With sweet caramelised onions in the marmalade, and the contrasting taste of tangy feta cheese, this quiche is both a delight to make and eat.

Baked in a loose bottom tart tin, this recipe makes one deep filled quiche and serves 2-3. You can easily double the recipe for a larger deep quiche.

It is delicious as warm but can also make a great lunchbox alternative to sandwiches. Once cooled, wrap in cling film and store in the fridge. It will also freeze successfully for up to one month; remove from the metal tart tin and wrap in cling film and then foil.

*Recipe courtesy of feastingisfun.com

1 hr 10 mins, plus cooling time
Medium
2-3 Servings

Light Bites Mustard-free Celery-free Alcohol-free Vegetarian

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Ingredients

1/3 pack All Butter Shortcrust Pastry
50g/2oz Feta Cheese
2-3 tbsp Red Onion Marmalade Buy
4 Large Free Range Eggs
2tbsp/30ml Whole Milk
1/4 tsp Sea Salt
1/4 tsp Freshly Ground Black Pepper
1 tsp Chopped Fresh Chives

Method

Preheat the oven to 200C/180C Fan/Gas Mark 6.
Prepare the pastry and blind bake according to instructions.
Reduce the oven temperature to 180C/160C Fan/Gas Mark 4.
Spoon 2-3 tablespoons of Hawkshead Relish Red Onion Marmalade into the bottom of the pastry tart shell and crumble the Feta Cheese on top.
Crack the eggs into a jug, add the milk and seasoning then whisk to combine.
Carefully pour the egg mixutre into the tart shell taking care not to over fill it.
Place the quiche into the centre of the preheated oven and bake for 35-40 minutes until the egg is set in the middle. (it should be firm not wobbly).
Leave to cool slightly before serving.

Method Ingredients