How to make stilton and mixed onions quiche
Make Stilton and Mixed Onions Quiche
10
STEPS
INGREDIENTS
Peel and chop the carrots
Put the carrots in a pan with some olive oil and a splash of water
Slice up all the onions, save half of the red onion for garnishing
Add them to the carrots, and lower the heat, season with salt and pepper. Cook for 10-15min until soft then set aside and let cool down
In a bowl grate the Emmental cheese
Crack the eggs in
Add the cream
Season with pepper and nutmeg
Whisk everything together
Cut the stilton into small crumbles
Stir it in the onions mix when cold, so that it won't melt
Coat a baking pan with flour and then phillo paste. I like to wrinkle the extra one around the edges, but you can cut it flush if you want.
Place a small quantity of cream egg mix in the coated pan to form a base layer
Add half of the onion and cheese mix, then cover with some more cream and eggs. Repeat with the remaining onion and stilton mix
Pour the remaining cream and eggs mix on top. Bake for about 20-30min in a 200C preheated oven, until it start browning on top
In the meantime take care of the garnishing. Finely slice the remaining half of the red onion
Add the onion to a pan with some sunflower seeds oil
When the onion starts softening add the brown sugar to the pan
Stir well until the sugar starts melting
Add the vinegar in and turn the heat to high.
Keep stirring until the vinegar evaporates
When the quiche starts browning on top take it out of the oven
Garnish the top with the caramelized onion
Bake for another 10min
Enjoy!
- 2.0 Large Carrots
- 1/2 Gold onion
- 1.0 Shallot
- 1.0 Leek
- 1.0 Red Onion
- 100.0g Stilton
- 100.0g Emmental
- 200.0ml Extra thick cream
- 3.0 Eggs
- 2.0Tbsp Brown sugar
- 4.0Tbsp White vinegar
- Salt
- Pepper
- Olive oil
- Sunflower seeds oil
- Phillo paste
- Nutmeg
Gioele Nunziatini
Italian born and raised, I moved abroad to pursue a career in engineering. Cooking is what brings me back to my origins, to the flavors of my parents' farm.
London, UK
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