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  • Flour, all-purpose 375.0 ml
  • Cheese, Cheddar 125.0 ml
  • Egg yolk 1.0 pc
  • Fresh lemon juice 5.0 ml
  • Water (cold) 20.0 ml
  • Butter 125.0 g


  1. Tart:

    • In afood processor, place the cake flour, butter, cheese and cayenne pepper and pulse untilit is abread crumb consistency
    • Add the egg yolk and lemon juice and pulse.
    • Slowly add the ice water until a dough forms.
    • Remove, cover withclingfilm and allow to rest in fridge for an hour.
    • On a floured surface, roll out and line a quiche baking mould. Blind bake at 170°C.
  2. Filling:

    • Fill with caramelised red onions with cumin seeds, sautéed portabello mushrooms, sundried tomatoes and freshly picked basil.
    • Can be served warm or at room temperature.