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Caramelized Onion Quiche

  • 1
  • Easy
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Recipe Ingredients

  • 400 g frozen shortcrust pastry, thawed in the fridge
  • 3 tbsp butter
  • 2 large onions, halved and thinly sliced
  • 200 g rindless back bacon, chopped
  • 2 tsp freshly chopped thyme
  • 250 g Lancewood Mascarpone
  • 1/3 cup milk
  • 3 extra large eggs
  • 150 g Lancewood Cheddar, finely grated
  • A pinch of nutmeg
  • Salt and freshly ground black pepper to taste
  • A few sprigs of thyme to sprinkle on top

Recipe Directions

Preheat the oven to 180°C. Roll out the pastry and line a 24 cm loose-bottomed quiche pan with the pastry. Prick the base with a fork. Line the bottom with baking paper and scatter dried beans on top. Bake for 10 minutes. Remove the beans and paper and leave to cool.   Heat the butter in a pan and fry the onions over low heat until golden and soft. Spoon out with a slotted spoon and in the same pan, fry the bacon until golden. Add the thyme. Beat the Lancewood Mascarpone, milk and eggs together. Mix with half the Lancewood Cheddar and the seasoning. Arrange the onions in the pastry case. Follow with the bacon and thyme mixture. Pour the Lancewood Mascarpone mixture over and scatter the remaining Lancewood Cheddar on top. Sprinkle extra nutmeg and thyme sprigs over. Bake for 30 - 35 minutes until golden and just set.

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