Caramelised Onion Quiche

Serves12 Servings
Caramelised Onion Quiche

Ingredients

Short crust pastry
400 g plain flour
200 g butter
4 -6 tbsp cold water
Caramelised onion quiche
5 red onions, thinly sliced
1 bunch chives finely chopped
50 g butter
100 g finely grated parmesan cheese
1 ½ cups thickened cream
8 eggs
Baking beads

Method

For the Shortcrust Pastry
1

Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add water slowly to form a smooth dough.

2

Knead very lightly then wrap the dough in plastic wrap and refrigerate for 30 minutes.

3

When ready to use, roll out on a lightly floured surface until 4mm thick

For the Quiche
4

In a heavy based pan add butter and cook the sliced onions gently at a low heat for 40 mins. Stir regularly until soft and caramelised. Once cooked set to the side to cool.

5

Butter a 30cm fluted tart case and line with short crust pastry. Trim the edges of pastry.

6

Prick base of pastry with a fork in several places. Line a crumpled sheet of baking paper on top and pour on baking beads. Place in the fridge for 45 mins to rest.

7

Bake in a 200°C oven for 15 mins. Remove from the oven, remove the baking beads and baking paper and bake for a further 10 mins.

8

Remove the tart and reduce the oven temperature to 180°C.

9

In a medium bowl whisk eggs and cream together. Add the parmesan cheese, chives and caramelised onions and mix well to combine. Season with a little salt and pepper.

10

Pour the mix into the pastry tin and bake in a 180°C oven for 45 minutes until the filling has set.

11

Serve warm or at room temperature.

Ingredients

Short crust pastry
 400 g plain flour
 200 g butter
 4 -6 tbsp cold water
Caramelised onion quiche
 5 red onions, thinly sliced
 1 bunch chives finely chopped
 50 g butter
 100 g finely grated parmesan cheese
 1 ½ cups thickened cream
 8 eggs
 Baking beads

Directions

For the Shortcrust Pastry
1

Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. Add water slowly to form a smooth dough.

2

Knead very lightly then wrap the dough in plastic wrap and refrigerate for 30 minutes.

3

When ready to use, roll out on a lightly floured surface until 4mm thick

For the Quiche
4

In a heavy based pan add butter and cook the sliced onions gently at a low heat for 40 mins. Stir regularly until soft and caramelised. Once cooked set to the side to cool.

5

Butter a 30cm fluted tart case and line with short crust pastry. Trim the edges of pastry.

6

Prick base of pastry with a fork in several places. Line a crumpled sheet of baking paper on top and pour on baking beads. Place in the fridge for 45 mins to rest.

7

Bake in a 200°C oven for 15 mins. Remove from the oven, remove the baking beads and baking paper and bake for a further 10 mins.

8

Remove the tart and reduce the oven temperature to 180°C.

9

In a medium bowl whisk eggs and cream together. Add the parmesan cheese, chives and caramelised onions and mix well to combine. Season with a little salt and pepper.

10

Pour the mix into the pastry tin and bake in a 180°C oven for 45 minutes until the filling has set.

11

Serve warm or at room temperature.

Caramelised Onion Quiche

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