Name: Blue cheese, onion and jam quiche
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: makes 1 medium quiche serving
Cuisine: Bake
Ingredients: 6 phyllo pastry; 50 g butter melted; 15 ml fresh chillies 573; 10 ml butter; 4 red onion halved, thinly sliced; 1 fresh chillies chopped; 60 ml jam blueberry; salt and freshly ground black pepper; 50 g blue cheese; 3 eggs; 250 ml milk; salt and freshly ground black pepper; fresh parsley chopped; sea salt flakes

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Ingredients (14)

BASE

6	phyllo pastry
50 g	butter — melted

FILLING

15 ml	fresh chillies — 573
10 ml	butter
4	red onion — halved, thinly sliced
1	fresh chillies — chopped
60 ml	jam — blueberry
	salt and freshly ground black pepper
50 g	blue cheese

CUSTARD

3	eggs
250 ml	milk
	salt and freshly ground black pepper
	fresh parsley — chopped
	sea salt — flakes

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Method:

Preheat the
oven to 180°C.Grease a 20cm cake tin with butter.

1. Base: Brush the phyllo pastry sheets
with the melted butter and line the bottom and sides of the cake tin with the
paste.

2. Filling: Heat the oil and butter in
a large pan and fry the onions and chilli over medium heat. Add 30ml (2T) of the
jam, season with salt and pepper and slowly caramelise the onions until golden brown
and soft. Set aside to cool

3. Spread the
onions over the base. Crumble the cheese and sprinkle over the onions.

4. Custard: Whisk
the eggs and milk together, season with salt and pepper and add the parsley. Pour
over the filling.

5. Bake for 20 minutes, remove from the
oven and dot the remaining jam all over the quiche. Cover with foil and bake for
another 25-30 minutes or until set. Sprinkle sea salt flakes over just before serving.