Cheese and Onion Quiche

I'm realizing more now how versatile quiche can be. Yeah, I know what you may be thinking, this quiche is just a simple cheese and onion quiche. True, but I'm still kinda new at the quiche thing. It's so easy to make and knowing egg can go with just about anything....well, I see into the future....many different quiches are to be created!

Another reason quiche is so great and versatile is that it can be eaten warm or cold! And as I mentioned in the post for my last quiche creation, it can be eaten for breakfast, lunch or dinner!

1 sheet of ready made shortcrust pastry

3 large eggs
2 cups strong cheddar
1 1/2 onion (chopped)
2 tbps olive oil
1 cup soy cream (for a healthier choice use soy!)
1/2 cup fresh parsley (chopped)
salt and pepper to taste

Instructions:
- Heat oven to 400° F (gas mark 6).
- Roll out the pastry on a lightly floured surface to be a bit larger than a 9 inch pie dish. Carefully drape the pastry over the pie dish so there is some pastry hanging over the sides. Lightly push the pastry along the inside edges. Cut the excess pastry away.
- Cover and place in the fridge for about 20 minutes.
- Meanwhile, in a pan saute the onions with olive oil on low-medium heat. Add salt and pepper to taste. Cook onions until they are softened, 5 to 7 minutes.
- Take pie crust out of the fridge and poke several holes in the base, then line with greaseproof paper and baking beans (I use dried macaroni noodles which I keep specifically for this purpose) and blind bake the pie crust for 7-10 minutes. Remove the paper and beans and bake for a further 10 minutes.
- Meanwhile, whisk together the eggs and soy cream. Stir in the 1/2 the cheese, parsley and the onion mixture.
- Pour the egg mixture into the pie crust. Sprinkle the remaining cheese over top and bake until the filling is golden and set and a knife inserted into the center comes out clean, about 30 minutes. Let rest for 5 minutes.

Serve with some salad and grilled vegetables. Delicious!