Small ham and onion quiches

Name: Small ham and onion quiches
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 square slices (à 45 g) frozen puff pastry; 750 g Onions; 100 g South Tyrolean bacon; 2 TABLESPOONS + some butter/margarine; 7-10 Tbsp salt and pepper; 7-10 Tbsp Nutmeg; 7-10 Tbsp Flour; 2-3 TABLESPOONS Breadcrumbs; 200 ml Milk; 100 g Whipped cream; 4 Eggs

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 square slices (à 45 g) frozen puff pastry
750 g Onions
100 g South Tyrolean bacon
2 TABLESPOONS + some butter/margarine
7-10 Tbsp salt and pepper
7-10 Tbsp Nutmeg
7-10 Tbsp Flour
2-3 TABLESPOONS Breadcrumbs
200 ml Milk
100 g Whipped cream
4 Eggs

Directions

1
Defrost the puff pastry. Peel and halve the onions and cut them into thin strips. Dice bacon finely.
2
Fry bacon in 2 tablespoons of hot fat until crispy. Add onions and fry for about 10 minutes until transparent. Season with pepper and a little salt, let cool down.
3
Grease 4 small quiche moulds (each approx. 15 cm Ø) or one large one (approx. 30 cm Ø). Roll out the dough slices slightly larger (approx. 19 x 19 cm) on a little flour. Line the moulds, press the edges and cut off any protruding corners.
4
Sprinkle the bottom with breadcrumbs.
5
Whisk milk, cream and eggs. Season with salt, pepper and nutmeg. Spread the onion-bacon mixture in the moulds and pour the egg milk over them. Bake in the preheated oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3) on the lowest rack (gas: see cooker manufacturer) for approx. 30 minutes.
6
Serve hot. Drink: cool beer or white wine, e.g. Riesling.