Caramelized Onion, Bacon And Mushroom Quiche

With sweet and salty notes and yummy gruyere cheese, it is a crowd-pleaser!

This recipe is amazing on its own, but try adding your own twist and let us know how you go.

Ingredients

Crust

  • 1 3/4 cups plain flour
  • 1/2 teaspoon baking powder
  • 113 grams refrigerated unsalted butter (cubed)
  • 6 tablespoons ice-cold water
  • 1 egg

Filling

  • 225grams bacon (sliced 1.5cm thick)
  • 1tsp olive oil
  • 1 large brown onion (thinly sliced)
  • 1/2 cup button mushrooms (sliced)
  • 500 ml of heavy cream
  • 1/4 tsp sugar
  • 6 eggs
  • 1 1/2 cups cheese (grated)
  • Salt and pepper to taste

instructions

Tip: Begin the crust while caramelizing the onions this way you save time.

Caramelizing the onions

  1. In a large pan add the olive oil and coat the bottom. Heat the pan on medium-high heat until the oil is shimmering.
  2. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
  3. After 10 minutes, sprinkle some salt over the onions and sugar. (if the onions begin to dry out while cooking add a little water)
  4. Cook, stirring every few minutes: Let cook for 30 minutes to an hour more, stirring every few minutes. (Don’t over stir you want them to stick a bit. This is how they caramelize) As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.
  5. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color.
  6. remove from pan and put aside.

Crust

  1. Mix the flour and baking powder together in a large bowl.
  2. Adding the butter then using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal pea-sized bits.
  3. Add the water and egg and stir with a rubber spatula or wooden spoon until the dough just begins to form. (Add more ice water, if necessary)
  4. Remove the dough from the bowl and form a disc with your hands.
  5. On a floured flat surface, roll out the dough.
  6. In a 25cm, quiche plate lay in the dough and fold the excess dough inward, pressing the edges to double the sides.
  7. With a fork, prick the bottom of the crust.
  8. Refrigerate for 30 minutes or put in the freezer for 15 minutes.
  9. While in the fridge move the racks in the oven to the lowest position possible and preheat to 190c.

Filling

  1. In the same pan brown the bacon add the mushrooms and cook until soft
  2. Drain the cooking fat. and Let cool.
  3. In a bowl, combine the cream and eggs with a whisk, until smooth. Stir in the bacon, mushrooms, caramelized onion, and cheese. Season with salt and pepper.
  4. Pour into the crust and bake for about 45 minutes or until the quiche is lightly browned. Let stand for about 10 minutes.
  5. Enjoy!

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