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

Een origineel recept van Forkin

Totale tijd: 1 uur 30 min
Porties: 6
Moeilijkheid: Gemiddeld
Per portie: 566 kcal

Vegetarisch

Allergeneninformatie: kan eieren, gluten en melk bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

1 stpie crust, store-bought or homemade, 9-inch
1 styellow onion, thinly sliced
1 elbutter
150 ggruyere cheese, shredded
3 stlarge egg
1,5 kopjeheavy cream
0,5 kopjemilk
0,25 tlnutmeg, freshly grated
0,5 tlsalt
0,25 tlblack pepper, freshly ground
2 elchives, minced

Keukengerei

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

De bereidingswijze

Stap voor stap

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

Per portie

Voedingswaarden

50%Score

Calorieën: 566,2kcal
Eiwit: 16g
Koolhydraten: 28,6g
Vet: 44,1g
Vezels: 1,5g
Suiker: 12,7g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover quiche tightly covered in the refrigerator.

Opwarmen

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