Quieche with onions
6 servings
70 minutes
Quiche with onions is a classic dish of French cuisine originating from the Lorraine region. Its delicate base of crispy pastry perfectly complements the aromatic filling of caramelized onions, sweet peppers, and fragrant herbs. The addition of honey adds a light sweetness, while Emmental reveals the richness of flavor, creating harmony between softness and spiciness. Quiche is perfect as a main dish for a cozy lunch or as an exquisite appetizer on a festive table. Due to its versatility, it can be complemented with various ingredients and served warm or chilled. This quiche will delight anyone who appreciates the traditions of French cuisine and the richness of flavor nuances.
1
Crush the flour, salt, and cold butter into crumbs. Add the egg and 30 ml of ice water and knead the dough. There's no need to knead for long — just ensure the ingredients are fully mixed and the dough doesn't stick to your hands. Shape the dough into a rectangle 3 cm thick and refrigerate for two to three hours.
- Wheat flour: 250 g
- Butter: 125 g
- Chicken egg: 4 pieces
- Salt: to taste
2
Roll out the chilled dough to a thickness of 3–3.5 mm and cut out circles with a diameter of 14 cm using a fluted pastry cutter or a cooking ring. Place the dough in round baking molds with a diameter of 10 cm, pressing it firmly against the bottom and sides. The dough should rise about half a centimeter above the edges. Prick the bottom of the crust five or six times with a fork to prevent the hot air in the oven from lifting the dough.
3
For the sauce, break three eggs and whisk them in a bowl. Add sour cream, mix, and while continuing to stir, gradually pour in the milk. Add salt and pepper.
- Chicken egg: 4 pieces
- Sour cream 20%: 150 g
- Milk 3.5%: 150 ml
- Salt: to taste
- Ground black pepper: to taste
4
Slice the onion into thin half-rings and the pepper into strips.
- Onion: 6 heads
- Sweet pepper: 1 piece
5
Heat vegetable oil in a pan, add onion and pepper, and stir. Cook for fifteen minutes, stirring occasionally, to release excess moisture. Season with salt, pepper, and add thyme. When the onion is golden and soft, drizzle with honey, stir, and fry for another five minutes: the onion should caramelize.
- Vegetable oil: 2 tablespoons
- Onion: 6 heads
- Sweet pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Thyme leaves: to taste
- Honey: 2 tablespoons
6
Distribute the diced Emmental cheese among the quiches, evenly layer the onions, and carefully pour the sauce over.
- Emmental cheese: 60 g
7
Place in a preheated oven at 200 degrees for forty minutes.