Caramelized Onion Mushroom Quiche

Directions

For the base

1In a bowl, mix flour, salt and coarsely ground black pepper.

2Chill the butter in the freezer for 30 mins.

3Gently knead all the ingredients without applying pressure.

4Cover it with cling film and refrigerate for 1 hour.

5Keep the tart tin ready.

6Roll the dough using a rolling pin.

8Trim off the edges.

10Cling wrap and refrigerate it for 15 minutes.

11Pre heat the oven at 150 degrees C. Place the tin on the lower rack and bake for 15 mins with top and the bottom rods on.

For the filling

1Pressure cook the potatoes and cut them into cubes.

2Meanwhile prepare the filling.Heat butter in a heavy bottom frying pan.

3Add sliced onion. Let it turn golden brown. Add 1 tsp of sugar.Add garlic and salt.

4Add chopped mushrooms and potatoes .Add coarsely ground pepper. Turn off the heat. Keep it aside.

For the sauce

1Before you prepare the sauce, pre heat the oven at 150 degrees C. Place a small bowl of hot water in the oven. This will prevent the quiche getting dry while baking.

2Take a heavy bottom saucepan heat 1 tbsp butter .Add self raising flour. Whisk well.

3Add milk, fresh cream,cream cheese,cornflour and salt. Cook on very low flame until thick. Let it cool.

4Keep the baked tart base ready.

5Gently fold the cooked vegetables , bread crumbs and sauce.

6Fill the tart base with this filling. Sprinkle cheddar cheese and spring onion on top.

7Bake for 35 to 40 minutes or until firm.