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 #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



15ml oil

2 onions, peeled, halved and thinly sliced

5ml brown sugar

15ml red wine vinegar

15ml butter

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

4 eggs

250g mascarpone

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.