Glorious sausage quiche with caramelised onions
This sausage quiche recipe is from my column in Woman’s Day NZ – far too good not to share with you all! I am an absolute quiche fiend (it’s one of my favourite things). I’ve ramped it up a notch here by making a quick batch of caramelised onions to add a beautiful sweet and savoury kick. The best thing about a good quiche is that it’s equally delicious served warm or cold. You can plate it up alongside a nice fresh salad for perfect springtime entertaining, or grab a cold chunk from the fridge for a meal on the run (like me). Or, if you organise a picnic for some ‘al fresco dining’ – even better!
Serves 6
Prep time 35 minutes
Cooking time 40 minutes
Ingredients
Caramelised onions
2 tbsp extra virgin olive oil
3-4 large red onions, sliced
2 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp fresh thyme leaves (optional)
Quiche
6-8 good quality pork or beef sausages
400g flaky puff pastry block (or 2-3 pre-rolled sheets)
½ cup tomato relish
8 free-range eggs
¾ cup cream
½ cup milk
1 ½ cups grated cheddar cheese
¾ cup feta, crumbled
1/4 cup fresh chives or parsley
1 tbsp chopped fresh thyme or sage
Handful cherry or grape tomatoes
Method
Preheat the oven to 180c and place the rack in the lower half of the oven.
Heat the olive oil in a pan or saucepan over a medium heat. Add the onions and cook for about 20 minutes, stirring occasionally, until golden brown. Add the balsamic, sugar & thyme and cook another 10 minutes until very soft. Season with salt to taste. Set aside.
While the onions are cooking, add a splash of oil to a large frying pan over a high heat. Split the sausage casings, break up the sausage meat and add to the hot pan. Cook until darn browned all over, then set aside on a plate lined with paper towels to drain.
Roll the pastry out slightly bigger than the shape of a large metal quiche or pie dish (or use a ceramic baking dish – metal is best for a crispy base, though). Line with pastry so that the edges fall over the sides. Spread the base with the relish. Add the sausage and onion in layers, reserving a little onion for the top.
Beat the eggs, cream and milk until well combined and smooth. Brush the exposed pastry with a little of this mixture. Stir through the cheeses, herbs and a good pinch of salt and pepper. Gently pour into the dish over the sausage and onion. Top with tomatoes.
Bake in the lower half of the oven for 35 minutes. Remove from the oven, cool for 10 minutes or so, and serve with your favourite salad and extra relish if you like.
