Quiche aux oignons

French onion and cheese tart, freely adapted from the recipe for "la quiche Lorraine"

Ingredients

1 pie crust (plain pastry or shortcrust pastry)
1 pound onion (very thinly sliced)
1⁄2 cup cheese (grated or shredded)
4 egg (lightly beaten)
  seasoning (1 pinch salt and 2 pinch white pepper)
2 cups cream (crème fraîche)

Instructions

  1. Preheat oven to 400°F (200°C, Gas mark 6)
  2. Scatter the onion over the bottom of the pie shell.
  3. Mix milk and cream, beaten eggs, and shredded cheese. Pour over the onion slices.
  4. Cook on the middle rack for about 30 minutes, until the egg mixture is set and the pie crust golden brown.
Yield
8 servings
Preparation time 15 minutes
Cooking time 30 minutes
Total time
45 minutes

Notes

If you don't have crème fraîche, use heavy cream or a mixture of milk with melted butter - try 1/4 melted butter and 3/4 milk. Full fat plain yogurt is also an option.

If you cannot find a pie crust, get a package of ready rolled shortcrust pastry or make your won plain pastry and line a pie pan.

Try an onion quiche with roasted onion.

Source

French cuisine

You can prepare a quiche with almost any ingredient that takes your fancy. Cheese and onion, or sour cream an onion are flavors liked all over the world.

The popular French quiches have a German origin. The French word quiche comes from the German word for cake, kuchen.

easy, bake, savory pies
buffet, brunch, lunch
French food recipes
Food in Europe