Quiche with Onions
Nutritional values
(Percentage of daily recommendation)
| Calorie | 766 cal. | (36 %) | ||
| Protein | 15.13 g | (15 %) | ||
| Fat | 51.91 g | (45 %) | ||
| Carbohydrates | 63.2 g | (42 %) | ||
| Sugar added | 3.74 g | (15 %) | ||
| Roughage | 4.27 g | (14 %) |
| Vitamin A | 511.09 mg | (63,886 %) | ||
| Vitamin D | 1.77 μg | (9 %) | ||
| Vitamin E | 4.72 mg | (39 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.47 mg | (43 %) | ||
| Niacin | 2.65 mg | (22 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 82.22 μg | (27 %) | ||
| Pantothenic acid | 0.68 mg | (11 %) | ||
| Biotin | 11.83 μg | (26 %) | ||
| Vitamin B₁₂ | 1.13 μg | (38 %) | ||
| Vitamin C | 19.18 mg | (20 %) | ||
| Potassium | 581.98 mg | (15 %) | ||
| Calcium | 151.5 mg | (15 %) | ||
| Magnesium | 31.31 mg | (10 %) | ||
| Iron | 2.29 mg | (15 %) | ||
| Iodine | 62.99 μg | (31 %) | ||
| Zinc | 0.77 mg | (10 %) | ||
| Saturated fatty acids | 28.76 g | |||
| Cholesterol | 305.66 mg |
Ingredients
- For the crust
- 175 grams Pastry flour
- 75 grams butter
- 1 egg yolk
- For the filling
- 25 grams butter
- 15 milliliters olive oil
- 1 kilogram onions
- 1 garlic clove
- 15 grams sugar
- 3 eggs
- 300 grams Whipped cream
- salt
- freshly ground peppers
Preparation steps
For the crust: Process the flour and butter into pieces with fingertips into crumbs. Add the egg yolk and 2-3 tablespoons of cold water and knead quickly into a dough. Form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.
For the filling: Peel the onions, halve lengthwise and cut crosswise into strips.
Peel and finely chop the garlic.
Heat butter and oil in a large pan. Add the onions and garlic and cook covered over low heat for 30 minutes, until the onions are soft but not browned. Sprinkle with sugar and cook another 5 minutes.
Whisk the eggs with cream and season with salt and pepper.
Roll out the dough between two sheets of plastic wrap to the size of the baking dish. Butter the quiche baking dish (about 23 cm diameter (approximately 9 inches). Put the dough into the dish, spread the onions over it and pour on the egg cream.
Bake in a preheated oven at 200°C (approximately 400°F) for 20 minutes, then reduce the temperature to 180°C (approximately 350°F) and bake another 20-25 minutes, until the quiche is nicely browned. Serve immediately.
