The taste of Autumn
Now that autumn is here, flavours become a little richer and dishes become hearty and filling. This is a fantastic time of year for foodies like us!
For this month’s recipe, we wanted to share a fun, easy recipe that the whole family can get involved with, that uses Lincolnshire produce so the kids can learn all about where their ingredients come from. Give a classic caramelised onion, bacon and Lincolnshire Poacher Cheese quiche a try…
Caramelised onion, bacon, and Lincolnshire Poacher Cheese Quiche
For the quiche, serves six to eight.
140g Lincolnshire Poacher Cheese, grated
200g bacon lardons
2 large onions, thinly sliced
300g double cream
3 large Scaman’s Eggs
Plain flour (for dusting)
Two to three pinches of nutmeg
To begin, preheat your oven to 200/180C fan.
On the hob, melt the butter in a large frying pan and add the onions. Cook for until they are soft and golden brown, then leave them to cool on a plate.
Sprinkle your worktop surface with flour and roll out your pastry until it’s large enough to your tart tin. You should have a little over hand over the top of the rim just in case the pastry shrinks in the oven. Gently prick the base of the pastry and leave it to chill in the fridge.
Once chilled, line the pastry with a baking parchment, add baking beans, and bake for 15 minutes.
Remove the parchment and beans and pop it back in the oven for around 10 minutes. The pastry should be cooked through but not golden in colour – check for soggy bottoms!
Go back to the hob and fry your bacon, removing any excess fat with a paper kitchen towel once they’re cooked through.
In a large bowl, beat the cream, milk and eggs together, adding the nutmeg. Then stir in the bacon and half of the cheese.
Reduce the oven temperature to 190C/170C fan ready to cook the quiche.
Evenly place the caramelised onion in the bottom of the pastry case, then spoon in the egg and bacon mixture. Scatter the remaining cheese on top then place in the oven for around 25 minutes, until the pastry is golden, and the filling just set with a slight wobble.
Leave the quiche to cook for a few minutes before removing from the tin. Serve with a seasonal salad and tasty Lincolnshire potatoes.
Grow your own cress
When you’re tucking into your quiche, how about adding a little cress from your very own cress egg head? They’re so easy to grow and it’s a great way to re-use your eggshells!
You will need:
Cotton wool balls
Paint or pens – however you’d like to decorate your eggs!
Very carefully chop the top-third of the egg, removing it so you are left with the bottom two-thirds of the shell. Empty the shells (remember, you can store the eggs and use them again!) and wash them. When they’re dry, get creative and start decorating!
Next, you will need one cotton wool ball per eggshell. Dip the cotton wool into water, squeezing out any excess. Place the wool into the shell and sprinkle a few cress seeds, around 1tsp. The eggshells can now be placed in an egg cup on a windowsill – somewhere that is dry and get a lot of light. After a couple of days, you should see your cress growing!