Caramelised onion quiche
Preparation: 15 minutes Cooking: 45 minutes Serves: 6 Ingredients
2 sheets frozen shortcrust pastry, partially thawed 1 tbsp olive oil 400g cup mushrooms, chopped 2 brown onions, thinly sliced 1 tbsp fresh thyme leaves ½ small bunch silverbeet, leaves shredded
1⁄3 cup grated tasty cheese 80g feta cheese, crumbled 3 eggs
2⁄3 cup milk 3½ cups thickened cream
Preheat oven to 200C. Use pastry to line the base and sides of 2.5cm-deep, 26cm (base) quiche pan. Trim excess pastry. Place pastry case in the freezer for 15 minutes or until firm. Heat oil in a non-stick frying pan over medium-high heat. Add mushrooms, onions and fresh thyme. Cook for 10 minutes until light golden and onions caramelised. Add the silverbeet and toss to combine. Remove from heat. Set aside for 15 minutes to cool. Bake pastry case for 10-12 minutes or until light golden. Remove from oven. Reduce oven to 180C. Spread the mushroom onion mixture over the warm pastry base. Sprinkle with tasty cheese and feta. Beat together the eggs, cream and milk in a bowl with a fork. Season with salt and pepper. Pour egg mixture over cheese. Bake quiche for 25-30 minutes or until set in the centre. Serve warm or at room temperature.