mushroom &

caramelised onion

quiche

Flaky and buttery shortcrust pastry filled with a creamy savoury custard, combined with the earthy and sweet flavours of mushrooms and caramelised onions.

4 hours Serves 5-6

Shortcrust pastry:

250 grams all purpose flour (2 cups approx.)

110 grams cold butter, cubed

2 tbsp black sesame seeds

1 tablespoon poppy seeds

1 teaspoon salt

4 tablespoons coldwater

You will need:

Rub together flour, salt and cold butter to breadcrumbs consistency.
Add in sesame seeds and poppy seeds, mix lightly.
Add water gradually and bring together the dough.
Wrap in cling film and rest in fridge for few hours, minimum 30 minutes.
Roll out to about a half a cm thin on a floured surface, bigger than the tart case to form the sides.
Ease into a 24 cm tart case carefully, using a rolling pin to transfer the pastry.
Repair tears in the pastry, if any, using excess pastry.
Line with butter paper and fill with pie weights/ beans/ rice.
Preheat oven to 180°C.
Rest pastry in the fridge for another 30 minutes.
Blind bake for 20 minutes, 15 with the weights and 5 without them.
Remove out of the oven and cool for 10-15 minutes before adding in the filling.

Caramelised onion:

1 Large onion, sliced

½ tablespoon butter

1 tablespoon brown sugar

¼ teaspoon salt

Pinch of mustard powder

Water (to loosen the mixture)

Sauté onions in the butter at medium heat.
Add brown sugar, salt and mustard powder.
Stir occasionally to get an even brown colour.
Add a little water if mixture gets too sticky.
Switch off heat once deep brown caramelised onions are obtained. Should take about 10-15 minutes.