Onion and French Comté Quiche
Onion and French Comté Quiche: The tasty recipe that warms you up!
With autumn just around the corner, what could be better than a comforting quiche? With its melt-in-the-mouth onion and generous Comté cheese flavors, it couldn’t be better for a family dinner or even batchcooking? This recipe combines the slightly sweet sweetness of caramelized onions with the strong character of Comté cheese. All on a shortbread crust sprinkled with sesame and flax seeds for an extra twist. Easy to make, it’s also perfect for making in advance.
If you’re in the mood to make your own pastry, this shortbread dough, lightly enriched with seeds, will give you an irresistible crunch. No time? Don’t worry, a store-bought pastry will do just as well.
To make this Onion and French Comté Quiche a success, leave the onions to cook over a low heat for around 20 minutes, until they melt and turn a light golden brown. Slow cooking is essential to bring out their natural sweetness.
In terms of storage, assuming you don’t eat the whole thing straight away! You can keep it for 4-5 days in a cool place. Or cut into slices and freeze. To defrost, take it out the day before and let it thaw in the fridge. Or if you’re in a hurry, a trip to the oven at 100°C should do the trick. Check out the Beer Caramelized Onion Puff Pastries for other onion recipes !
Bon appétit!
Onion and French Comté Quiche
Ingredients
Crust
- 200 g flour
- 1 good pinch of salt
- 1 tablespoon seeds of your choice sesame and linseed
- 90 g cold butter diced
- 1 egg
- 1 tablespoon cold water
- or store-bought dough
Filling
- 600 g onions approx. 4
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 eggs
- 20 cl cream
- 1 bunch chives
- 200 g Comté cheese
- 100 g Emmental cheese
Instructions
For the crust
- Mix flour, seeds and salt in a bowl.
- Add the butter and mix with your fingertips to make a crumble.
- Add the egg and water and mix until a homogeneous, non-sticky ball forms (if necessary, add more flour).
- Set aside in a cool place for at least 30min.
For the mixture
- Finely chop the onions. You can use a mandolin or food processor for faster processing.
- Fry in oil and butter over medium heat until golden and melting (approx. 20min).
- Mix the eggs, cream, chopped chives and grated cheeses in a bowl.
- Add the onions and mix well.
For the quiche
- Preheat oven to 190°C.
- Roll out the pastry and transfer to a tart tin.
- Pour the mixture over it.
- Bake for 50-55min.
