Chestnut and Onion Quiche
Ingredients
- For the dough
- 300 grams Pastry flour
- 1 tsp salt
- 125 grams cold butter
- 1 egg
- Pastry flour (for the work surface)
- dried Legume (for blind baking)
- For covering
- 1 ½ kilograms onions
- 4 garlic cloves
- 2 Tbsps vegetable oil
- 2 handfuls parsley
- 6 eggs
- 150 grams grated Cheese (such as Emmentaler)
- 400 milliliters Whipped cream
- salt
- freshly ground peppers
- 200 grams cooked Chestnuts
Preparation steps
For the dough: In a bowl, mix the flour with the salt and make a depression in the middle. Cut the butter into small pieces and with a pastry blender, cut the butter into the flour mixture until it resembles coarse crumbs. Add the egg and quickly knead with your hands to a smooth dough, if necessary add more flour or cold water. Form into a ball, wrap in plastic wrap and refrigerate 30 minutes.
For the topping: Peel the onions and cut into rings. Peel garlic and chop finely. Heat the oil in a large skillet and saute the onions and garlic until translucent.
Preheat the oven to 180°C (approximately 350°F) convection.
Thinly roll out the dough on a floured surface and fit into a baking sheet pressing into the bottom and up the sides to make an edge. Line with parchment paper, pour in the dried beans and bake until just starting to brown, about 10 minutes.
Meanwhile, rinse the parsley, shake dry, pluck off the leaves and chop. Transfer to a bowl and whisk in the eggs, cheese and cream. Season with salt and pepper.
Coarsely chop the chestnuts and fold into the onion mixture.
Remove the parchment paper and the beans. Spread the onion mixture over the dough, pour the cheese mixture over and bake until golden brown and set, about 40 minutes.
Remove from oven and serve cut into pieces.
