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Ingredients
Quiche with Onions and Cheese
- For the crust
- 90 grams Pastry flour
- 40 grams butter
- 1 small egg yolk
- For the filling
- 1 Tbsp butter
- 1 Tbsp olive oil
- 500 grams onions
- 1 garlic clove
- ½ Tbsp sugar
- 2 eggs
- 150 grams Whipped cream
- 40 grams grated Gruyere
- salt
- freshly ground peppers
Preheat the oven to 200°C (approximately 400°F).
For the crust: Cut the butter into pieces and rub with the flour between your fingertips to form crumbs. Mix with the yolk and 2-3 tablespoons cold water and knead briefly to form a smooth dough. Shape into a ball, wrap in plastic wrap and chill for about 30 minutes in the refrigerator.
For the filling: Peel the onions, cut in half lengthwise and cut crosswise into strips. Peel the garlic and chop finely. Heat the butter and oil in a large pan. Add the onion and garlic, cover and cook over low heat for about 30 minutes, until the onions are soft but not browned. Then sprinkle with sugar and cook for another 5 minutes.
Beat the eggs, heavy cream and cheese. Season with salt and pepper. Roll out the dough between 2 sheets of parchment paper and line a small greased quiche dish (20 cm, approximately 8 inches, in diameter) with the dough. Spread the onions mixture over it and then pour in the egg mixture. Bake in the preheated oven for 20 minutes. Reduce the temperature to 180°C (approximately 350°F) and bake for 20-25 minutes until the quiche is nicely browned.
Serve immediately. Pairs well with arugula salad.
(Percentage of daily recommendation)
| Calorie | 921 cal. | (44 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 68 g | (59 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4.8 g | (16 %) |