For a 29 cm quiche tin
- For the dough
- 200g flour
- 90 g Butter cut into cubes
- 1 egg
- 2 tbsp cold water
- 1 tbsp freshly chopped dill
- 1 tbsp freshly chopped parsley
- 1 tbsp freshly chopped chives
- For the garnish
- 5 onions, cut into dices
- 200 g grated Comté cheese (or emmental or gruyère)
- For the filling
- 300 ml single cream
- 100 ml milk
- 4 eggs
- Salt, Pepper
Knead the ingredients for the dough either by hand or in a food processor.
Roll the dough out and place in a quiche mold, line with baking paper, fill with ceramic beans (or rice or dry beans) and bake blind for 15 minutes at 170 ° C.
Remove from the oven after 15 minutes and remove the ceramic beans and the baking paper.
Dice the onions, fry without browning them in a pan. Place them with the grated cheese in your precooked pie.
Whisk the cream and milk with the eggs for the filling.
Season to taste and pour over the quiche. Bake at 170 ° C for about 40 minutes. Halfway through the baking time, turn the quiche by 180 ° for an even browning. The quiche is ready when it is still ever so slightly wobbly in the middle. If you bake the quiche for too long, the filling will tear.
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