Red onion quiche

Name: Red onion quiche
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 150 g Flour; 7-10 Tbsp Salt; 90 g Butter; 5 Eggs (size M); 4-5 red onions; 2 TABLESPOONS Oil; 400 g mixed minced meat; 7-10 Tbsp Pepper; 7-10 Tbsp Rose peppers; 3 Stem(s) Thyme; 250 g Whipped cream; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease; 7-10 Tbsp Cling film

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

150 g Flour
7-10 Tbsp Salt
90 g Butter
5 Eggs (size M)
4-5 red onions
2 TABLESPOONS Oil
400 g mixed minced meat
7-10 Tbsp Pepper
7-10 Tbsp Rose peppers
3 Stem(s) Thyme
250 g Whipped cream
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease
7-10 Tbsp Cling film

Directions

1
Put flour, some salt, butter in pieces and 1 egg into a bowl and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover the dough and chill for about 30 minutes. Peel onions and cut into thin slices. Heat 1 tablespoon of oil in a pan. Fry the onion slices in the hot oil for 1-2 minutes, then remove from the pan.
2
Heat 1 tablespoon of oil in a frying pan. Fry the minced meat in it until crumbly and season with salt, pepper and paprika. Wash the thyme, dab dry and chop the leaves coarsely. Whisk 4 eggs and whipped cream and season with salt, pepper and nutmeg. Add thyme to the egg cream. Grease the tart tin (26 cm Ø). Roll out the dough on a floured work surface (approx. 30 cm Ø) and line the tart mould with it. Cut off the protruding edge. Put minced meat and onion slices into the tart mould and pour egg-cream over them.
3
Add thyme to the egg cream. Grease the tart tin (26 cm Ø). Roll out the dough on a floured work surface (approx. 30 cm Ø) and line the tart mould with it. Cut off the protruding edge. Put minced meat and onion slices into the tart mould and pour egg-cream over them. Bake the quiche in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 30-35 minutes
4
10 minutes waiting time