Onion quiche

Name: Onion quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 4 discs deep-frozen puff pastry (approx. 15 x 15 cm; à 45 g); 750 g Onions; 100 g Tyrolean bacon (ham bacon); 50 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml Milk; 100 g Whipped cream; 3 Eggs (size M); 3 Egg yolk (size M); 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

4 discs deep-frozen puff pastry (approx. 15 x 15 cm; à 45 g)
750 g Onions
100 g Tyrolean bacon (ham bacon)
50 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml Milk
100 g Whipped cream
3 Eggs (size M)
3 Egg yolk (size M)
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Place puff pastry slices next to each other and defrost at room temperature. Peel onions and cut into thin strips. Dice bacon. Melt the fat in a saucepan, add the onions and bacon and steam over a low to medium heat for about 15 minutes, stirring occasionally.
2
Season with salt and pepper. Whisk milk, cream, eggs and egg yolks in a bowl. Season with salt, pepper and nutmeg. Puff pastry slice
3
Grease 4 tartlet cups (15 cm Ø), line with the dough, press the edges. Cut off protruding corners. Spread the onions and egg milk in the tartlets. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-40 minutes.
4
Serve hot.