Caramelised onion quiche

Pilbara News - - PILBARA PROPERTY -

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.

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