Quiche with red onions and broccoli

Quiche with red onions and broccoli
Makes: 1 quiche
Prep time:
Cook time:
Total time:
Pastry case
  • 200 gr flour
  • 4 gr salt
  • 100 gr cold butter
  • 1 egg
  • 1 tbspn cold water
  • 750 gr red onions
  • 1 clove of garlic
  • 50 gr butter
  • 1 elpl thyme
  • 1 elpl sugar
  • 50 gr red wine or porto
  • 1 broccoli
  • 3 eggs
  • 300 gr cream
  • 100 gr grated cheese
Pastry case
  1. Mix flour and salt. Dice the butter. Rub the butter in to the flour until the mixture resembles fine breadcrumbs. Add the eggs and just enough cold water to bring the dough together. Knead briefly until smooth bit do not overwork it. Wrap the dough in plastic wrap and place in the refrigerator for 20 to 30 minutes before rolling out.
  2. Roll out the pastry on a lightly floured surface to fit into the tart or pie pan. When the pastry is rolled to the desired size, lightly roll the pastry around your rolling pin. Unroll onto the top of your tart or pie pan. Pres gently the dough into the corners. Roll your rolling pin over the top of pan to get rid of excess pastry.
  3. Cover and refrigerate for 20 minutes to chill the butter and to rest the pastry.
  4. With a fork, prick the bottom of the dough. Preheat the oven to 180 °C and place rack in centre of oven. Line the unbaked pastry shell with parchment paper. Fill the quiche with uncooked rice or dried beans to weigh down during baking.
  5. Bake the quiche for about 10 to 15 minutes or until the crust is dry and lightly browned. Remove weights and cool crust in the tin on a wire rack.
  1. Peel the onions, cut in half and then in thin semi circles. Chop the garlic. Melt the butter and stir fry the onion and garlic until soft. Add the sugar and thyme and seasoning to taste.
  2. Simmer on a low heat for 30 min or until most of the liquid has evaporated, the onions have become soft and caramelised. Add the wine or port and reduce until thick and syrupy.
  3. Cut the broccoli in florets, boil briefly in salted boiling water, drain, rinse under cold water and drain.
  1. Add the stewed onions to the prebaked pastry case. Place the broccoli on top and finish with the grated cheese.
  2. Mix the eggs with cream and seasoning and pour in the pastry case. Bake the quiche in the oven at 180 °C until the eggs have set, about 20 to 25 min.
Stuff to know
This quantity will feed 4 people and fill a pan with a 26 cm Ø.
It is easier to crumble the butter in the flour when it is cold.
Do not overwork the pastry or it will be tough.
Resting and refrigerating the dough makes rolling it out easier. It is less sticky.
Prebake the pastry case to keep it from becoming soggy. Use uncooked rice or beans to weigh the pastry down. You can't eat them anymore but they can be reused for this same purpose.
Do not put the heat on high or the onions will catch and burn. They need to stew on a low heat to develop their sweet flavor.