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Caramelised onion, mushroom and cheese quiche

 18 ratings

Prep Time:20 mins

Cooking Time:40 mins

Serves:8 Adults

Cost:Low

Caramelised onion, mushroom and cheese quiche

A tasty variation on the usual quiche recipe, this lower fat version is a filling dish suitable for family meals.


Ingredients

For the pastry:

  • 120g / 4 oz. of rolled oats
  • 65g / 2½ oz. of plain flour
  • ¼ teaspoon of salt
  • 3 tablespoons of cold, unsalted butter, cut into small pieces
  • 3 tablespoons of cold, low-fat buttermilk

For the filling:

  • 4 teaspoons of olive oil
  • 1 large onion, sliced thinly into half moons
  • 225g / 8 oz. of sliced mushrooms, try a mixture of edible varieties
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper, to taste
  • ¼ teaspoon dry mustard
  • 1 tablespoon of chopped fresh thyme leaves or 1 teaspoon of dried thyme
  • 6 medium eggs. 3 whole and 3 just whites
  • 255g / 9 oz. of evaporated fat-free milk, not condensed milk
  • 75g / 2½ oz. of low-fat cheddar cheese, grated

Method

For the pastry:

  1. Preheat the oven to 200°C / 400°F / Gas Mark 6 and grease the dish
  2. To prepare the pastry put the oats, flour and salt in the bowl and mix together; then add the butter and mix until you get a pebbly course texture
  3. Add the buttermilk and mix to combine
  4. Form the mixture into a ball and place it between 2 large pieces of cling film
  5. Roll out into a circle about 10 inches in diameter
  6. Remove the top sheet of cling film
  7. Transfer the pastry, still on the other piece of cling film to the pie dish; then remove the remaining piece of cling film
  8. Press the pastry gently into the dish
  9. Bake for 9 minutes, then let cool

For the filling:

  1. To prepare the filling, heat 2 teaspoons of oil in a large nonstick pan over a low heat
  2. Add the onion and cook, stirring occasionally, until golden brown and caramelized, about 15 minutes
  3. Transfer the onions to a bowl
  4. Add the remaining 2 teaspoons of oil to the pan and heat over a medium-high heat
  5. Add the mushrooms, stirring occasionally, and cook until they begin to brown, about 6 minutes
  6. Add the onions back to the pan, stir in the salt, pepper, mustard and thyme
  7. In a medium bowl whisk together the eggs, egg whites and evaporated milk
  8. Sprinkle the cheese into the pastry case
  9. Top with the mushroom-onion mixture and pour the egg mixture on top
  10. Reduce oven temperature to 180°C / 350°F / Gas Mark 4
  11. Bake for 40 minutes or until knife inserted in the middle comes out clean

What you will need

  • Frying pan
  • Mixing bowl

Serving suggestions

Serve with a light and crispy side salad.


"Low‑fat dairy options provide the same amount of calcium and other nutrients as full-fat, with fewer calories and saturated fat. Try to choose the low-fat option for this recipe."

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