Crustless red onion and mushroom quiche

We take the pain out of weeknight cooking.
 
recipe, quiche, savoury, red onion,mushrooms

Recipe from: 1 March 2016
Preparation time: 20 min
Cooking time: 25 min
 
 

Ingredients

 
  • 15
    ml
    olive oil
  • 2
    red onions, sliced
  • 250
    g
    mixed mushrooms, sliced
  • 5
    ml
    dried thyme
  • 30
    ml
    flour
  • 2
    large eggs
  • 125
    ml
    crème fraîche or sour cream
  • 100
    g
    Gouda, grated
Servings: Change Serving
 
 

Method

 
Heat the oil in a large frying pan and sauté the onions until golden. Add the mushrooms and thyme. Cook for three minutes and add the flour. Stir well to combine then remove from heat.

Whisk together the eggs, crème fraîche and the cheese. Mix with the mushroom mixture and poor into a greased 22cm pie dish. Bake in a preheated oven for 20 minutes or until cooked through. Serve with a salad.

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Read more on: recipe  |  savoury  |  quiche  |  mushrooms
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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