Quiche from Buckwheat Flour with Green Onions

The quiche lorraine or quiche Lauren, also known as “Lorraine pie”, is believed to be the progenitor of the classic French pie. For centuries, open cakes have been made in Lorraine. Over time, quiche pie began to be made throughout France, as well as in other European countries.

Cook: 1 hour

Ingredients

Buckwheat flour – 170 grams
Butter – 100 grams (+1 tablespoon. L. For frying onions)
Egg – 4 pieces
Coldwater – 2-3 tbsp
Salt to taste
Fat cream (35%) – 300 ml
Green onion – 200 grams
Cheese – 150 grams (any favorite, but preferably hard or semi-hard)
Olive oil – 1-2 tbsp

Directions

Dough: Add a pinch of salt to buckwheat flour, cold butter cut into pieces, knead into crumbs, add 1 egg and knead the dough, pouring 2-3 tablespoons of cold water. The dough will turn out to be quite plastic, only slightly crumbling (add 1 more spoonful of water if necessary). You need to work with the test immediately.
Grease the mold with butter, distribute the dough evenly over the mold with your hands. Put in an oven preheated to 180 degrees for 10 minutes.
While the dough is baking, prepare the filling: Cut the onion into small rings, fry the white part of the onion in a mixture of butter and olive oil for 1-2 minutes, then add the green part and fry for another 1 minute. Salt to taste. Postpone.
Beat the cream and 3 eggs with a whisk, add the grated cheese (set aside for sprinkling on top). Put the onion on the dough, pour the creamy mixture, sprinkle with cheese on top. Bake for another 30 minutes at 180 degrees until golden brown. Serve immediately warm.

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