Caramelised Onion and Camembert Quiche
Elevate your brunch game with this indulgent Caramelised Onion and Camembert Quiche, a luxurious blend of rich, savory flavors baked to perfection. Nestled in a buttery, homemade shortcrust pastry, this quiche features tender, golden caramelised onions enhanced by a touch of balsamic vinegar for an irresistible depth of flavor. Creamy Camembert cheese melts into a velvety custard filling of eggs, heavy cream, and milk, delicately seasoned with thyme for an herby finish. Ideal for entertaining or a cozy meal, this quiche is as versatile as it is delicious—serve it warm or at room temperature alongside a crisp green salad. Perfect for brunch, lunch, or a light dinner, this recipe promises a sophisticated yet comforting dish that’s sure to impress.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter
- 2 tablespoons Ice-cold water
- 1 tablespoon Olive oil
- 3 large Yellow onion
- 1 teaspoon Granulated sugar
- 1 tablespoon Balsamic vinegar
- 4 large Eggs
- 200 milliliters Heavy cream
- 100 milliliters Whole milk
- 150 grams Camembert cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Thyme leaves
Instructions
Preheat the oven to 180°C (350°F).
To make the pastry, combine the all-purpose flour and unsalted butter in a mixing bowl. Use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
Add the ice-cold water, one tablespoon at a time, and mix until the dough comes together. Form a ball, wrap in plastic wrap, and refrigerate for 20 minutes.
Roll out the chilled pastry dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan, trim the excess, and prick the base with a fork.
Line the pastry with parchment paper, fill with baking weights or dried beans, and blind bake for 15 minutes. Remove the weights and parchment, and bake for another 5 minutes. Set aside to cool slightly.
While the pastry is baking, heat olive oil in a large skillet over medium-low heat. Slice the onions thinly and add them to the skillet.
Sprinkle the granulated sugar and a pinch of salt over the onions. Cook for 20-25 minutes, stirring occasionally, until the onions are golden and caramelised.
Stir in the balsamic vinegar and cook for an additional 2 minutes. Remove from heat and set aside.
In a mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and thyme leaves.
Scatter the caramelised onions evenly over the base of the baked pastry shell.
Cut the Camembert cheese into small pieces and distribute them over the onions.
Pour the egg and cream mixture over the onions and Camembert, ensuring it spreads evenly.
Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is lightly golden.
Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
3264 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.5 g | 292% | |
| Saturated Fat | 123.8 g | 619% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 1286 mg | 429% | |
| Sodium | 4051 mg | 176% | |
| Total Carbohydrate | 209.8 g | 76% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 32.6 g | ||
| Protein | 84.7 g | 169% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 978 mg | 75% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1659 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
