Balsamic Caramelised Leek and Onion Quiche

Summer is here and that means quiche season in my house! This is a very straightforward caramelised onion  and leek quiche. A trick a friend once showed me for pastry is to line the bottom with polenta (cornmeal), as this really improves the crust. It's not critical, however, so if you want to omit it that's fine. This is lovely hot or cold, though I generally prefer quiche when it has been cooled.

Ingredients:

For the pastry:
225g flour
115g butter
cold water
1-2 tbsp polenta (optional)

For the filling:
1 red onion, sliced
1 white onion, sliced
3 leeks, sliced
3 tbsp balsamic vinegar
300ml single cream
2 eggs
cheese, to taste

Instructions:

Preheat oven to 180 degrees C/350 degree F/Gas Mark 4
Grease a large quiche dish

To make the pastry:

1. Rub flour and butter together until the mixture resembles breadcrumbs. Add enough water for the dough to stick together. Place in the fridge for at least 20 minutes.

2. Grease the quiche tin, sprinkle polenta on top (if using) and shake the dish to coat evenly.

3. Roll out the pastry and line the quiche tin with it. Bake blind for 15-20 minutes.

For the filling:

4. Meanwhile, fry onions and leek on a low heat for 20 minutes until beginning to soften. Add the balsamic vinegar and continue to fry for another 20 minutes until caramelized.

5. Beat eggs together with the cream in a measuring jug. Add salt to taste.

6. Remove the pastry base from the oven and spread the onion and leek mixture on top. Add the eggs and cream, and sprinkle cheese on top to your tastes.

6. Bake in oven for a further 25-30 minutes until the base is cooked through and the egg mixture is set. Serve hot or cold.