Onion quiche

Onion quiche

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
30g butter
1 tablespoon oil
4-5 onions, finely sliced
1/2 teaspoon ground cumin or nutmeg
1/2 teaspoon salt
3 egg yolks, beaten
125ml cream
1 x 20 cm shell Rich shortcrust pastry, baked

Method

  1. Heat butter and oil in a heavy frying pan, add onions and cook over gentle heat for 15–20 minutes or until soft and golden, shaking the pan occasionally. Remove from heat, add cumin and salt and stir in egg yolks and cream.
  2. Spoon onion mixture into pastry shell. Bake quiche in preheated 200°C oven for 10 minutes, then reduce temperature to a moderate 180°C and bake for a further 20 minutes.

Note

  • A less rich version can be made using 2 whole eggs instead of 3 yolks, and 60 ml each cream and milk or 125 ml evaporated milk instead of cream.
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