How To make Onion and Cheese Quiche
crust: 2 cups flour
1/4 pound butter or margarine
1/2 cup club soda or Schweppes
salt filling: 3 large onions
very thinly sliced
2 tablespoons butter or margarine
1/2 pound grated Swiss or Gouda cheese
1 tablespoon flour
3 eggs
1 cup heavy cream
salt :
pepper, and nutmeg
NOTE 1: All ingredients should be very cold.
DOUGH: Cut butter into flour and salt until it resembles very coarse meal. Stir in soda. Knead just to combine. Wrap in film and refrigerate 1 hour.
On a floured board roll out dough, fold in 3's, as if you were folding a letter. Chill 1 hour.
FILLING: Cook onions in butter until translucent. Let cool. Stir flour into cheese. Blend eggs, cream and seasonings.
Roll out dough and place in a quiche pan. Spread onions in the bottom. Spread cheese mixture and pour cream and eggs on top.
Bake in pre-heated 350 oven for 20 minutes. Turn down heat to 300 and bake another 35 minutes.
How To make Onion and Cheese Quiche's Videos
Easy Cheese & Onion Quiche
Recipe
100 g grated cheese I prefer Cheddar but Gruyère is good too
300 g Shortcrust Pastry
3 large eggs see my size chart below
1 onion finely chopped
150 g double cream
100 g butter
Salt to taste
Pepper to taste
Link to my Pastry Recipes;
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Easy Breakfast Quiche
Easy Breakfast Quiche
#foodie #easy #easyrecipe #yummy #food
Perfect Quiche Lorraine! Bacon, cheese and onions | The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
INGREDIENTS:
Pie Crust
1 ¼ cup all-purpose flour (163 grams)
1 tsp sugar
½ tsp salt
½ cup cold unsalted butter cubed (112 grams)
3-4 tablespoons cold water
Quiche Lorraine
4 slices thick cut bacon
½ medium red onion finely diced
1 cup shredded Gruyere cheese (Havarti, Mozzarella, White Cheddar also work)
5 large eggs
½ cup whole milk
½ cup heavy cream
¼ teaspoon salt
⅛ teaspoon black pepper
Instructions
Pie crust:
Stir together flour, salt and sugar in a large bowl. Cut in cold butter with a pastry cutter (or use your hands!) until crumbly -- the butter should be in roughly pea-sized chunks. (See Food Processor instructions here)
Stir in 2-3 tbsp cold water and work dough with your hands until it comes together in a ball, adding in additional ice water if necessary.
Shape into a fat disc and wrap in plastic wrap. Refrigerate for at least 1 hour or freeze 20 minutes to chill.
Heat oven to 425 degrees F. Roll out dough so that it is a couple inches larger than the pie plate you're baking it in.
Press the pie crust into the pie plate. Trim any edges that are very long, then fold the overhang under and pinch to form a thick crust edge. Crimp as desired or decorate as desired.
Blind bake: place a piece of parchment paper in the center of the unbaked pie crust. Fill with pie weights or dried beans.
Bake for 10-12 minutes until edges are very light golden brown. Remove pie weights and parchment and bake for another 10 minutes or until bottom of pie crust looks dry and is starting to brown. Cool slightly.
Quiche Lorraine
Chop bacon into small pieces. In a medium skillet, cook bacon until crisp over medium-high heat (about 5 minutes). Remove with a slotted spoon and drain on paper towel.
In bacon fat, cook onion until softened and beginning to brown, about 5 minutes. If there is lots of fat remaining, remove with a slotted spoon and place in pre-baked pie crust.
Add bacon and cheese to the onion in the pie crust.
In a medium bowl or large liquid measuring cup, whisk together eggs, milk, cream, salt and pepper.
Pour into crust over the rest of the filling ingredients. Bake, uncovered, for 30-40 minutes until crust is golden brown. Cover crust with foil if browning too quickly, and continue baking for 10-20 minutes until a knife inserted in the center comes out clean (the center will be set).
Let cool for 10 minutes before slicing and serving.
Quiche | Creamy Cheese & Onion Quiche
Super creamy cheese and onion quiche. Enjoy hot or cold!
#CheeseandOnionQuiche #ASMR #PrepCookEat
Ingredients:
300g plain flour plus extra for dusting
140g cold butter (salted tastes better but can use unsalted)
2 large onions (500g)
2 tbsp oil
3 eggs
300ml double cream
140g cheddar cheese
Salt to taste
Method:
1) Pour 300g plain flour into a mixing bowl. Add 140g cold butter to the flour and mix using only your fingers and not your palm. This will help prevent the butter from melting. Mix until the mixture resembles a breadcrumb like texture.
2) Add approximately 6 to 8 tbsp of cold water to the flour butter mixture. Mix again, you can use your whole hand this time, until mixture starts to come together.
3) Roll the dough out onto the worktop and knead for a minute. Roll into a ball and put in the fridge for 20 minutes to harden.
4) Remove the dough from the fridge and roll out on a floured surface so that the pastry is wider than the dish you will cook it in.
5) Place the rolled out pastry into an ovenproof dish, making sure that there is excess pastry hanging over the edge as the pastry will shrink when in the oven. Press the bottom of the pastry with a fork to prevent it rising too much.
6) Put in the the oven for 20 minutes at 180 degrees fan. This is the blind bake. Once done, remove and allow to cool
7) Cut 2 onions into thin slices
8) Fry the onions over a medium low heat in a pan until they start softening. Add salt at this stage.
9) Remove the onions from the heat and allow to cool for 10 minutes otherwise it will scramble the eggs when you make the quiche filling.
10) Add 3 eggs into a mixing bowl and whisk
11) Pour 300ml double cream into the eggs and mix
12) Now bring the onions into the cream egg mixture
13) Add half the cheese (70g) into the filling and mix
14) Pour filling into the partially cooked pastry dish. Add the remaining cheese on top
15) Bake for 30 minutes at 180 degrees fan until the filling becomes set and golden. Remove any excess pastry around the edge once cooked.
16) Quiche is ready to eat hot or allow to cool and can be eaten cold
Enjoy!
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Easy Quiche Recipe | Delicious and SO Versatile!
This is the best Quiche recipe you will ever make! Made with a delicious buttery and flakey pie crust filled with creamy custard, this quiche is the perfect easy breakfast, brunch, or dinner. Even better, it can be prepared ahead of time and frozen for a stress-free meal.
RECIPE:
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