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 portioner
Cuisine: french
Ingredients: 1 stk. pie crust store-bought or homemade, 9-inch; 1 stk. yellow onion thinly sliced; 1 spsk. butter; 150 g gruyere cheese shredded; 3 stk. large egg; 1,5 kop heavy cream; 0,5 kop milk; 0,25 tsk. nutmeg freshly grated; 0,5 tsk. salt; 0,25 tsk. black pepper freshly ground; 2 spsk. 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.

En original opskrift af Forkin

Tid i alt: 1 t. 30 min.
Portioner: 6
Sværhedsgrad: Mellem
Pr. portion: 566 kcal

Vegetarisk

Allergenoplysninger: kan indeholde æg, gluten og mælk. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

1 stk.pie crust, store-bought or homemade, 9-inch
1 stk.yellow onion, thinly sliced
1 spsk.butter
150 ggruyere cheese, shredded
3 stk.large egg
1,5 kopheavy cream
0,5 kopmilk
0,25 tsk.nutmeg, freshly grated
0,5 tsk.salt
0,25 tsk.black pepper, freshly ground
2 spsk.chives, minced

Udstyr

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

Fremgangsmåde

Trin for trin

1
Preheat your oven to 190°C (375°F).
Ca. 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.
Ca. 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.
Ca. 20 min.
Kokkens note: 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.
Ca. 1 min.
5
Add the yellow onion to the skillet and cook slowly for 10-15 minutes, stirring occasionally, until deeply caramelized and tender.
Ca. 15 min.
Kokkens note: 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.
Ca. 1 min.
8
Distribute the caramelized onion over the cheese, then top with the remaining gruyere cheese.
Ca. 1 min.
9
In a large bowl, whisk together the large eggs, heavy cream, milk, nutmeg, salt, and black pepper until well combined.
Ca. 2 min.
10
Carefully pour the egg mixture over the cheese and onions in the pie crust.
Ca. 1 min.
Kokkens note: 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.
Ca. 35 min.
Kokkens note: 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.
Ca. 15 min.
Kokkens note: Resting allows the custard to set completely, preventing it from collapsing when cut.
13
Garnish with fresh chives before serving.

Pr. portion

Næringsindhold

50%Score

Kalorier: 566,2kcal
Protein: 16g
Kulhydrat: 28,6g
Fedt: 44,1g
Kostfibre: 1,5g
Sukker: 12,7g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover quiche tightly covered in the refrigerator.

Genopvarmning

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