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Ingredients
Mini-quiches with Feta and Caramelized Onions
- For the crust
- 150 grams cold butter
- 300 grams Pastry flour
- 1 egg
- 1 egg yolk
- 1 tsp salt
- For filling
- 2 onions (or 4-5 shallots)
- 1 Tbsp olive oil
- ½ tsp sugar
- 50 milliliters dry white wine
- 200 grams Feta
- 100 grams cream cheese
- 50 milliliters milk
- 3 eggs
- 1 Tbsp coarsely chopped Basil
- 1 tsp finely chopped parsley
- salt
- peppers (from the mill)
- Nutmeg
- Pastry flour (to work)
- butter (for the pans)
For the crust: Cut the cold butter into small pieces and quickly cut into the flour. Then add the egg, the egg yolk, salt and 2 tablespoons of cold water into a smooth shortbread. Form a ball and cover with plastic wrap for 1 hour in the refrigerator.
Preheat the oven to 200°C (approximately 400°F). Brush the mini-tart molds with a thin coat of butter.
For the filling: Peel the onions and chop finely. Heat the oil in a pan, sweat the onions slowly, until translucent. Sprinkle with sugar, caramelize, and deglaze with wine and bring to a boil. Remove the onions from the pan and let cool.
Crumble the feta. Beat the cream cheese with the milk. Stir the eggs and herbs. Season with salt, pepper, and nutmeg. Fold in the feta and onions.
Roll the dough between 2 sheets of parchment paper until thin. Cut out circles just bigger than the tart molds. Press dough evenly into the pan and cut off any excess dough. Fill with the onion-cheese mixture. Bake in the preheated oven for about 25-30 minutes.
To serve, let cool slightly and turn out of pan. Serve warm.
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |