Onion Pie with Pear and Walnuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 350 g veetable onion (s)
- salt and pepper
- 2 tablespoon sunflower oil
- 4 stalks savory
- 0.5 teaspoon ½ caraway seeds, whole
- 60 g cheese (Grana Padano), freshly rated
- 3 egg (s) (size M)
- 150 g whipped cream
- 1 teaspoon butter
- 1 teaspoon flour
- 1 pck. Of pizza dough from the refrigerated shelf
- 1 pear (s)
- 1 tablespoon lemon juice
- 2 tablespoon walnuts
- some sugar
- some watercress
- Butter for the mold
- Flour for the mold
Print Recipe
Pin Recipe Instructions
- Peel the onions, cut into fine strips and season a little salt. Rinse the savory, shake dry and chop.
- Heat the sunflower oil in a pan and stew the onions over a medium heat for 10 minutes. Add the savory and caraway seeds and simmer for another 2 minutes. Then let it cool down.
- Mix the cheese, eggs and cream together. Spread a thin layer of butter on a quiche pan and dust with flour. Roll out the pizza dough and line the pan with it.
- Rinse the pear, cut into wedges, remove the core and turn the wedges in lemon juice. Roughly chop the walnuts.
- Preheat the oven to 220 ° C top / bottom heat (convection: 200 °). Mix the cheese-egg-cream with the onions, season with a little salt, pepper and a pinch of sugar and spread on the pizza dough. Spread the pear wedges on top, press in a little and sprinkle with the chopped walnuts.
- Bake the quiche in the preheated oven for about 20 minutes. Rinse the watercress, shake dry and garnish the onion cake with it.
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