Quiche with Caramelized Onions and Gorgonzola
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 225 grams flour
- 100 g butter, cold
- 1 egg (s)
- 1 tablespoon mineral water
- 0.5 teaspoon ½ salt
For the filling:
- 500 g onion (s), peeled
- 2 tablespoon sugar
- 200 g Goronzola
- 200 g crème fraîche
- 2 egg (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Knead all ingredients for the dough together and put in the fridge for about 1/2 hour.
- In the meantime, dice the onions and sauté them in a little oil. When they are translucent and begin to turn brown, reduce the heat a little and pour the 2 tablespoons of sugar over the onions. Stir everything well and let it steep for about 5 minutes until the sugar liquefies and surrounds the onions. Be careful, the sugar burns easily. Then remove the onions and let them cool.
- Dice the Gorgonzola as small as possible and stir in a bowl with creme fraiche and the 2 eggs. Season to taste with salt and pepper. It can be spicy (not too salty) because that forms a great contrast to the sweet onions.
- Stir the cooled onions into the egg mixture.
- Roll out the dough, distribute it in a tart pan or a 26 cm springform pan, so that an approx. 2 cm high edge is created. Prick several times with a fork to prevent air bubbles from forming in the oven. Spread the mixture on the dough and bake at 200 ° C top / bottom heat on the middle rack (depending on the oven) for about 40-50 minutes until the quiche is golden brown.
- A fresh salad goes well with it, for example.
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