Onion-Quiche

Well, it is a widely known fact that I love French cuisine... and pastries. Hand me a great Croissant and a coffee and my day will be perfect.

Any kind of Quiche is pretty high on my favourites-list. 

(And on top of that list is the Quiche my boyfriend makes – yes, my boyfriend cooks... and yes, it is always really good!)

But for now you’ll have to do with one of my recipes.

This Onion-Quiche is pretty basic but doesn't dissapoint at all. Just try it... 

You'll need:

• five onions
• one clove of garlic
• bacon, 200g, diced
• puff paste
• one egg
• crème fraîche
• milk
• cheese (this time I used Gouda)
• butter
• olive oil
• salt, pepper (freshly ground if you have it)...
•  a glass of vegetable broth

First of you’ll need to butter the Quiche-backing dish (a pizza backing thingy will work just as fine) and fit the puff paste to it.

Chop the onions in half and then slice them in equally thin slices and cut the garlic in fine dices.

Melt a large knob of butter in a pan on medium heat. Add the bacon, the onions and the garlic.

It is important that the onions don’t burn... so please be patient and don’t turn up the heat. 

Every few minutes pour a little bit of vegetable broth over the onions and stir. If they start to stick to the pan you might need to put in a little bit more butter or olive oil.

As soon as the onions are soft and there is only a little bit of fluid left in the pan turn off the heat and season with salt and pepper. (Actually, you could add some rosemary or thyme...)

Now mix the egg with a gulp of milk, two tsp of crème fraîche and some salt. Put the mix aside for a minute.

Get back to the quiche baking dish and put the onions in evenly. Now pour  your egg-mix over and carefully shake the baking dish so the mix spreads at the bottom.

Finally grate some cheese over your quiche and put it in the oven for about 15 to 20 minutes at 180°C.

The quiche is done as soon as the cheese turns golden and the puff paste on the side turns light brown.

On a side note: the puff paste might ‘bubble’ up, but as long as nothing spills you don’t have to do anything about it. If you are worried that it bubbles too much you could try to punch a hole in those bubbles. Of course that will make it harder to get the quiche out of the baking dish.

Bon Appétit