Caramelised Onion and Dijon Quiche

Ready-Bake 62mm Butter Quiche Shell


Egg filling

  • 2 Eggs
  • Milk 150ml
  • Cream 50ml
  • Dijon mustard ½ tsp
  • Salt, pepper to taste


  • Grated mature cheddar cheese 30gm
  • Bacon 80gm
  • Onions 80gm
  • Brown sugar 1 tsp
  • Red wine vinegar 40ml


  1. Add all the egg fillings together and whisk until smooth.
  2. Sauté onions over low heat with 1 tsp of brown sugar and 40ml red wine vinegar until soft and caramelized.
  3. Sauté bacon until all the moisture has evaporated.
  4. Fill 62mm Butter Quiche Shell starting with cheese and mix the onion and bacon together and add on top.
  5. Poor egg custard over filling and up to the top edge of the pastry.
  6. Bake in pre heated oven at 180c until pastry and custard is baked.
  7. Serve with your favorite salad.

Recipe will fill approximately 8-10, 62mm Quiche pastry shells (QSS62).