Small onion quiche with crispy diced ham

Name: Small onion quiche with crispy diced ham
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 4 discs (à 45 g) frozen puff pastry; 750 g Onions; 100 g Bacon; 2 TABLESPOONS butter/margarine; 7-10 Tbsp Pepper; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 7-10 Tbsp Grease; 7-10 Tbsp Flour; 2-3 TABLESPOONS Breadcrumbs; 200 ml Milk; 100 g Whipped cream; 4 Eggs (Gr. M)

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

4 discs (à 45 g) frozen puff pastry
750 g Onions
100 g Bacon
2 TABLESPOONS butter/margarine
7-10 Tbsp Pepper
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
7-10 Tbsp Grease
7-10 Tbsp Flour
2-3 TABLESPOONS Breadcrumbs
200 ml Milk
100 g Whipped cream
4 Eggs (Gr. M)

Directions

1
Place the puff pastry slices next to each other and defrost. Peel onions, slice or cut them into thin rings. Dice bacon finely.
2
Heat the fat in a frying pan. Fry the bacon in it until crispy and take it out. Steam onions in the frying fat for approx. 10 minutes, turning them over. Fold in bacon again. Season with pepper and a little salt. Let cool down.
3
Grease 4 small quiche moulds (approx. 15 cm Ø) or 1 large one (30 cm Ø). Roll out the dough slices slightly larger on a little flour. Place them individually in the moulds and press the edges together. Cut off any protruding edges.
4
Prick several times with a fork.
5
First spread breadcrumbs, then onion mixture into the moulds. Whisk milk, cream and eggs. Season with salt, pepper and nutmeg. Pour over the onions. Bake in a hot oven on the lowest level (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 30 minutes.