For this spring onion quiche recipe, we've used spring onions which are commonly referred to as scallions. They are flavorful and do not break down easily which gives a nice texture to the quiche. Serve it at room temperature, a perfect dish for a picnic in the park!
For the recipe:
- 250 grams flour
- pinch of salt
- 125 grams of cold butter
- 65 grams of cold water
Makes a 10 inch quiche
Set oven at 350 F.
Place the flour, salt and cubed butter in a mixer bowl fitted with paddle attachment.
Mix until the butter pieces are the size of lentils.
Add the cold water and mix to combine, making sure not to over mix.
You may need a little more water if the dough is too dry.
Wrap in plastic and refrigerate for an hour.
Line your 10 inch tart pan and refrigerate for 30 minutes.
- 1 bunch spring onions (white and light green parts) thinly sliced
- 2 strips of bacon (we used beef bacon) cut into 1 inch pieces
- 225 grams of heavy cream
- 225 grams of milk
- 3 eggs
- 1 teaspoon of salt
- a few sun dried tomatoes, sliced
- 100 grams of grated Comte or Parmesan cheese
Cook beef bacon over medium heat until nicely browned, then remove from pan and set aside. In the same pan, add the spring onions and cook until softened and golden. Set aside.
In the meantime, whisk the heavy cream, milk, eggs and salt together.
Spread the grated cheese in the bottom of your lined tart pan.
Add the beef bacon, spring onions and sliced sun dried tomatoes on top. Pour the cream, milk and egg mixture over all the ingredients. Grate some nutmeg on top then bake in a 350 degree oven until the quiche is set in the middle and golden brown all over.
Serve at room temperature.