John Myers
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Apple and Onion Quiche
The perfect apple and onion quiche recipe with a picture and simple step-by-step instructions.
- 200 g Flour
- 0,5 tsp Salt
- 1 tsp Baking powder
- 100 g Quark
- 4 tbsp Milk
- 4 tbsp Oil
- 5 Apples
- 400 g Fresh onions
- 150 g Streaky bacon
- 1 tbsp Butter
- 200 ml Creme fraiche Cheese
- 80 g Grated Emmental
- 3 Eggs
Preparation of the soil
- Mix the flour with salt and baking powder. Add the quark, oil and milk and knead into a smooth dough. Wrap the dough in cling film and let it rest in the refrigerator for 20 minutes.
The topping
- Cut the bacon into cubes. Peel the onion and cut into rings (the fastest way is with a food processor). Sear the bacon in a pan, remove it, add the butter and sauté the onion rings until translucent. Mix the onion rings with the bacon.
- Peel and quarter the apples, remove the core and cut into thin wedges. (I had very small apples from the market, so I took several accordingly.)
- Roll out the dough. Grease a springform pan and sprinkle with breadcrumbs. Put the dough in it. Spread the apples on the dough base. Top with the onions with the bacon. Now whisk the creme fraiche, Emmental and eggs and pour over the quiche.
- Bake in the oven at 220 ° for 40 minutes. If the surface turns too brown, cover with aluminum foil.
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