Medium difficulty – Preparation 10 minutes – Cooking 60 minutes
A roll of puff pastry | 500 g of white onions | 50 g of butter | 50 g of Parmesan cheese | 50 g of Emmenthal | 250 ml of cream | 2 teaspoons of curry | 3 eggs | Salt and pepper
1. Peel the onions and cut them into small pieces. We grate the two cheeses with a thin hole grater.
2. Roll out the puff pastry and line a 26 cm tart mold, preferably one with a removable base. If we only have molds with a plain bottom, let’s line them with lightly buttered parchment paper in order to facilitate the extraction operation, once the quiche is cooked. We spread the dough on the mold and cut the excess part. We put the mold coated with puff pastry in the refrigerator.
3. We switch on the oven at 200 ° C with static function. While the dough rests, in a non-stick pan on medium heat, melt the butter and add the chopped onions. Add salt and cook, lowering the heat, until the onions brown well (almost tending to brownish). It takes about 30 minutes. We flavor with curry.
4. Put the onions in a mixer and whisk until the mixture is still a little coarse. Let’s put it in a bowl and add the cream, the eggs, the two grated cheeses and mix everything well.
5. Pour the filling into the puff pastry shell and bake for about half an hour. We check that it is cooked by inserting the blade of a knife in the center: it must come out dry. We take the quiche out of the oven and let it cool.
6. Serve sliced, accompanying, if desired, with a green or mixed salad. It is also excellent with cherry tomatoes.