Caramelised Onion, Bacon and Mushroom Quiche


Quiches are one of those cafe foods with exorbitantly high prices for extremely small slices. But people still buy them because it seems impossible to make it at home. Or at least, it involves a lot of effort. I always thought it impossible to make quiche in my kitchen but one day, my hunger got the better of me. I figured nothing was too difficult for Claudia. I made it and it turned out beautiful.





So here I am to break down the whole process of quiche-making for you, from one beginner to another 🙂

The shortcrust pastry 


Tip #1: Never use your hands to rub the butter into the flour.
If you’re living in a hot and sunny place like Singapore, chances are, your butter is going to melt in your hands and you won’t get the flaky texture of the pastry. The flakiness comes about because the butter is layered in between the flour. So use a food processor, if you have one, or even better, a pastry cutter. The aim is to get butter chunks of different sizes, coated in flour. So don’t pulse the butter and flour for too long in the food processor either.

Tip #2: All ingredients and equipment should be cold.
As mentioned above, you don’t want things to start melting. So like whipping the perfect cream, fridge all your ingredients and equipment until you use them, so that everything is nice and cold.

Tip #3: Know your dough.
If you feel that your dough is a bit wet and still sticking onto your hands, be brave and add more flour while kneading it. Dough that is too wet will not give you a flaky crust.

Tip #4: Fridge the dough and the tart adequately.
This allows the gluten to relax and the butter to firm up.

Tip #5: Cling wrap and flour are your friends.
Rolling out the dough always scared the shit out of me. Especially when I remember the countless of times that I have failed. But I have found a way to make the task less daunting. Generously flour your work surface, then place the ball of dough on top while leaving the cling wrap above the dough. Roll on top of the cling wrap so that the dough would not stick to the rolling pin. When transferring the dough to the tin, wrap the dough loosely around the rolling pin with the cling wrap still on. Tadah! I’m sorry I don’t have pictures for each step, I’ll try to take some the next time I make shortcrust pastry again.

The filling


Tip #1: Start classic
So far, I’ve tried two classic variations – (i) bacon and leek (ii) caramelised onions, bacon and mushrooms, and they both taste amazing. Do a simple google search to find out the classic combinations for quiche so that your first taste won’t be a disappointment. Next up for me is smoked salmon, dill and goat cheese 🙂

Tip #2: Then go crazy
Once you get comfortable with quiche-making, it’s time to go crazy and creative! 🙂


shortcrust pastry
225g plain flour
150g cold cubed butter
1 medium sized egg

quiche filling
250ml milk
250ml whipping cream
4 eggs
150g grated cheddar cheese
5 yellow onions, caramelised
6 button mushrooms, quartered
150g diced bacon

1. Fridge the food processor, plain flour, butter, egg until you need to use it.
2. In the food processor, blitz the plain flour and butter.
3. Pour everything out, make a well, and crack the egg in the well.
4. Stir the mixture with a butter knife until the dough just comes together
5. Lightly knead with hands.
6. Cling wrap the dough and place in the fridge for 30 minutes.
7. After 30 minutes, roll out the dough onto a 9 inch tart tin. Place in the freezer for 30 minutes.
8. Preheat the oven to 200 degrees Celsius.
9. Using a fork, poke the base of the tart to prevent the tart from rising upwards while baking.
10. (Putting baking beans on the tart is optional) Place the tart in the oven and bake until golden brown, about 20 minutes.
11. In a pan, fry the bacon until crispy. Remove the bacon.
12. In the same pan, sauté the mushrooms.
13. Whisk the milk, whipping cream and eggs with salt and pepper.
14. In a pre-baked tart, smear caramelised onions on the bottom of the tart.
15. Scatter the bacon and mushrooms all over.
16. Sprinkle the grated cheese over, before pouring in the milk-cream-egg mixture.
17. Place in oven, pre-heated at 160 degrees and bake for 45 minutes until it is golden and filling is set

Continue Reading