Onion and Walnut Quiche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,402 cal. | (162 %) | ||
| Protein | 86 g | (88 %) | ||
| Fat | 268 g | (231 %) | ||
| Carbohydrates | 166 g | (111 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.9 g | (60 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 13 μg | (65 %) | ||
| Vitamin E | 35.5 mg | (296 %) | ||
| Vitamin K | 41.8 μg | (70 %) | ||
| Vitamin B₁ | 1 mg | (100 %) | ||
| Vitamin B₂ | 2 mg | (182 %) | ||
| Niacin | 24 mg | (200 %) | ||
| Vitamin B₆ | 2 mg | (143 %) | ||
| Folate | 357 μg | (119 %) | ||
| Pantothenic acid | 7.2 mg | (120 %) | ||
| Biotin | 131.5 μg | (292 %) | ||
| Vitamin B₁₂ | 7.4 μg | (247 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 2,572 mg | (64 %) | ||
| Calcium | 995 mg | (100 %) | ||
| Magnesium | 253 mg | (84 %) | ||
| Iron | 11.3 mg | (75 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 11.1 mg | (139 %) | ||
| Saturated fatty acids | 128.1 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 1,576 mg | |||
| Complete sugar | 51 g |
Ingredients
- For the shortcrust
- 150 grams Pastry flour
- 1 egg
- 75 grams cold butter
- salt
- butter (for the pan)
- Parchment paper (for blind baking)
- Dried legumes (for blind baking)
- For the topping
- 800 grams onions
- 2 Tbsps sunflower oil
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped thyme
- 4 eggs
- 150 milliliters Whipped cream
- 150 grams Whipped cream
- 50 grams grated Cheese (such as Gruyère)
- 50 grams chopped Walnut
Preparation steps
For the pastry: pile flour on the work surface and make a well in the center. Place an egg into the well and cut butter into pieces. Arrange butter pieces around the well. Add water and salt to the well and knead everything to a smooth pastry. Wrap in plastic wrap and refrigerate for 30 minutes.
Butter springform pan.
Roll out pastry on a floured surface, line pan with it, making an edge all around. Cover with parchment paper and weigh down with beans. Bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes.
Peel onions and cut into thin rings. Heat oil in a large frying pan and saute onions for about 5 minutes or until golden brown on medium heat. Season with salt and pepper. Remove from heat and add thyme.
Whisk eggs with cream, sour cream and cheese and season with salt, pepper and nutmeg.
Spread onions on pastry base and pour cream mixture over them. Sprinkle with nuts and bake for about 40 minutes or until golden brown.
Remove from oven, cool briefly, loosen from the mold and serve.
