Onion Quichewith buttery crust
Pre-baked buttery crust quiche filled with slowly caramelized onions and an egg cream, baked until set without drying out.
This quiche combines three components that must be perfectly prepared separately: a cold flaky crust, onions cooked until their sharpness mellows, and an egg cream. Pre-baking the crust limits moisture at the base; the filling comes out of the oven with a slight wobble in the center and finishes setting during resting.
Ingredients
Dough
Seasoning
Filling
Egg cream
Seasoning
Preparation
Make and chill the dough
Mix flour, half the salt, and butter until crumbly; add 50 ml cold water just to bind. Flatten, cover, and chill for 30 minutes.
15 minutesCaramelize the onions
Cook onions in olive oil over low heat for 25 minutes until soft and golden; let cool.
25 minutesPre-bake the base
Roll out dough, line a 24 cm pan, prick, chill 10 minutes, and bake with weights at 190 °C for 15 minutes; remove weights and bake 8 more minutes.
23 minutesAssemble the filling
Beat eggs, cream, remaining salt, and pepper without frothing. Spread cooled onions on base and cover with cream.
8 minutesBake and rest
Bake at 175 °C for 30 to 35 minutes until edges are set and center slightly wobbly. Rest for 30 minutes.
35 minutes
Substitutions
Whole milk makes the filling less rich and more delicate; do not replace all the fat without expecting texture changes.
Storage
Once cooled, cover and refrigerate. Serve cold, at room temperature briefly, or gently reheated.
Approximate shelf life: Up to 3 days refrigerated.
Nutrition values are estimates and may vary by brand, substitution and actual yield.
