Welcome to Brunch & Stuff, celebrating the most important meal of the day and a little more.

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Caramelised onion, goats cheese and rocket quiche

Caramelised onion, goats cheese and rocket quiche

This is a bit of a staple of mine. Quiche is a good thing to have in your arsenal, particularly when it comes to picnic season. It's cheap to make, relatively low maintenance and pretty much everybody agrees it's a good thing. This isn't a low fat fair, I like a traditional, fluffy quiche packed full of cream, eggs and cheese. Once you've got the pastry and basic filling nailed, you can really add anything you like so if there's things in the fridge that need using, chuck them in. 

This variation is a tried and tested classic; caramelised onion, goats cheese and rocket. 

Don't feel like you need to make your own pastry. Personal I prefer homemade, mostly because I find running my fingers through buttery flour very therapeutic, but it really isn't necessary. If you'd like to make your own shortcrust, I'll upload a recipe soon! 


  • Shortcrust pastry (shop bought or homemade) 
  • A little flour 
  • 6 free range eggs 
  • 280ml single cream 
  • 100g Parmesan 
  • 100g soft goats cheese 
  • 3 large red onions 
  • 1 white onion 
  • a sprinkle of sugar
  • 1tsp Dijon mustard 
  • A large handful of fresh rocket


Pre-heat the oven to 180 degrees. 

  1. Finely slice the onions into long thin strips and add to a frying pan on a very low heat with butter and a little salt. Allow them to coat very slowly and add a little sugar to caramelise. 
  2. Lightly flour a flat work surface and roll out the pastry to roughly the thickness of a pound coin.
  3. Gently lay into a fluted, loose bottomed tart case and press in the the edges - you don't want it to pull away from the sides in the oven. Leave at least 2 cm extra pastry at the top, you can trim away the excess but it will shrink slightly in the oven. 
  4. Place baking parchment and baking beads into the tart case and bake for 12 minutes, until the pastry starts to firm up and lightly brown.
  5. Remove the baking beads and parchment and prick the bottom of the pastry with a fork. Return to the oven and cook for a further 15 minutes until golden brown. 
  6. Now for the filling. In a large mixing bowl, beat together the eggs, cream, milk and Dijon mustard. Whisk together until light and fluffy. 
  7. Stir in the Parmesan, rocket, onions and a good sprinkle of salt and pepper. 
  8. Pour the eggy goodness into the pastry tart case and sprinkle the goats cheese on top. 
  9. Return to the oven for 30 minutes. To check its done, give the case a little shake - it should wobbly very slightly but hold its shape well. 
  10. Take it to a picnic, serve to friends and enjoy! 
Peppered mackerel pate with horseradish and smoked paprika

Peppered mackerel pate with horseradish and smoked paprika

Supermarket wars: #TheCoopWay

Supermarket wars: #TheCoopWay