French alsacian quiche 'ADDC - style'
Quiches and tartes International Specialities vegetarian Summer
The most popular quiche with my clients in London!
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Ingredients:
Preparation:
Knead the ingredients for the dough either by hand or in a food processor.
Roll the dough out and place in a quiche mold, line with baking paper, fill with ceramic beans (or rice or dry beans) and bake blind for 15 minutes at 170 ° C.
I have found my ceramic baking beans here.
Remove from the oven after 15 minutes and remove the ceramic beans and the baking paper.
You can find this brilliant little gadget here.
Dice the onions, fry without browning them in a pan. Place them with the grated cheese in your precooked pie.
Whisk the cream and milk with the eggs for the filling.
Season to taste and pour over the quiche. Bake at 170 ° C for about 40 minutes. Halfway through the baking time, turn the quiche by 180 ° for an even browning.
The quiche is ready when it is still ever so slightly wobbly in the middle. If you bake the quiche for too long, the filling will tear.
Enjoy your meal!
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