Young Onion Quiche


Rating: 3.80 / 5.00 (5 Votes)


Total time: 5 min

Servings: 1.0 (servings)

Ingredients:









Casting:








Instructions:

(*) Honeycomb tray or possibly quiche dish of 26 cm ø.

Clean the spring onions, leaving the beautiful part of the tubes. Cut the onions in half lengthwise.

In a non-stick pan, melt the butter. Add the spring onions close together. Sauté briefly. Then extinguish with the white wine. Season the onions lightly with salt and pepper and steam on a low fire with the lid closed for about five minutes until just soft. Cool down.

In the meantime, halve the cherry tomatoes and season lightly.

Spread the puff pastry on a baking tray or in a baking pan. Prick the pastry base regularly with a fork.

Pour the cream cheese into a suitable bowl. Gradually add the half cream and stir well. Now stir in the milk and eggs. Season the glaze with salt and pepper. Spread evenly on the pastry base. Arrange the spring onions and tomatoes decoratively on top.

Meanwhile, bake the quiche in the oven heated to 220 °C on the lowest rack for about thirty minutes. If the surface darkens too quickly, cover with aluminum foil.

For the small household

Two people: halve ingredients, use one whole egg and one egg yolk. Cut the rolled out dough according to the size of the baking pan. Baking tray or springform pan size: 20 cm ø, portion forms: 12 cm ø.

One person: quarter topping ingredients, use two to three tablespoons of wine for steaming. Icing: quarter

Related Recipes: