Caramelized Onion and Mushroom Quiche
Ingredients
2 tbsp olive oil
2 sheets of puff pastry, slightly thawed
3 brown onions, finely sliced
1 tbsp brown sugar
1 tbsp balsamic vinegar
500g Mushrooms, sliced
1 tbsp butter
4 eggs, whisked
2 tbsp sour cream
1 cup of cheese
2 sheets of puff pastry, slightly thawed
3 brown onions, finely sliced
1 tbsp brown sugar
1 tbsp balsamic vinegar
500g Mushrooms, sliced
1 tbsp butter
4 eggs, whisked
2 tbsp sour cream
1 cup of cheese
Method
1) Preheat the oven to 200°c
2) Grease a pie tin and line with baking paper. Place the puff pastry sheets in the tin to line it.
3) Heat a large fry pan to a medium-low heat. Be careful the pan is not too hot otherwise the onions will burn. To caramelize, the onions need to cook low and slow. Cook the onions for 15 minutes until softened and lightly browned.
4) Add the sugar and balsamic to the onions, and fry until sugar and balsamic is sticky and caramelized.
5) Add the mushrooms and butter, and fry on a low heat until mushrooms have softened. Take off the heat to cool slightly.
6) Combine the eggs, sour cream and 1/3 of the cheese. Pour over the mixture in the tin.
7) Add the rest of the cheese to top the pie.
8) Bake for 40-45 minutes, until golden brown.
2) Grease a pie tin and line with baking paper. Place the puff pastry sheets in the tin to line it.
3) Heat a large fry pan to a medium-low heat. Be careful the pan is not too hot otherwise the onions will burn. To caramelize, the onions need to cook low and slow. Cook the onions for 15 minutes until softened and lightly browned.
4) Add the sugar and balsamic to the onions, and fry until sugar and balsamic is sticky and caramelized.
5) Add the mushrooms and butter, and fry on a low heat until mushrooms have softened. Take off the heat to cool slightly.
6) Combine the eggs, sour cream and 1/3 of the cheese. Pour over the mixture in the tin.
7) Add the rest of the cheese to top the pie.
8) Bake for 40-45 minutes, until golden brown.