Quiche with Red Onion and Feta Cheese
by Editorial Staff
Actually, this quiche was meant to be like spinach pie. I really really wanted spinach pie. I made dough, peeled the onion, and found out that I had eaten all the spinach. I nearly fainted when I found a bag of frozen spinach in the freezer.
Cook: 1 hour 30 minutes
Servings: 12
Ingredients
- 250 g of puff yeast-free dough “Zvezdnoye”
- 4 red onions (about 800 g)
- 3 eggs
- 300 ml cream, 33-38% fat
- Fresh thyme 5-6 branches or dried 1 teaspoon.
- 200 g feta cheese
- 2-3 tablespoon butter
- ½ teaspoon ground white pepper
- 1/2 teaspoon salt
Directions
- Let the dough thaw at room temperature for 20-25 minutes. For baking, a round tart tin with a diameter of 22-24 cm or a rectangular tart of similar size is suitable.
- Roll out the dough to the size of the mold. Place the dough in a mold, closing the bottom and sides, and cut off the excess by rolling a rolling pin along the sides. Chop with a fork and place in the freezer for at least 30 minutes.
- Heat the oven to 220 C without convection. Remove the mold from the freezer and place it in the oven. Bake for 12-15 minutes, until the dough, begins to brown. Remove from oven. Reduce the temperature to 200C.
- Cut the onion into feathers and fry in olive oil until transparent. Distribute evenly over the dough.
- Crumble or cut the cheese into 1 cm cubes and spread evenly over the onions. Tear off the thyme leaves from the twigs. Shake eggs with cream, add thyme, salt, and pepper, stir and pour into a mold with onions and cheese.
- Return the mold to the oven for 20-25 minutes, until the filling has set and is browned on top. Remove from oven and let cool for at least 15 minutes before cutting. Serve warm or cold.
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