Vegetarian Quiche Lorraine

تحضير المكوّنات

المكوّنات

طريقة التحضير

خطوة بخطوة

1. 1

   Preheat your oven to 190°C (375°F).

   حوالي 10 د

2. 2

   Unroll the pie crust and gently press it into a 9-inch pie dish. Trim any excess crust and crimp the edges decoratively.

   حوالي 3 د

3. 3

   Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes, until lightly golden.

   حوالي 20 د

   ملاحظة الطاهي: This step, called blind baking, prevents a soggy bottom crust.

4. 4

   While the crust bakes, melt the butter in a medium skillet over medium-low heat.

   حوالي 1 د

5. 5

   Add the yellow onion to the skillet and cook slowly for 10-15 minutes, stirring occasionally, until deeply caramelized and tender.

   حوالي 15 د

   ملاحظة الطاهي: Cooking onions slowly brings out their natural sweetness.

6. 6

   Remove the pie crust from the oven and reduce the oven temperature to 175°C (350°F).

7. 7

   Sprinkle half of the gruyere cheese evenly over the bottom of the pre-baked pie crust.

   حوالي 1 د

8. 8

   Distribute the caramelized onion over the cheese, then top with the remaining gruyere cheese.

   حوالي 1 د

9. 9

   In a large bowl, whisk together the large eggs, heavy cream, milk, nutmeg, salt, and black pepper until well combined.

   حوالي 2 د

10. 10

    Carefully pour the egg mixture over the cheese and onions in the pie crust.

    حوالي 1 د

    ملاحظة الطاهي: Pour slowly to avoid disturbing the fillings.

11. 11

    Bake for 30-35 minutes, or until the center is just set and the top is golden brown.

    حوالي 35 د

    ملاحظة الطاهي: A knife inserted near the center should come out clean.

12. 12

    Remove the quiche from the oven and let it rest on a wire rack for at least 15 minutes before slicing and serving.

    حوالي 15 د

    ملاحظة الطاهي: Resting allows the custard to set completely, preventing it from collapsing when cut.

13. 13

    Garnish with fresh chives before serving.