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Bateel Skycraper


Quiches with Caramelised Onions

Quiches with Caramelised Onions

Issue 58 July 2009

Makes 3-4 quiches

1 tbsp olive oil
1 large onion, halved, thinly sliced
2 tsp brown sugar
2 tsp wholegrain mustard
shortcrust pastry, pre-rolled and cut to 14cm²
185ml thickened cream
3 eggs, lightly whisked

1. Preheat oven to 200°C. Heat the oil in a non-stick frying pan over medium heat. Add the onion and sauté for 15 minutes until soft and golden. Add the sugar and cook until the onions caramelise. Add the mustard and stir. Remove from heat.
2. Line a round 10cm fluted tart tin with removable base, with pastry and trim any excess. Place in the fridge for 15 minutes to rest.
3. Cover the pastry base with non-stick baking paper and fill with pastry weights (rice or dried beans). Bake in preheated oven for 10 minutes. Remove paper
and weights. Bake for a further 5 minutes until golden. Remove from oven. Reduce oven temperature to 180°C.
4. Cover pastry base with caramelised onion and then whisk together the cream and egg in a jug. Pour into pastry base. Bake in oven for 25 minutes or until golden and set. Serve with mixed green salad
and cherry tomatoes.


Chocolate Brownies


Quiches with Caramelised Onions

Classic Scones

Chesse Straws


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