Small onion quiche with diced crispy ham

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4 5

Ingredients

Servings: 1
  • 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. 1

    Place the puff pastry slices next to each other and defrost. Peel ##onions##, slice or cut into thin rings. Dice bacon finely.

  2. 2

    Heat the fat in a frying pan. Fry the bacon in it until crispy and take it out. Fry the onions in the frying fat while turning them approx

  3. 3

    Steam for 10 minutes. Fold in the bacon again. Season with ##pepper## and a little salt. Let cool off

  4. 4

    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.

  5. 5

    Prick several times with a fork.

  6. 6

    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 the hot oven on the lowest level (electric oven: 200°C/circulating air: 175°C/gas: level 3) for about 30 minutes.

Nutrition Facts

KCAL
620 kcal
CARBS
27 g
FATS
48 g
PROTEINS
15 g