By Ina Paarman
You will need:
Cheese pastry
2 cups (240 g) flour
1½ t of salt
Ina Paarman’s chilli and garlic seasoning
½ t (2,5 ml) mustard powder
125 g butter
1 cup (250 ml) cheddar cheese, grated
1 egg yolk
± ¼ cup (60 ml) cold water, add a little
more until a pliable dough is obtained.
Quiche filling
2 onions, finely sliced into half rings
½ t (2,5 ml) Ina Paarman's Green Onion
Seasoning
1 T (15 ml) olive or canola oil
1 T (15 ml) butter
2 extra large eggs
½ cup (125 ml) fresh cream
1 x 200 ml Ina Paarman's Ready to Serve
Cheese Sauce
Ina Paarman's Chilli & Garlic Seasoning
1 cup (250 ml) strong cheddar cheese,
grated
Method
Cheese pastry
Sift the dry ingredients together twice. Cut in the butter with a pastry cutter, sharp knife or
food processor. Add the cheese. Mix the egg yolk and cold water and use to mix the pastry to
a firm but pliable dough. Knead dough lightly, flatten into a disk, cover with clingfilm and
stand at room temperature or chill in the refrigerator for 30 minutes if very hot outside.
Roll out a little thicker than a R5 coin. Line a 25 cm loose bottom pan or fluted flan dish.
The extra pastry can be made into cheese straws.
We will need some bits of leftover cooked pastry for the top of the quiche.
Refrigerate unbaked pastry lined pan for at least 20 minutes. Adjust the oven rack to the middle position and preheat the oven to 200°C. Bake blind for about 10 minutes until strawcoloured and crisp.