Quiche di cipolla

Course Side dish
Cuisine Italian
Servings 6 pax


  • 375 g Pound dough
  • 2 pcs Ui
  • 6 dl Melk
  • 1,5 dl Room
  • 2 tblsp Olijfolie
  • 1 tblsp Boter
  • 1 pcs Eieren


  • Make the pound dough according to the recipe.
  • Cut the onions into rings. Heat the oil and butter in the frying pan and fry the onion rings on a low heat until they are nicely colored. Put them on a plate, and make sure they stay nice and round. Allow to cool to room temperature. Mix the milk and cream and the eggs together.
  • Roll the dough between two floured sheets of greaseproof paper into a circle. Remove the top sheet and press the cake tins with the edge into the dough. Cut a round of dough with a knife 1 cm from the edge. Turn around and carefully press the dough into the molds. Prick a few times with a fork in the soil and spread the onion rings over the molds. Carefully pour the milk / cream mixture over the onion rings.
  • Bake the quiches for 20 minutes at 180ºC and serve hot. Place them on a plate and garnish with chives.
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