Caramelized Onion Mushroom Quiche
Ingredients
For the base
- 1 cup All purpose flour/ Maida
- 3 tbsp Chilled salted butter
- 1/2 tsp Salt
- 1 tbsp Coarsely ground black pepper
- 5 tbsp Cold water
For the filling
- 1/2 cup Boiled potato
- 1/2 cup Onion sliced
- 1/4 cup Mushroom
- 1 tsp Sugar
- 1/4 cup Bread crumbs
- 1 tbsp Chopped garlic
- 2 tbsp Salted butter
For the sauce
- 1 1/2 tbsp Self raising flour
- 1/2 tbsp Cornflour
- 1 tbsp Salted butter
- 1 1/2 cup Milk
- cup Fresh cream
- 3 tbsp Cream cheese
- Salt to taste
For the topping
- 2 tsp Cheddar cheese
- 2 tbsp Spring onion chopped
Directions
For the base
In a bowl, mix flour, salt and coarsely ground black pepper.
Chill the butter in the freezer for 30 mins.
Gently knead all the ingredients without applying pressure.
Cover it with cling film and refrigerate for 1 hour.
Keep the tart tin ready.
Roll the dough using a rolling pin.
Trim off the edges.
Cling wrap and refrigerate it for 15 minutes.
Pre heat the oven at 150 degrees C. Place the tin on the lower rack and bake for 15 mins with top and the bottom rods on.
For the filling
Pressure cook the potatoes and cut them into cubes.
Meanwhile prepare the filling.Heat butter in a heavy bottom frying pan.
Add sliced onion. Let it turn golden brown. Add 1 tsp of sugar.Add garlic and salt.
Add chopped mushrooms and potatoes .Add coarsely ground pepper. Turn off the heat. Keep it aside.
For the sauce
Before you prepare the sauce, pre heat the oven at 150 degrees C. Place a small bowl of hot water in the oven. This will prevent the quiche getting dry while baking.
Take a heavy bottom saucepan heat 1 tbsp butter .Add self raising flour. Whisk well.
Add milk, fresh cream,cream cheese,cornflour and salt. Cook on very low flame until thick. Let it cool.
Keep the baked tart base ready.
Gently fold the cooked vegetables , bread crumbs and sauce.
Fill the tart base with this filling. Sprinkle cheddar cheese and spring onion on top.
Bake for 35 to 40 minutes or until firm.
