Caramelised onions have a wonderful sweet flavour which works well with the slightly fruity and nutty taste of a good Parmesan. The parsley adds a mild bitter and mineral note which brightens the flavour. This makes a great simple vegetarian lunch together with a green salad. To make it vegan, use vegan ‘parmesan’, substitute oil for the butter, almond milk for the dairy milk and use a 'vegan egg replacer'.
Ingredients:
Shortcrust pastry (I make my own but you could use ready-rolled or even a pre-cooked quiche/flan shell).
3 large red onions, peeled and sliced (or a mixture of red & brown onions)
50g butter
3 eggs
150 ml milk and/or cream (any type of cream is OK)
40g Parmesan cheese, grated
A large handful of parsley, finely chopped
Method:
Ingredients:
Shortcrust pastry (I make my own but you could use ready-rolled or even a pre-cooked quiche/flan shell).
3 large red onions, peeled and sliced (or a mixture of red & brown onions)
50g butter
3 eggs
150 ml milk and/or cream (any type of cream is OK)
40g Parmesan cheese, grated
A large handful of parsley, finely chopped
Method:
- Heat the oven to 180C
- Line a greased 23cm flan tin with the pastry and bake blind (http://www.bbcgoodfood.com/videos/techniques/how-blind-bake-pastry).
- Beat the eggs together with the milk and/or cream and the grated Parmesan.
- Melt the butter in a large pan. Add the sliced onions and cook slowly, stirring occasionally, until they are caramelised (this will take about 20-30 minutes).
- Cover the base of the quiche with the onions and the parsley an then pour over the egg mixture. You may not need all the mixture.
- Lower the oven heat to 170 c and bake for 30 to 40 minutes.
- Serve warm or at room temperature
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