January 27, 2015
Mini Crustless Quiche with Caramelised Onions & Brie
Who would have thought that adding Brie in your quiche would make soooooo much difference?
Inspired by Gen, the Author Behind Eat, Play, Clove, I finally got round to trying her recipe after drooling over her Mini Quiche with Caramelised Onions & Brie recipe for over two weeks.
Now, Brie is one of the few cheeses I really, really love and the enlightenment that I could work Brie with caramelised onions to make Quiche, had made my two weeks a very agonising one. Because, believe it or not, the OCD in me kicked in and I just wanted to, HAD TO try it, pronto!
In fact, I had even bought a chunk of Brie last weekend, thinking that I could experiment with it over the week – that was how determined I was. But I just could not get home early enough to do it as I had been under “office arrest” till after midnight for 5 straight days. Worse, I had that Brie Quiche in my head over and over again…fueling the urgency to make it already!
Curious yet? Here’s the recipe with a little of my personal touch to it:
- 2 yellow onions, peeled and sliced
- 125 g Brie cheese. Keep a quater aside for topping Dice the rest .
- 100 g smoked chicken ham (my add-on – I’m a carnivore!)
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon butter
- 250 ml cream
- 2 large eggs plus 2 egg yolks
- 1 teaspoon cracked black pepper
- 1 teaspoon salt
- Heat up pan with olive oil and when it’s hot enough, toss in the sliced onions
- Add the butter in and stir well
- Spread the onions evenly across the pan. Fry for 5 minutes on medium high, stirring to prevent onions from sticking, then turn the heat down to medium low , add the sliced smoked chicken and saute for another 10 minutes.
- Add the brown sugar, balsamic vinegar and salt. Saute for 30 minutes.
- Preheat oven to 180°C (350°F) and as I do not have a non-stick spray for the muffin tray cups, I glazed it with butter.
- Brie is too soft to grate so cut it into small pieces, keeping a quarter aside for the topping.
- Whisk the eggs and yolks and add cream, stirring until thoroughly combined. Add the onions and Brie to the egg and cream mixture, stir and pour into the muffin tray, filling each cup ⅔’s full.
- Bake for 25 – 3o minutes until golden brown on top. Allow to stand for 5 minutes before gently lifting the quiches out of the muffin cups.
- Sprinkle a little paprika powder as garnish.
Ta-daaaaaaaaaaaaaa….!
Verdict:
Absolutely amazing (despite the fact that I had it a little burnt… I got busy showering the kids and nearly forgot about my Quiche in the oven!) The combination of sweetness, saltyness, cheesyness as well as the added combo of smoked chicken makes it so heavenly that this could get dangerously addictive. Already, Silver Bullet has been raving about it.
A definite repeat. Silver Bullet is suggesting that Camembert might work too for the next trial. Hmmmm…
Original recipe from Eat, Love, Clove can be found here.
Sounds delicious, especially for cheese lovers! Need to try this one.
It is! Try it. 😀
Ooh Ann, I love that you added meat! I need to try this! Thanks for the mention 🙂
oooh..it’s so..soo good to an already awesome recipe! I suppose you didn’t mind me bastardising your recipe. :p