This is one of those recipes that smells ridiculously good before it even comes out the oven. The caramelised onions bring sweetness, the mushrooms make it rich and savoury, and the thyme gives it that proper cosy café-style flavour.
Mushroom, Thyme And Caramelised Onion Quiche
Print RecipeIngredients
- One ready-rolled shortcrust pastry sheet
- One tbsp olive oil
- Two large onions, thinly sliced
- One tsp balsamic vinegar
- 300g chestnut mushrooms, sliced
- Two garlic cloves, crushed
- Six eggs
- 200ml semi-skimmed milk
- 100ml double cream
- 90g grated Gruyère or mature cheddar
- One tsp fresh thyme leaves
- Salt and black pepper
Instructions
Method
- Preheat the oven to 190°C.
- Line a quiche tin with the pastry and prick the base with a fork. Bake for 10 minutes until lightly golden.
- Heat the olive oil in a large frying pan over medium heat. Add the onions and cook slowly for around 15 minutes until soft and caramelised.
- Stir through the balsamic vinegar and cook for another minute.
- Add the mushrooms and garlic. Cook until the mushrooms release their moisture and become golden.
- In a bowl, whisk together the eggs, milk, cream, thyme, salt and pepper.
- Spoon the mushroom and onion mixture into the pastry case and scatter over most of the cheese.
- Pour over the egg mixture and top with the remaining cheese.
- Bake for 30–35 minutes until golden and just set in the centre.
- Leave to cool slightly before slicing.
Serve It With
- A peppery rocket salad
- Roasted baby potatoes
- A spoonful of chutney on the side
Cold leftovers the next day are genuinely elite.
