. Tip this onto a well-floured surface and knead briefly to form a ball of dough.
Roll this out to about 3mm thick and line the base of a 25cm quiche tin (this will be a little over half the dough). Allow some of the dough to hang over the sides and then trim. It will shrink back during baking. Prick the surface area of the pastry with a fork.
Blind bake the pastry case by scrunching up a piece of baking paper then placing this on top of the pastry. The scrunching makes it easier to reach into the corners. Fill the case with any dried bean, rice or pasta (or pastry beans if you have these) and then bake for 10 minutes. Remove from the oven and remove the paper and filling. Return the pan to the oven and bake for a further 5 – 8 minutes until it has crisped up and starts turning a golden brown.
While the pastry is baking blind, make your filling for the quiche.
Heat the butter and olive in a non-stick frying pan and once it starts bubbling add the onion and sauté them for about 10 minutes over a low heat and until the onions are soft but not brown. Do not caramelize them. Add the garlic and set aside
In a bowl whisk the eggs with the crème Fraiche, milk and spices.
When the pastry comes out the oven, sprinkle ¾ of the cheese across the base then spread the onion mix on top of that. Gently our over the egg mixture and finally sprinkle the remaining cheese over the quiche. Bake for 35 minutes until golden brown and firm.
*This post is proudly sponsored by Kerrygold
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