Mushroom & Caramelised Onion Quiche Recipe


  • 15mls olive oil
  • 1 large red onion
  • 1/2 tspn brown sugar
  • 120g mushrooms – diced into smallish pieces
  • 140g cheese (equal parts Parmesan, Cheddar and Gruyère cheese)
  • 4 eggs
  • 1/4 cup low fat cream
  • 1 1/4 cups milk
  • 2 spring onions, sliced
  • 2 tablespoons parsley, chopped
  • Seasoning
  • 1 portion of shortcrust pastry


  1. Grease quiche tin and preheat oven to 180°C. For the filling, thinly slice onion and place into small, non stick pan with oil and sugar and bring to high heat, then turn down low and slow cook, stirring occasionally, until browned and caramelised. Set aside to cool a bit.
  2. Meanwhile, prep and roll out the pastry to the desired shape, to fit your quiche tin. Lay pastry in quiche tin and press into the base and sides then slice off excess pastry.
  3. Prick the bottom of the crust all over with a fork, then line with parchment paper. Fill with dry beans or uncooked rice, ensuring that the beans or weights are all the way up against the edges of the pan.  Bake for 15 minutes. Remove the lining and weights. Bake, uncovered, for 8-10 additional minutes.
  4. Remove pastry base from the oven and set aside to cool for a few minutes.
  5. Coarsely grate cheese, whisk together the milk, cream and eggs then mix in the spring onions and parsley – season well with freshly ground black pepper and salt.
  6. Place caramelised onion into pastry base, then diced mushrooms, most of the cheese (reserving some for the top of the quiche) then carefully pour in the custard mixture.  Sprinkle the rest of the cheese over the top.
  7. Bake for 30-35 minutes, or until quiche has set and is light golden brown.  Allow to sit for ten minutes before serving. Serve with a dressed green salad sprinkled with shaved Parmesan.

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