- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- 3 serves veg or fruit
- High in protein
Ideal for picnics, parties and more, this caramelised onion quiche with homemade pastry is a must-try for autumn.
- Serves6
- Cook time1 hour 25 minutes
- Prep time20 minutes, + cooling & chilling time
Ingredients
- 1 1/2 cups (225g) plain flour
- 125g butter, chilled, chopped
- 1 tbs Dijon mustard
- 1 Coles Australian Free Range Egg yolk
- 2 tsp iced water
- 3 slices prosciutto
- 120g baby spinach leaves
- 8 Coles Australian Free Range eggs
- 1 cup (250ml) thickened cream
- 1/2 cup (60g) shredded tasty cheddar
- Baby rocket leaves, to serve
Caramelised onion
- 1 tbs olive oil
- 2 red onions, thinly sliced
- 1 tbs brown sugar
- 1 tbs balsamic vinegar
- 2 tsp Dijon mustard
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place flour, butter and mustard in a food processor and process until the mixture resembles fine breadcrumbs. Add egg yolk and water and process until the dough just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 mins to rest.
Step 2
Meanwhile, to make the caramelised onion, heat the oil in a medium frying pan over medium heat. Add onion and cook, stirring occasionally, for 15 mins or until the onion starts to caramelise. Add the sugar and vinegar and cook, stirring, for 5 mins or until mixture caramelises. Add the mustard and stir to combine. Season. Set aside to cool.
Step 3
Roll out pastry on a lightly floured surface to a 3mm-thick disc. Line a 24cm (base measurement) round fluted tart tin with removable base with the pastry. Trim edges. Place in the fridge for 15 mins to chill.
Step 4
Preheat oven to 200°C. Line the pastry with baking paper and fill with baking weights or rice. Place on a baking tray. Bake for 10 mins. Remove paper and weights. Bake for 8 mins or until light golden. Reduce oven to 160°C.
Step 5
Heat a frying pan over medium-high heat. Add the prosciutto and cook for 2 mins each side or until crisp. Transfer to a plate. Add spinach to the pan. Cook, turning, for 2-3 mins or until the spinach wilts. Transfer to a bowl. Set aside to cool slightly. Use your hands to squeeze out as much liquid as possible. Discard the liquid.
Step 6
Coarsely chop the prosciutto. Whisk the eggs and cream in a jug. Season. Arrange onion, spinach and prosciutto in the pastry case. Sprinkle with the cheddar. Pour over the egg mixture.
Step 7
Bake for 35-40 mins or until filling is just set. Cool for 5 mins. Transfer to a platter. Serve quiche with rocket.
Recipe tip
COOK. STORE. SAVE.
Keep the leftover egg white in an airtight container in the fridge for up to 4 days. Use to make the meringues at coles.com.au/perfectmeringues.
COOK IT RIGHT
Buy it right
Dijon mustard is richer than wholegrain mustard, but milder than English, so it’s perfect for quiche.
Store it right
Keep remaining Dijon mustard in the fridge for up to 6 months.
Cook it right
As well as adding to quiches and tarts, Dijon mustard adds richness to creamy recipes such as boscaiola pasta and mushroom sauce.
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