Red Onion Quiche Lorraine
Red Onion Quiche Lorraine is a savory French tart that adds a twist to the traditional Quiche Lorraine by incorporating sweet and flavorful red onions. The dish features a buttery, flaky pastry crust filled with a rich custard made from eggs and cream. Thinly sliced red onions are sautéed until caramelized and combined with crispy bacon and grated cheese, such as Gruyere or Emmental. The mixture is poured into the pastry shell and baked until the custard is set and the top is golden brown. This quiche offers a delightful balance of creamy, savory, and slightly sweet flavors, making it perfect for brunch, lunch, or dinner.
Ingredients
- 7 oz Bacon
- 1 Red Onion
- 4 Eggs
- 3.4 fl oz Milk
- 3.2 oz Butter
- 1.8 oz Comté Cheese
- 6.7 oz Flour
- Salt
- Pepper
Instructions
- Mix the flour with the butter in pieces until a crumbly texture is obtained. Add a pinch of salt and 1.7 fl oz of cold water. Knead until a homogeneous dough forms. Wrap it in plastic wrap and place it in the refrigerator for 1 hour.
- Peel and slice the onion. Separate the rings. Grate the Comté cheese. Cut the bacon into small pieces. Beat the eggs with the milk, and season with salt and pepper.
- Preheat the oven to 350°F (th.6). Roll out the dough, line it in a buttered tart pan, and prick the bottom with a fork.
- Place a sheet of parchment paper and weights on the dough. Bake for 10 minutes, then remove the weights and paper. Finish prebaking for another 5 minutes.
- Arrange the bacon and onion rings on the dough. Pour the egg mixture over, then sprinkle with Comté cheese. Bake for 25 minutes.
Video
Notes
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