Mushroom and onion crustless quiche
I made this quiche two days in a row, it was so good. The first one was devoured so quickly, and I knew I had guests coming the next day, so I made another one. I tweaked the original recipe so in my opinion it tastes and looks better now.
I love the taste of mushrooms and onion together in a quiche, and with the addition of potatoes, it’s a winning combination!
A 24 cm baking pan
5 medium onions
2 cloves of garlic
20 champignon mushrooms
2 medium potatoes
120 ml water (1/2 cup)
130 grams flour (1 cup minus 1 Tbsp)
1 tsp baking powder
Ground black pepper
1 full tsp salt
1. Preheat an oven to 180°C.
2. Finely dice the onions. Pour 3-4 Tbsp of oil into a heated pan and sauté the onions until slightly golden. Chop the garlic and add to sauté with the onion.
3. Dice the mushrooms and add to the pan with the onion and garlic. Sauté for a few minutes then remove to a plate. Grate the potatoes on the large holes of a grater and add the other ingredients. Mix until well combined.
4. Transfer to a greased baking pan and bake for around 45-50 minutes or until the quiche is set and golden.