Baked, savory pie also known as a Quiche. Containing the best combination of bacon and golden browned onions.
Ingredients:
Crust:
200 g
buckwheat flour
80 g
unsalted butter
Pinch of
salt
80 ml
lukewarm water
(pie dish 24
cm in diameter)
Filling:
4 big red
onions
1 dl of red
wine
200 g of
bacon
Oil for
frying
250 g sour
cream
150 g gouda
type cheese
2 egg yolks
1 teaspoon of
salt (depending on your preferences)
Pepper
Herbs a la Province
Directions:
1) Mix together
200 g of buckwheat flour, 80 g of unsalted butter – grated and 80 ml of
lukewarm water. Work the dough for a while then wrap up in clear foil and let
rest in the fridge for at least an hour.
2) Cut 4 red
onions into thin slices and heat up a pan. Add oil and start frying the onion.
Meanwhile dice the bacon. Fry the onions until they start to brown a little.
Add 1 dcl of red wine and let simmer. Shortly before all the fluids have evaporated
and the vine has been absorbed by the onions add the diced bacon and let fry.
Add the herbs a la Province.
3) As soon as
you think the bacon is done (up to you if you like it more browned, fried or
less. From our experience the more the better, but not too much) put the
mixture into a sifter over a bowl and strain the extra fat. Transfer the
mixture into a bowl and let cool.
4) Preheat the
oven for 180 °C
5) Take out the
dough and roll it out on a floured surface a sheet approximately 0,5 cm thick
and a bit bigger that the pie dish. Grease and flour the pie dish before
pressing it upside down on the sheet of dough to cut out the right size. Turn
upside down, using fingers carefully fit the dough into the dish. You can use
the leftover dough to improve the edges of the quiche crust.
6) Punch several
holes into the bottom of the pie crust using a fork so that it doesn’t rise up
during baking.
7) Pre-bake the
pie crust for approximately 15 minutes.
8) Add 250 g of
sour cream, 150 g of grated Gouda cheese and 2 egg yolks into the sifted
mixture of bacon and onions and stir thoroughly.
9) Pour the
mixture into the pre-baked pie crust and bake in the oven for about 20 minutes
(still on 180 °C)
Tips & Tricks:
We
originally found this recipe thanks to a friend of ours who is doing this
quiche for a long time on the internet. However as we reviewed the recipe there
were so many mistakes and data missing that we are not even mentioning it here.
This is our much more improved version and it also tasted much better than the
original.
If you don’t
want to use wine, no problem, the recipe is still tasty. When it comes to the
brand of wine which to use we would rather recommend a drier type. The onions
caramelize and sweeten a little during frying.
We ourselves
used sliced bacon which we then diced and we didn’t try whole diced bacon so we
can’t say how different the final quiche would be.You can also use normal flour instead of buckwheat which might be difficult to obtain in some places
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