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Quiche with red onion and cheese

Home » Quiche with red onion and cheese
Quiche with red onion and cheese, ingredients: The quiche layered with red onions chutney. Slightly caramelized and in saturated color, it strongly contrasts with the structure of boiled potatoes and cheeses. Layers merge into one perfect bite. Butter-flavored dough followed by caramelized onions, potato density and the mix of Greek cheese and Brie cheese. Beetroot in forms of spring flowers creates mood, color, and anticipation for something😊 special. Preparation: You can prepare the chutney and quiche crust in advance and assemble the dish in minutes during the week. The baked quiche has excellent taste and cold, removed from the refrigerator. The dough retains its crunch and texture. This makes the dish suitable for office or school Lunchbox. How to make it easily: Start by kneading the dough. While it is cooled in the fridge, boil the potatoes, and prepare the chutney. That way, in 30 minutes, you’ll be able to prepare everything. The finished dish will be ready in just 60 minutes. Variations: Greek cheese is an excellent choice because it complements the taste of onions. But you can use mozzarella or other cheese. You can also replace it with turkey fillet or salami. Brie cheese replace with Cheddar or Yellow Cheese. You can also prepare stuffing with spinach, eggs and ricotta. Let your imagination guide you and enjoy a nice dinner with your loved ones.
Published on 19.04.2021 | In By
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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 6
    • 6
    • Difficulty Level

Buttery pastry dough is an excellent base for this Quiche with red onion and cheese. With small variations, it can be salty, sweet, crumbly, crunchy.

It gives excellent taste to vegetables. It plays with taste and is easily transformed into summer, springy, sweet, salty.

We cannot imagine a kitchen without the presence of butter pastry dough. It is a French discovery, and we can only enjoy the ease with which it is prepared. And its taste and structure remain unparalleled.

If you are in a hurry, you can also make the recipe with 6 sheets filo for the base, but you will definitely get a result that will suffer. Yes, you will like it, but we still encourage you to make your own pastry dough.

Quiche with red onion and cheese, ingredients: The quiche layered with red onions chutney. Slightly caramelized and in saturated color, it strongly contrasts with the structure of boiled potatoes and cheeses. Layers merge into one perfect bite. Butter-flavored dough followed by caramelized onions, potato density and the mix of Greek cheese and Brie cheese. Beetroot in forms of spring flowers creates mood, color, and anticipation for something😊 special. Preparation: You can prepare the chutney and quiche crust in advance and assemble the dish in minutes during the week. The baked quiche has excellent taste and cold, removed from the refrigerator. The dough retains its crunch and texture. This makes the dish suitable for office or school Lunchbox. How to make it easily: Start by kneading the dough. While it is cooled in the fridge, boil the potatoes, and prepare the chutney. That way, in 30 minutes, you’ll be able to prepare everything. The finished dish will be ready in just 60 minutes. Variations: Greek cheese is an excellent choice because it complements the taste of onions. But you can use mozzarella or other cheese. You can also replace it with turkey fillet or salami. Brie cheese replace with Cheddar or Yellow Cheese. You can also prepare stuffing with spinach, eggs and ricotta. Let your imagination guide you and enjoy a nice dinner with your loved ones.
Quiche with red onion and cheese, ingredients: The quiche layered with red onions chutney. Slightly caramelized and in saturated color, it strongly contrasts with the structure of boiled potatoes and cheeses. Layers merge into one perfect bite. Butter-flavored dough followed by caramelized onions, potato density and the mix of Greek cheese and Brie cheese. Beetroot in forms of spring flowers creates mood, color, and anticipation for something😊 special. Preparation: You can prepare the chutney and quiche crust in advance and assemble the dish in minutes during the week. The baked quiche has excellent taste and cold, removed from the refrigerator. The dough retains its crunch and texture. This makes the dish suitable for office or school Lunchbox. How to make it easily: Start by kneading the dough. While it is cooled in the fridge, boil the potatoes, and prepare the chutney. That way, in 30 minutes, you’ll be able to prepare everything. The finished dish will be ready in just 60 minutes. Variations: Greek cheese is an excellent choice because it complements the taste of onions. But you can use mozzarella or other cheese. You can also replace it with turkey fillet or salami. Brie cheese replace with Cheddar or Yellow Cheese. You can also prepare stuffing with spinach, eggs and ricotta. Let your imagination guide you and enjoy a nice dinner with your loved ones.

Quiche with red onion and cheese, ingredients:

The quiche layered with red onions chutney. Slightly caramelized and in saturated color, it strongly contrasts with the structure of boiled potatoes and cheeses. Layers merge into one perfect bite. Butter-flavored dough followed by caramelized onions, potato density and the mix of Greek cheese and Brie cheese.

Beetroot in forms of spring flowers creates mood, color, and anticipation for something😊 special.

Preparation:

You can prepare the chutney and quiche crust in advance and assemble the dish in minutes during the week.

The baked quiche has excellent taste and cold, removed from the refrigerator. The dough retains its crunch and texture. This makes the dish suitable for office or school Lunchbox.

How to make it easily:

Start by kneading the dough. While it is cooled in the fridge, boil the potatoes, and prepare the chutney.  That way, in 30 minutes, you’ll be able to prepare everything. The finished dish will be ready in just 60 minutes.

Variations:

Greek cheese is an excellent choice because it complements the taste of onions. But you can use mozzarella or other cheese. You can also replace it with turkey fillet or salami. Brie cheese replace with Cheddar or Yellow Cheese. You can also prepare stuffing with spinach, eggs and ricotta.

Let your imagination guide you and enjoy a nice dinner with your loved ones.

Recipe Rating

  • (5 /5)
  • 1 rating

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Ingredients

  • For the pastry dough:
  • 240 g Flour
  • 100 g butter, cold
  • 1/2 tsp salt
  • 1 egg yolk
  • 60 – 100 ml ice cold water
  • For the Onion Chutney
  • 2 large red onions
  • 2 tbsp sunflower oil
  • 2 sprigs thyme
  • 2 tbsp brown sugar
  • 100 ml white wine
  • 50 ml. dark balsamic vinegar
  • 20 g butter
  • 1/2 tsp salt
  • For garnishing:
  • 400 g potatoes, peeled, cut into slices of 2 mm
  • 150 g Greek cheese
  • 100 g Brie cheese
  • 1 medium head beetroot, sliced

Nutrition Info

  • 550 Calories in 1 serving

Instructions

  1. Start by preparing the pastry dough. Put the flour, butter cut into cubes in the food processor and salt. Add the yolk and turn on the robot. When crumbs are formed add the cold water. Let the robot work for 15 seconds until a dough ball is formed. You can rub the butter with your hands, add the water and knead the dough. Wrap the dough in foil and put it in the fridge for 30 minutes.
  2. During this time, prepare the onion chutney. Cut the onions into thin crescents. Heat the oil in a thick-bottomed frying pan. Add the onions and stew over a low heat. Add the salt and wine. Add the sugar and leave on the heat until the wine evaporates, and the onions start to caramelize. Add the dark balsamic vinegar and leave on the heat until the vinegar evaporates. Remove the pan from the heat. Add the butter and stir.
  3. Подгответе картофите, като ги обелите и нарежете на тънки филийки от по 2-3 мм. Поставете картофите във вряща подсолена вода и варете 10 минути. Отцедете ги като използвате гевгир и ги оставете на страна.
  4. Prepare the potatoes by peeling them and cutting into thin slices of 2-3 mm. Place the potatoes in boiling salted water and cook for 10 minutes. Drain and set aside.
  5. Prepare the cake by rolling the dough on a lightly floured countertop to a rectangular shape measuring 25x38x3 cm. Cover the dough on the tray. Punch the crust with a fork. Cover it with baking paper and pour 1 kg sea salt on top (or use beans or weights for baking pastry dough).
  6. Place the tray in a preheated oven to 190°C, standard baking for 15 minutes. Remove the tray, remove the baking paper and salt. Leave for 10 minutes to cool the crust. If you think the bottom is moist, put the pan in the oven for 5 minutes. Spread the onion chutney onion over the crust. Arrange the boiled potatoes on top. Distribute the crushed cheese evenly. Cut the Brie cheese, arrange evenly, then beetroot cubes. Finish by sprinkling thyme leaves on top.
  7. Put the tray back in the oven for 20 minutes. Enjoy your meal!

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