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15 minutes

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Warm Niçoise salad

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Onion-and-leek quiche with pretzel base

Afternoon tea

Onion-and-leek quiche with pretzel base

30 minutes

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Onion-and-leek quiche with pretzel base

By Abigail Donnelly

Serves 10

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

for the base:

150 g pretzels, crushed
125 g butter, melted

for the filling:

3 T olive oil
100 g leeks, roughly chopped
4 garlic cloves, finely chopped (or 2 t Woolworths crushed garlic)
6 shallots, halved
1 white onion, cut into rings
6 free-range eggs
1/2 cup cream, plus 2 T
100 g Cheddar, grated
sea salt and freshly ground black pepper, to taste

Method

1. Preheat the oven to 180°C and grease a 21 cm quiche dish.
2. To make the base, combine the pretzels and butter and press into the dish.
3. To make the filling, heat the olive oil in a pan and fry the leeks and garlic over a medium heat until caramelised, 5–10 minutes. Do the same with the shallots and onion, frying them separately and ensuring they’re tender before starting the next one.
4. Arrange the leeks, shallots and onion on the base. Combine the eggs, cream, Cheddar and seasoning, pour over the onions and bake for 30 minutes, or until set.

Find more quiche recipes here.

Photograph: Jan Ras

Food assistant: Bianca Strydom