This caramelised onion and sausage quiche is a dish that the whole family will enjoy. The sweet taste of the caramelised onions makes this quiche an easy meal that will impress everyone at a pot luck dinner, or brunch. It is also a great dish to make when you have loads of extra fresh eggs that you would like to use up.
Caramelised Onion and Sausage Quiche
If you have never tried caramelised onions, well, then you are really missing out. The sweet flavour is so delicious and then mixed with juice sausage and eggs well, this is just something that you have to try!
This delicious, savoury dish can be eaten as a main meal with a side of salad, or for brunch or breakfast.
What is a Quiche?
A quiche is a tart that contains eggs, milk or cream and cheese. It is usually baked in a pastry shell. There are many varieties of quiches, some with different meat or vegetables that are added.
Quiches can be made in a variety of pans, though traditionally, they were made in a tart pan. I tend to double the recipe, and freeze some for lunches, so make it in a large baking tray. Quiche can also be made in:
- Round tart pan
- Pie dish
- Muffin tins – makes mini quiches
- Round cake pan
- Springform pan – this is good for the crustless quiches
- Foil pans that contain a crust or that you add your own crust too
Depending on the type of pan that you use, the baking time will differ.
Store and Reheat Quiche
As previously mentioned, I tend to double any quiche that I make. The leftovers can be stored in a variety of ways:
- Fridge – Cool the quiche, cover and place in the fridge. It will last up to four days in the fridge. To reheat, place a slice in the microwave or in the oven. When heating in the oven, cover with foil and cook at 180˚C or 350˚F until the quiche is heated through.
- Freezer – Wrap the quiche in a double layer of cling wrap (plastic wrap) followed by a layer of aluminium foil. This quiche will last in the freezer for up to three months. To thaw, place the quiche in the fridge overnight and then unwrap and heat in the microwave or in the oven at 180˚C or 350˚F until the quiche is heated through.
Additions
For extra flavour, you could try adding a few additions to the egg mixture:
- Baby spinach
- Tomatoes
- Feta cheese
- Bacon
- Ham
- Capsicum / Red pepper
- Sage
- Parsley
- Dijon Mustard
Serving Suggestions
Try serving this quiche with:
- BLT Salad
- Chorizo, Egg and Potato Salad
- Fresh Marinated Zucchini Tomato Salad
- Caesar Salad Dressing
- Creamy Greek Pasta Salad
- Sweet Potato Pomegranate Salad
- Pumpkin, Feta and Rocket Salad
- Tomato-Spinach Pasta Salad
- Cauliflower Broccoli Salad
- Creamy Potato Salad
- Creamy Cucumber Salad
- Classic Greek Salad
More Recipes
- Sausage and Egg Pie
- Sweet Potato and Bacon Slice
- Keto Eggs Benedict
- Bacon and Egg Cups
- Cheesy Bacon and Egg Cob Loaf
- Zucchini Slice
Ingredients to make Caramelised Onion and Sausage Quiche
To make this quiche, you will need:
- Puff pastry
- Olive oil
- Onions
- Balsamic vinegar
- Brown Sugar
- Thickened Cream
- Fresh Thyme Leaves
- Eggs
- Cheese
- Sausages
Preheat the oven to 180˚C or 160˚C fan-forced.
Place the pastry in a greased, lined quiche pan and cut off the overhanging edges. Use the off-cuts to fill in the gaps in the sides of the pastry, if needed. You can use a pre-made pastry shell or make your own, if desired.
Heat oil in a frypan over medium heat.
Cook the diced onion for 10 minutes, until soft.
Add the balsamic vinegar and brown sugar. Cook, stirring for 5 minutes until caramelised.
Reduce oven temperature to 160˚C or 140˚C fan-forced.
In a medium bowl, mix together the thickened cream, eggs, grated cheese, and thyme. Season with salt and pepper.
Spread caramelised onion over the puff pastry base.
Remove the skins from the sausages and break meat into pieces. Scatter over the onion.
Gently pour over egg mixture.
Bake for 40 – 45 minutes, until the filling is set.
Serve warm, with a salad on the side.
Caramelised Onion and Sausage Quiche
The sweet taste of the caramelised onions makes this caramelised onion and sausage quiche a dish that everyone will enjoy.
Ingredients
- 1 sheet Puff pastry
- 1 TBSP Olive oil
- 2 Onions halved, diced
- 2 TBSP Balsamic vinegar
- 2 TBSP Brown sugar
- 1 cup Thickened Cream
- 2 tsp Thyme leaves
- 3 Eggs
- 3/4 cup Cheese, grated
- 3 Sausages
Instructions
- Preheat oven to 180˚C or 160˚C fan-forced.
- Place the pastry in a greased, lined quiche pan and cut off the overhanging edges. Use the off-cuts to fill the gaps in the sides of the pastry if needed. You can use a pre-made pastry shell or make your own if desired.
- Heat oil in frypan over medium heat.
- Cook onion for 10 minutes until very soft.
- Add the balsamic vinegar and brown sugar and cook, stirring for 5 minutes, until caramelised.
- Reduce oven temperature to 160˚C or 140˚C fan-forced.
- In a medium bowl, mix together the cream, eggs, cheese, thyme. Season with salt and pepper.
- Spread caramelised onion over puff pastry.
- Remove skins from sausages and break meat into pieces. Scatter over onion.
- Gently pour over egg mixture. Bake for 40-45 minutes until filling is set.
- Serve with a salad on the side.
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