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.
Just made this and it’s awesome. So easy and everyone loved it!! Can’t wait for leftovers for lunch today. Thank you Chelsea xx
Does this need to be blind baked before adding fillings ?
I have made this so many times. One of my fave quiche recipes. Please create some more!
Keep up the talented work Chelsea Xx
Hi Chelsea, I’m on a low carb diet, do you think this would work out ok without the pastry? Cheers
I honestly don’t know without having tried it – you could give it a crack?
How did a crustless version work for you?
I think my husband has fallen in love with me all over again thanks to this delicious dish!!! Absolutely tasty and great future ammo if I ‘need’ that pair of shoes or dress – I’ll definitely use this quiche as leverage ;) Up there with one of the best quiches in the universe Chelsea, well done girlfriend :)
This was sooo tasty will definitely be making this again!
Well worth the extra time making caramelized onions. This recipe is so tasty and unique. Thanks for sharing these extras that aren’t in your books – very generous
Have made this twice now. Worth the extra time to make the delicious caramelized onions. Love the combination of all the flavours. Thanks so much for posting these extra recipes Chelsea – I love drooling over then at work when I’m supposed to be working!
Hi Chelsea. Last time I made this the base was quite soggy (I did use a metal dish). I want to try it again – would it be a good idea to blind bake the pastry first? Thanks :)
Hi Chelsea, I don’t see a “click to print” tab on this recipe, if you could please be so kind to add one that would be fabulous. Many thanks Susan
Done, thanks!
Hi Chelsea, im busy starting to meal prep for when my new baby arrives – would it be okay to make the quiche and freeze it? :-)
Yep!
How long could you keep it in the freezer for?
Hi Chelsea
How large is your dish? I’m worried mine is not going to be big enough to hold all the filling
Thanks, can’t wait to try :)
Natalia
Yumm, that looks nice, I’m always looking for something different for lunches and dinner. Will it freeze OK, because there is only two of us to eat it
Hi Chelsea
I am going to make your sausage and caramelised onion quiche this weekend. Do you grease the base of the dish before lining it with the pastry?
Thank you.
Kind regards
Nic
Hi Chelsea, another great recipe! Made this last night and it was delicious. Just wondering if the cream can be substituted for milk if I don’t want to use it? So 1 1/4 cup of milk instead of 3/4 cup of cream and 1/2 cup milk?
Made this the other week and is to die for! It has replaced the cheeseburgers from your recipes as his favourite- big call as he loves burgers! It is so tasty, very yum! Thank you, love all your recipes so much!
It’s perfect because it’s nourishing, a whole meal is in this quiche and that’s great for over busy cookers!
Made this last night and took it today to a family picnic – was very well liked :-)
Absolutely delicious! And so easy to whip together! I had to cook it for quite a bit longer than the recipe said, but I’m sure it’s just my bung oven! This dish really surprised me – bit of an underdog!!!
Made this for Sunday Dinner recently. Went down a treat with the family and good use of sausages. Cheers.