Bacon and non-caramelised onion quiche!

The recipe is based on something out of the book "Bake: Essential Companion", a present from The Hubby, and a subtle reminder that women should stay in the kitchen, where they belong (thanks, babe!). No, I actually love recipe book gifts- please don't stop giving them to me...

The original recipe was (obviously) caramelised onion quiche, but no matter how hard I try, I can never get the dayum onions to caramelise. Perhaps they were caramelised and I just didn't know it. Perhaps they've been trying to tell me they've been caramelised for a long time and I just wasn't able to see it in them. Don't judge onions.

But I don't THINK they were caramelised.

So... The recipe!

Ingredients
Frozen short-crust pastry (enough to cover your quiche pan- I used a spring-form cake tin)
3 tbsp. olive oil
60g butter
600g onions, grated (you'll want to wear sunnies while you do this)
salt
pepper
150g bacon
150g mature cheddar cheese (or extra tasty)
250ml milk
250m pouring cream
4 eggs

Instructions

1. Line your baking pan/cake tin with short-crust pastry. Refrigerate for 30 minutes.

2. Heat olive oil and butter in large saucepan and add the onions, salt and pepper. Cover and cook over a medium heat for 20 minutes, stirring regularly. Remove the lid and continue to cook for 20-30 minutes. This is the stage when the onions are supposed to become caramelised and become sweet and brown in colour. This has never happened to my onions yet, so I cook them for the time the recipe says, a bit longer even, until I get frustrated, and decided that cooked, non-caramelised onions are probably just as good. After you have gone through the same process, take the onions off the heat and set aside to cool!

3. Preheat your oven to 160C.

4. Spread the cooled onions over your chilled pastry base. Add bacon, and sprinkle the grated cheese on top of this.

5. In a bowl, whisk together eggs, milk, cream and 1tsp salt with pepper to taste. Pour this mixture over the bacon, onions and cheese.

6. Bake the quiche until golden brown, and filling is set (approximately 45 minutes).

This is one life decision you will not regret!