Caramelised Onion & Prosciutto Quiche

Is it an Onion Tart or is it an Onion Quiche. Anyway, it does not really matter so long as it tastes great.


These tartletts are really good. It is an explosion of flavors ~ sweet from the caramelised onion, tangy from the sour cream and salty bits from the prosciutto ham. As I was making alot of the mini tarts/quiche for a party, I took the lazy way out by using store bought frozen shortcrust pastry, which have been pre-rolled. I am glad I 'cheated' as the rolled pastry is a cinch to use! Just defrost it slightly, cut out the rounds with a pastry cutter and then line the disposable foil cups.

Making the fillings is a bit more time consuming though as the onions needed to be sliced ever so thinly. It does not help that I tripled the recipe and so you can imagine how much my eyes teared as I laboriously slice away. Cooking the onions needed a bit of tender loving care as you have to stir it every so often to prevent sticking and burning. In fact, I did burned my onions black! I was attending to something else and have happily forgotten about the onions. By the time I remembered, a layer of onions had turned black at the bottom. I had to empty the nice onions onto a plate and then spent the next 20 minutes scrapping and srubbing at the pan before resuming the cooking. However, once the onions are caramelised, the rest is easy peasy.

This was made the next day, finishing up the balance onion fillings. This is when I decided to add some mustard to the fillings and I think it greatly enhanced the flavor too.


This is for you Joanna.

Caramelised Onion & Prosciutto Quiche

Ingredients for the Pastry:
185g plain flour
125g cold butter, chopped
1 egg yolk
1-2 tbsp icy cold water

Method:
1) Process flour and cold butter until crumby. Add the egg yolk and the cold water and process in short bursts until the mixture comes together.
2) Turn out onto tabletop and gather into a ball
3) Cover with plastic wrap and chill for 20 minutes

Ingredients for the Fillings:
800g onions, thinly sliced
75g butter
1 tbsp soft brown sugar
185ml sour cream
2 eggs
1 tsp dry Mustard powder (optional)
Pepper and sea salt to taste
50g Prosciutto, cut into strips
40g grated mature Cheddar cheese
2 tsp thyme leaves

Method:
1) Blanch the onions in boiling water for 2 mintues. Drain very well.
2) Melt butter in a pan and cook the onions over low heat for 25 minutes or until soft.
3) Add the brown sugar and cook for a further 15 miunutes, stirring occasionally to prevent burning. Onions are ready when they are a light toffee color.
4) Preheat oven to 200 deg C and grease a 22.5cm loose-based quiche/flan pan.
5) Roll out the pastry to fit the tin and trim off the excess using a sharp knife.
6) Cover base with baking paper and weigh it down with some baking beads or dry beans.
7) Bake the pastry blind for 15 minutes, remove paper and continue baking for a furter 5 minutes. Cool slightly.
8) Lightly beat the sour cream and eggs together, add the prosciutto, cheese and thyme leaves. Season with salt and pepper.
9) Fill the pastry shell with the mixture and bake for 40 minutes or unti set. If the pastry overbrowns, cover with foil.

Note:
1) I made them into mini tarts and skipped the step of baking the tartletts shell blind.
2) I just filled the uncooked shells with the fillings and bake for 20 to 25 minutes till fillings is set.