Quiche onion and garlic French

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  • Mass
  • Flour: 1 1/2 cup
  • Softened butter: 100 g
  • Chilled water: 3 tablespoons
  • Salt: 1 pinch
  • Stuffing
  • Butter: 25 g
  • Medium size onions: 5
  • Leek: 2 stalks
  • Eggs: 3
  • Cream: 1/2 cup
  • Grated parmesan cheese: 100 g
  • Salt and pepper: taste.


Mass: Pour the flour on the work surface and make a pit in the center. Pour the butter and work with the fingers, until the dough is esfarelada. Join a trickle of water frozen by little and little, whenever it is necessary. Form a ball of dough, cover and let stand.

Roll out dough on a tarteira, chop the fund with a fork and bake in the forn the pre-heated to 180 for 10 to 15 minutes. Book.

Filling: Melt the butter in a frying pan. Saute the onion cut into half-moons and the leeks into rings. /p>

To the party, beat the whole eggs and cream. Season with salt and pepper.

Spread the onion and the garlic French on the batter, pour the cream with egg on top and finish with the grated cheese.

Bring it back in the oven for 25 to 30 minutes or until well golden.

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