Caramelised Onion Cheese Quiche
Dubliner Caramelised Onion & Cheese Quiche
Ingredients
Directions
Loosely lay the shortcrust pastry over the top of a 25cm (10inch) round baking tin. Tip: If you don’t have a fluted quiche tin, you can use a sandwich cake tin with straight sides. Gently press the pastry into the bottom of the case and into the corners, then up the sides of the tin. Trim away the excess with a sharp knife so that the pastry is level with the rim of the baking tin. Refrigerate until needed.
To caramelise the onion, heat a large frying pan on medium heat, when hot, add the butter and allow to melt. Add the sliced onion and cook gently until the onion is tender and a rich caramel colour, between 10-15 minutes. Stir frequently so that the onion doesn’t burn but cooks evenly.
Season with salt and pepper and stir in the fresh time. Remove from heat and allow the onion to cool to room temperature.
Pre-heat oven to 180°C / 160°C fan assisted.
In a medium sized bowl, lightly beat sour cream with the eggs with a whisk or fork until the mixture is a uniform colour. Stir in 150g of the grated Dubliner cheese.
Spread the caramelised onion evenly over the bottom of the chilled shortcrust pastry then pour the egg mixture over the top. Smooth out with a spatula then evenly sprinkle the remaining 50g of Dubliner cheese on top.
Bake until golden and the filling is just set in the centre, about 35-40 minutes, then leave to cool on a wire rack for 10 minutes before removing from the tin, cutting and enjoying.
Can be stored in the fridge for up to 3 days.
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Ingredients
Directions
Loosely lay the shortcrust pastry over the top of a 25cm (10inch) round baking tin. Tip: If you don’t have a fluted quiche tin, you can use a sandwich cake tin with straight sides. Gently press the pastry into the bottom of the case and into the corners, then up the sides of the tin. Trim away the excess with a sharp knife so that the pastry is level with the rim of the baking tin. Refrigerate until needed.
To caramelise the onion, heat a large frying pan on medium heat, when hot, add the butter and allow to melt. Add the sliced onion and cook gently until the onion is tender and a rich caramel colour, between 10-15 minutes. Stir frequently so that the onion doesn’t burn but cooks evenly.
Season with salt and pepper and stir in the fresh time. Remove from heat and allow the onion to cool to room temperature.
Pre-heat oven to 180°C / 160°C fan assisted.
In a medium sized bowl, lightly beat sour cream with the eggs with a whisk or fork until the mixture is a uniform colour. Stir in 150g of the grated Dubliner cheese.
Spread the caramelised onion evenly over the bottom of the chilled shortcrust pastry then pour the egg mixture over the top. Smooth out with a spatula then evenly sprinkle the remaining 50g of Dubliner cheese on top.
Bake until golden and the filling is just set in the centre, about 35-40 minutes, then leave to cool on a wire rack for 10 minutes before removing from the tin, cutting and enjoying.
Can be stored in the fridge for up to 3 days.