Christmas Cheese and Onion Quiche (UK) using a Lufthous
(5)
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Indulge in the festive flavors of the UK with this delightful Christmas Cheese and Onion Quiche, a dish that’s as cozy as your favorite holiday sweater! This quiche brings together a symphony of creamy clotted cream, robust cheeses like Gruyere and Cheddar, and sweet, caramelized onions, all encased in a buttery pastry that crumbles at the slightest touch. Legend has it that quiche originated in the medieval German kingdom of Lorraine, but the British have certainly made it their own, especially around Christmas when cheese is a staple of holiday feasting. Serve it warm, or at room temperature, and let your taste buds do the carol singing—just be careful not to let it vanish faster than Santa down a chimney!
Ingredients
- 200 g Onion
- 25 g Sunflower oil
- 50 g Gruyere
- 50 g Slice of edam
- 50 g Cheddar
- 50 g Emmental
- 150 g Clotted cream
- 4 Eggs
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
Steps
- Add 300 g perfect shortcrust pastry on a workplan.
- Remove the dough and line a tart pan with a removable bottom (Ø 26 cm). Prick the bottom of the tart with a fork.
- Setaside the cake mold in a fridge during 20min.
- Preheat the oven at 180°C.
- Take the mold out of the refrigerator and line the bottom of the tart with parchment paper, then weigh it down with baking beads.
- Cook in the oven at 180°C during 15min.
- Remove the mold from the oven, then take out the beads and the parchment paper, and bake again.
- Cook in the oven at 180°C during 5min.
- Place the mold on a wire rack and let it cool. Keep the oven preheated to 180°C. Clean the bowl.
- Cut in pieces, and add 200 g of onion in the food processor bowl.
- Add 25 g of sunflower oil in the food processor bowl.
- Mix chop: 3sec / 0°C / Speed 5. Scrape the sides of the bowl with the spatula
- Mix manual: 5:00min / 100°C / Speed .
- Cut into small pieces, and add 50 g of gruyere, 50 g of slice of edam, 50 g of cheddar, 50 g of emmental on the workplan.
- Pour the mixture into the tart shell and spread it evenly, then sprinkle regularly with pieces of cheese.
- Add 150 g of clotted cream, 4 eggs, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Pour the mixture over the onions and cheese at the bottom of the tart.
- Cook in the oven at 180°C during 20min to 25min.
- The topping should be firm and golden. Serve hot or at room temperature.
