Onion quiche

By Hope Malau
19 November 2015

A great recipe to help you use up those onions in the basket.

Preparation: 45 min to 1 hr Cooking and baking: 1 hr Serves 8-12

  • 400 g short crust pastry, thawed

FILLING

  • 250 g diced bacon
  • 1 sprig rosemary
  • 1 clove garlic, crushed
  • 2 red onions, thinly sliced
  • 2 brown onions, thinly sliced
  • 15 ml (1 T) sugar
  • 30 ml (2 T) olive oil
  • salt and pepper
  • 4 eggs
  • 200 ml (¾ c) cream
  • 80 ml (? c) milk
  • 60 ml (¼ c) Parmesan cheese, grated
  • 45 ml (3 T) fresh parsley, chopped

Preheat oven to 200 °C and grease a loose-bottom tart tin.

1 Roll out the pastry to 4 mm thick. Line the tin with the pastry and refrigerate for 30-45 minutes. Remove the tin from the fridge and trim the edges.

2 Prick the base with a fork, cover with baking paper and fill the tin with rice. Blind bake in the oven for 15 minutes. Remove the baking paper and rice and continue to bake for a further 10-15 minutes until golden. Remove from the oven and set aside to cool. Lower the oven to 180 °C.

3 In a pan fry the bacon with the rosemary and garlic over a medium heat until crispy. Place the pastry tin on a baking tray and put the bacon mixture in the bottom of the pastry tin. Using the same pan, sauté the onions with the sugar and oil until the onions are slightly soft but holding their shape.

4 Arrange the onions on the bacon and season with salt and pepper. Combine the eggs, cream, milk, cheese and parsley and whisk until well mixed. Pour over the onions. Bake for 30-40 minutes.

5 Remove the quiche from the oven and allow it to cool for 10 minutes before removing from the pan.

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