Caramelised Onion, Mushroom & Mascarpone Crustless Quiche

Serves 4 -6


15ml oil

2 onions, peeled, halved and thinly sliced

5ml brown sugar

15ml red wine vinegar

15ml butter

350g mushrooms*, sliced (* either brown, portabellini or button or a mixture of mushrooms)

2 cooked potatoes, peeled and cubed

150g white cheddar cheese, grated

salt and milled black pepper

4 eggs

250g mascarpone

5ml fresh thyme


  1. Preheat oven to 180°
  2. Heat the oil in a pan and fry the onions over a low heat for 10 minutes.
  3. Add the sugar and vinegar and cook for 5 minutes.
  4. Transfer the onion mixture to a plate and return the pan to the stove.
  5. Add the mushrooms and fry over a high heat for 5 – 7 minutes.
  6. Spray an ovenproof frying pan or cake tin with non-stick baking spray.
  7. Layer the potatoes at the bottom of the pan followed by the mushrooms and onions.
  8. Top with the grated cheese and season well with salt and pepper.
  9. Whisk the eggs in a mixing bowl until well beaten and then beat in the mascarpone cheese.
  10. Pour the egg mixture over the quiche mixture and top with thyme.
  11. Bake for 35 – 45 minutes, or until golden and set.
  12. Serve with grilled tomatoes for breakfast or a side salad for lunch.

This recipe was sponsored by SAMFA


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