Posted by Bake Club on Thursday, June 9, 2011 Under: savoury
From my batch of caramelised onions I made
lentil pie, used them as a topping on bread and also added them to these
quiches. Again, I used ready rolled pastry for a quick baking effort. I blind
baked the pastry for about 25 mins for the large quiche and 15 mins for the
mini ones.
The filling is a mix of 6 eggs, 150 ml cream, caramelized onions, chopped green
olives, roasted red peppers, brie, fresh mung bean sprouts, sprinkle of salt
and pepper and topped with a little grated cheddar cheese. Bake for about 30
mins until set (the minis took about 20 mins). To stop the pastry from burning,
once it reached a good colour I put foil around the edges.