Caramelised Onion and Dijon Quiche

Ingredients

10 Ready Bake 75mm Butter Quiche Shells (QSS75)

Egg FILLING

  • 2 eggs
  • 150ml milk
  • 50ml cream
  • ½ tsp Dijon mustard
  • Salt & pepper to taste

Filling

  • 150g feta cheese - cubed
  • 30g mature cheddar cheese - grated
  • 80g bresaola - diced
  • 80g onions - diced
  • 1 tsp brown sugar
  • 40ml red wine vinegar

Method

  1. Preheat your oven to 180°C.
  2. Place the Butter Quiche Shells on a baking tray to thaw to room temperature - approximately 30 minutes. 
  3. Add all the egg mix ingredients into a jug and whisk until smooth.
  4. Sauté onions over low heat with 1 tsp of brown sugar and 40ml red wine vinegar until soft and caramelised.
  5. Sauté bresaola until all the moisture has evaporated.
  6. Add the cubed feta and grated cheddar cheese to the thawed Butter Quiche Shells. Mix the onion and bresaola together and add on top.
  7. Poor egg mix over filling and up to the top edge of the pastry.
  8. Bake in pre-heated 180°C oven until pastry and egg mix are baked (approximately 12-14 minutes).
  9. Cool slightly, garnish and serve.

*Please note the above oven temperatures and baking times are a guide only.

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