Quiche with caramelised onion, mushrooms & Gruyère

Ingredients

• 1 rollready-made quiche or savoury pastry — approx. 230 g
• 300 gchestnut mushrooms
• 2 pcsred onions — medium
• 3 pcseggs
• 200 mlcooking cream
• 125 gGruyère
• 1 tbspwholegrain Dijon mustard
• 15 gbutter
• 1 tbspolive oil
• 5 gfresh thyme
• ½ tspfine sea salt
• ¼ tspfreshly ground black pepper

Method

1. 1

   Preheat the oven to 190 °C.

2. 2

   Slice the red onions into thin half-rings and the mushrooms into slices.

3. 3

   Heat the butter and olive oil in a large frying pan. Sauté the onion for 8–10 minutes over medium-low heat until soft and lightly caramelised.

4. 4

   Add the mushrooms, turn up the heat and sauté for 5–6 minutes until most of the moisture has evaporated.

5. 5

   Strip the leaves from the thyme. Mix about half into the mushroom-onion mixture. Season with half of the salt and black pepper.

6. 6

   Line a quiche tin of approximately 24 cm with the pastry and prick the base several times with a fork.

7. 7

   Brush the base thinly with the wholegrain mustard.

8. 8

   Whisk the eggs with the cooking cream, the remaining salt, and approximately 75 g of the grated Gruyère.

9. 9

   Spread the onion-mushroom mixture over the base.

10. 10

    Pour the egg mixture evenly over it and distribute the remaining 50 g Gruyère and thyme over the top.

11. 11

    Bake the quiche for 30–35 minutes in the middle of the oven until the filling is firm and the top is golden brown.

12. 12

    Let the quiche rest for 5 minutes before slicing it.