Quail egg and caramelised onion quiche

"Quiches are a 90's dinner party classic, and caramelised onion and quail eggs two deeply 90s ingredients. You can make this quiche... without the quail eggs if you can't find them anywhere, just add more cheese, or bacon, or prosciutto, but the thing you can't skimp on is the time it takes to caramelise the onions."

Quail egg and caramelised onion quiche Credit: Adam Liaw

• serves

  4

• prep

  20 minutes

• cook

  2 hours

• difficulty

  Easy

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90'S Dinner Party

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Ingredients

• 1 tbsp extra virgin olive oil
• 50 g unsalted butter, chopped
• 1 kg brown or white onions, thinly sliced
• 2 sheets good quality butter puff pastry
• 200 ml crème fraiche (or 150 ml cream and 2 large tbsp sour cream)
• 2 large hen's eggs
• salt and pepper, to taste
• 50 g coarsely grated Manchego or parmesan cheese
• 100 g marinated goat cheese, crumbled
• 6 quail eggs

Asparagus

• 50 g unsalted butter, diced
• 1 garlic clove, thinly sliced
• 1 bunch asparagus, trimmed
• 50 ml white wine
• ½ lemon

Instructions

1. Heat the olive oil and butter in a wide, heavy–based saucepan over low heat. Add the sliced onions and cook, stirring every 15 minutes, for about 90 minutes or until cook to a mid-brown jammy deliciousness. Don't add any salt or sugar here, just let heat and time do its work.
2. Preheat the oven to 200˚C.
3. Use the pastry sheets to line the base and sides of a 22 cm non–stick quiche tin. Prick the pastry all over with a fork, then cover with a piece of baking paper and fill with baking beads or dried beans. Bake for 5 – 8 minutes or until dry. Remove from the oven and set aside.
4. Combine the crème fraiche and hen's eggs in a bowl, then season generously with salt and pepper. (Another place not to be shy, nobody makes friends with a bland quiche. I'm talking a large pinch of sea salt and 10 grinds of the grinder at least.)
5. Spread the caramelised onion mixture over the base of the tart shell, then season with a pinch of salt. Scatter over the cheese, then pour the egg mixture over the top. Crack the quail eggs on top and season the generously with salt and pepper.
6. Place on a baking tray and bake for 20 - 25 minutes watching it like a hawk in the last 10 minutes of cooking. The pastry should be golden and the filling should be a little wobbly in the middle.
7. When the quiche is nearly ready, for the asparagus, melt the butter in a large frying pan over medium heat. Add the garlic and cook until fragrant. Add the asparagus and wine and cook for 5 - 7 minutes, shaking the pan frequently. Remove from the heat, add a squeeze of lemon and salt and pepper to taste.
8. Serve the asparagus on top of the quiche and enjoy!

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

90'S Dinner Party

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG