The week is always rushed, the evenings exhausting! Nice to have brunch on the weekends for a family chat over Caramelised Onion, Mushroom & Mascarpone Crustless Quiche https://bit.ly/2meU1fC. #mushroomsforlunch #easycooking #easyeating #mushroomswitheverything #mushroomrecipes #weekendfood #supernutrition #shortcuts #comfortfoods #spring2019 #travelwithyourtongue #flexitariandiet #umami #blendability #relaxedeating #healthyeatinghabits #happyfriday #mushroomquiche #crustlessquiche #quiche #familybrunch #brunch
Caramelised Onion, Mushroom & Mascarpone Crustless Quiche
2 onions, peeled, halved and thinly sliced
5ml brown sugar
15ml red wine vinegar
350g brown, portabellini or button mushrooms or a mixture, sliced
2 cooked potatoes, peeled and cubed
150g white cheddar cheese, grated
salt and milled black pepper
5ml fresh thyme
1 Preheat oven to 180°C.
2 Heat the oil in a pan and fry the onions over a low heat for 10 minutes.
3 Add the sugar and vinegar and cook for 5 minutes.
4 Transfer the onion mixture to a plate and return the pan to the stove.
5 Add the butter and mushrooms and fry over a high heat for 5 – 7 minutes.
6 Spray an ovenproof frying pan or cake tin with non-stick baking spray.
7 Layer the potatoes at the bottom of the pan followed by the mushrooms and onions.
8 Top with the grated cheese and season well with salt and pepper.
9 Whisk the eggs in a mixing bowl until well beaten and then beat in the mascarpone cheese.
10 Pour the egg mixture over and top with thyme.
11 Bake for 35 – 45 minutes, or until golden and set.
12 Serve with grilled tomatoes for brunch or a side salad for lunch.