Main CourseBrunchLunch

Vegetarian Quiche Lorraine

Name: Vegetarian Quiche Lorraine
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Yield: 6 racions
Cuisine: french
Ingredients: 1 u pie crust store-bought or homemade, 9-inch; 1 u yellow onion thinly sliced; 1 cs butter; 150 g gruyere cheese shredded; 3 u large egg; 1,5 tassa heavy cream; 0,5 tassa milk; 0,25 ct nutmeg freshly grated; 0,5 ct salt; 0,25 ct black pepper freshly ground; 2 cs chives minced

This vegetarian take on the classic Quiche Lorraine features a rich, savory custard baked in a flaky pie crust. It's filled with caramelized onions, Swiss cheese, and fresh chives, making it a satisfying dish for any meal. Perfect for brunch, lunch, or a light dinner.

Una recepta original de Forkin

Temps total: 1 h 30 min
Racions: 6
Dificultat: Mitjana
Per ració: 566 kcal

Vegetariana

Informació sobre al·lèrgens: pot contenir ous, gluten i llet. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.

Preparació prèvia

Llista d’ingredients

1 upie crust, store-bought or homemade, 9-inch
1 uyellow onion, thinly sliced
1 csbutter
150 ggruyere cheese, shredded
3 ularge egg
1,5 tassaheavy cream
0,5 tassamilk
0,25 ctnutmeg, freshly grated
0,5 ctsalt
0,25 ctblack pepper, freshly ground
2 cschives, minced

Estris

pie weights · 9-inch pie dish · large bowl · wire rack · parchment paper · skillet · oven · whisk

Elaboració

Pas a pas

1
Preheat your oven to 190°C (375°F).
Uns 10 min
2
Unroll the pie crust and gently press it into a 9-inch pie dish. Trim any excess crust and crimp the edges decoratively.
Uns 3 min
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.
Uns 20 min
Nota de cuina: This step, called blind baking, prevents a soggy bottom crust.
4
While the crust bakes, melt the butter in a medium skillet over medium-low heat.
Uns 1 min
5
Add the yellow onion to the skillet and cook slowly for 10-15 minutes, stirring occasionally, until deeply caramelized and tender.
Uns 15 min
Nota de cuina: Cooking onions slowly brings out their natural sweetness.
6
Remove the pie crust from the oven and reduce the oven temperature to 175°C (350°F).
7
Sprinkle half of the gruyere cheese evenly over the bottom of the pre-baked pie crust.
Uns 1 min
8
Distribute the caramelized onion over the cheese, then top with the remaining gruyere cheese.
Uns 1 min
9
In a large bowl, whisk together the large eggs, heavy cream, milk, nutmeg, salt, and black pepper until well combined.
Uns 2 min
10
Carefully pour the egg mixture over the cheese and onions in the pie crust.
Uns 1 min
Nota de cuina: Pour slowly to avoid disturbing the fillings.
11
Bake for 30-35 minutes, or until the center is just set and the top is golden brown.
Uns 35 min
Nota de cuina: A knife inserted near the center should come out clean.
12
Remove the quiche from the oven and let it rest on a wire rack for at least 15 minutes before slicing and serving.
Uns 15 min
Nota de cuina: Resting allows the custard to set completely, preventing it from collapsing when cut.
13
Garnish with fresh chives before serving.

Per ració

Nutrició

50%Puntuació

Calories: 566,2kcal
Proteïnes: 16g
Hidrats de carboni: 28,6g
Greixos: 44,1g
Fibra: 1,5g
Sucre: 12,7g

Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.

Conservació

Com conservar-ho

Store leftover quiche tightly covered in the refrigerator.

Com reescalfar-ho

Reheat slices in a preheated oven at 160°C (325°F) for 10-15 minutes, or until warmed through.