Made with Caramelised Onion Jam40-50 minutes

Onion Cheese Quiche

An easy and quick quiche with a delicate layer of caramelised onion jam.

Prep: 20 minutes
Cook: 40-50 minutes
Serves: 5 to 6 people

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The secret ingredient Caramelised Onion Jam

The secret ingredient Confit Garlic

Caramelised Onion Jam

Large (400g) · Dhs. 59.00 ~~Dhs. 65.00~~

Confit Garlic

Small (140g) · Dhs. 39.00 ~~Dhs. 45.00~~

Method

Preheat the oven to 180°C conventional (160°C fan). Lightly grease your quiche dish if necessary. Line it with the pastry, pressing it gently into the base and sides. Trim any excess and prick the base with a fork.
Line the pastry with baking paper and fill with baking beans or dried beans. Bake for 12–15 minutes. Remove the paper and weights, then bake for another 5 minutes until the base looks dry.
Let the pastry cool for a few minutes. Spread 3–4 tablespoons of your onion jam evenly across the base, right to the edges. Keep the layer thin and uniform. Your jam already contains caramelised onion and balsamic vinegar, so it will provide sweetness and acidity without needing extra onions or sugar
In a bowl, whisk the eggs, cream and milk until combined. Stir in the grated Gruyère, nutmeg and black pepper. Add salt sparingly because the cheese and onion jam already contribute flavour
Pour the custard slowly over the onion jam. Spread the cheese evenly if it gathers in one spot. Leave a little room at the top to prevent spilling. The order is important: pastry → caramelised onion jam → egg, cream and cheese filling.
Bake at 180°C conventional (160°C fan) for approximately 30–40 minutes, until the top is golden and the centre is just set, with a slight wobble rather than a liquid movement. If the pastry edges brown too quickly, cover them loosely with foil.
Let the quiche rest for 10–15 minutes before slicing. This helps the custard set and makes for cleaner slices. Serve warm or at room temperature with a crisp green salad and a light vinaigrette.

Chef's tip

Optional: Add 100–150 g sautéed mushrooms or a handful of baby spinach if you want a more substantial vegetarian quiche filling. Cook off excess moisture first.
Garnish the quiche with with fresh or dried zaatar or oregano.

Pair a slice of quiche with rocket leaves, shaved Parmesan and a simple lemon-olive oil dressing. The freshness and slight bitterness of the salad cut through the creamy custard and sweet onion layer.

Made in minutes • Tastes like hours • One spoon • No peeling • No chopping • Used by chefs • Made in minutes • Tastes like hours • One spoon • No peeling • No chopping • Used by chefs • Made in minutes • Tastes like hours • One spoon • No peeling • No chopping • Used by chefs • Made in minutes • Tastes like hours • One spoon • No peeling • No chopping • Used by chefs •

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