Onion tart quiche
easy
60 mins
60 mins
Ingredients
- 300 g Onions
- 300 g Leeks (leek)
- 2 TABLESPOONS Oil
- 1/2 pack deep-frozen puff pastry (2 slices of 112.5 g each)
- 4 discs (75 g) Kasseler cold cuts
- 200 g Double cream cream cheese with herbs
- 3 Eggs (size M)
- 150 ml Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 2 TABLESPOONS Breadcrumbs
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
Directions
- 1
Peel onions and cut them into rings. Clean and wash the leek and cut it diagonally into rings. Sauté onions and leek in hot oil for a few minutes. Place the puff pastry slices next to each other on the floured work surface and let them thaw. Halve the slices of Kasseler.
- 2
Mix cream cheese, eggs and milk. Season with salt and pepper. Grease a quiche tin (28 cm Ø). Place the puff pastry slices on top of each other and roll out to the size of the tin. Place them in the mould, press the edges slightly, cut off any protruding edges. Prick the bottom of the puff pastry several times with a fork, sprinkle with breadcrumbs. Spread the onion-porree-mixture and the pork loin on top. Add cream cheese and egg milk evenly. Bake the quiche in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40 minutes, cover if necessary.
- 3
Place them in the mould, press the edges slightly, cut off any protruding edges. Prick the bottom of the puff pastry several times with a fork, sprinkle with breadcrumbs. Spread the onion-porree-mixture and the pork loin on top. Add cream cheese and egg milk evenly. Bake the quiche in a preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 40 minutes, cover if necessary. Leave to cool slightly in the mould, lift out as desired, cut into pieces and serve
- 4
On six pieces:
Nutrition Facts
400 kcal
20 g
28 g
13 g
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