Simone's Kitchen

Cheese onion quiche

Cheese onion quiche | insimoneskitchen.com

While time goes by I find out that I lost quite a few photos after the external harddrive crash I had last year. As was the case with the photos of this delicious quiche. Not that you will care that the photos are slightly smaller than the usual size but it also means I have lost the original images. Gone, disappeared, forever… Sigh… I’ve managed to save quite a few but as it turns out I also lost quite a few! The ones you’re looking for and than never find. Thank goodness the recipe is still there right?

Cheese onion quiche | insimoneskitchen.com

The recipe comes from Delicious magazine. And it is super simple to make since the dough is from a croissant tin and the onions are slowly cooked in beer. Getting hunry yet?

Cheese onion quiche
Prep Time
30 mins
Cook Time
35 mins
 
Servings: 8
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 750 g onions in half rings
  • 100 ml dark beer
  • 1 can croissant dough Here you can buy these in tins which have enough dough for 6 croissants. not sure how that would be in other countries
  • 100 g ham
  • 4 eggs
  • 150 ml double cream
  • 3 tablespoons flat leaf parsley plus a little extra for garnish if you want
  • 200 g abbey cheese for instance port salut or any other good cheese you want, rind removed
Instructions
  1. Heat the olive oil in a frying pan. Add the onion rings and bake for about 8-10 minutes until they are nice and soft. Don't let them get too brown though! Pour the beer in and keep cooking until there is no moisture left in the pan. Preheat the oven to 200 C.
  2. Roll the dough out and line a 10 x 30 cm tin with it or a round tin with a diameter of 24 cm. Make sure there are no holes in the dough. Line the bottom with the ham. Whisk the eggs, mix with cream, parsley and add pepper and salt to taste.
  3. Add the onions into the tin. Pour the egg-cream mixture over it and put the cheese on top in slices.
  4. Bake the quiche in the oven for about 30-35 minutes until golden brown and cooked. Sprinkle with a little extra parsley.
  5. Note
  6. While the recipe states that the qty's are for a tin of the size I have you I found there were far too many onions, so I actually made two out of the qty given. One of 10 x 30 cm and one round one. Which is fine but just thought I mention it!

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5 comments

  1. This has to be my favorite quiche. So sorry you had trouble with photos. ๐Ÿ™

  2. Your quiche looks outstanding, bummer about the photos, which reminds me a back up for me is due ๐Ÿ™‚

  3. Great looking quiche! Lovely combo. Sorry about the photos — I always back up originals right after I take the pictures, but don’t always back up my post-processing as timely as I should. Definitely need to get on top of that.

    • Thanks John. I do make a back-up of everything as well, but if The back-up fails… It’s hard to fix….! I changed to a Drobo now. Expensive but if one drive fails, the others will take over (it has 5 drives)

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