Caramelized Onion Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,453 cal. | (117 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 189 g | (163 %) | ||
| Carbohydrates | 129 g | (86 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 9.3 μg | (47 %) | ||
| Vitamin E | 20.8 mg | (173 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 216 μg | (72 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 72.6 μg | (161 %) | ||
| Vitamin B₁₂ | 5.8 μg | (193 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 1,143 mg | (29 %) | ||
| Calcium | 916 mg | (92 %) | ||
| Magnesium | 108 mg | (36 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 75 μg | (38 %) | ||
| Zinc | 7.7 mg | (96 %) | ||
| Saturated fatty acids | 98.8 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 1,349 mg | |||
| Complete sugar | 21 g |
Ingredients
- For the crust
- 150 grams Pastry flour
- 75 grams cold butter (cubed)
- 1 egg yolk (beaten)
- salt
- butter (for greasing the pan)
- For the filling
- 2 Red onions
- 2 Tbsps sunflower oil
- ½ tsp Caraway
- 3 eggs
- 150 milliliters Whipped cream
- 150 milliliters milk
- 50 grams grated Gruyere
- freshly ground peppers (to taste)
- ground Nutmeg (to taste)
- fresh oregano (for garnish)
Preparation steps
For the crust: Mix the cold butter into the flour using a pastry cutter or your hands. Mix in the salt and egg yolk. Knead in the cold water, 1-2 tablespoons at a time, until a smooth dough is formed. Cover with plastic wrap and refrigerate for 30 minutes.
For the filling: Peel the onions and cut into thin slices. Heat the oil in a large frying pan and sauté the onions over medium heat for about 5 minutes, until golden brown. Stir in the caraway seeds and remove from heat.
Preheat the oven to 200°C (approximately 400°F). Grease the tart pan with butter.
Roll out the dough out on a floured surface and place in the tart pan. Whisk the eggs together with the heavy cream and milk. Stir in the Gruyère cheese and season with pepper and nutmeg. Pour the egg mixture into the crust and bake for about 20 minutes. Remove the quiche, evenly distribute the onions on top and continue baking for another 15 minutes, until golden brown. Garnish with fresh oregano and serve.
