The German version of this post has many different names for this quiche, but it would have been too complicated to explain it all, so I make it easy for you here – a delicious quiche with herbs and onions! ;)
Onion quiches have a long tradition where I come from – beginning of autumn, when the season for certain types of onions starts, we celebrate that with a big street fair in the area where I am coming from and have loads of onion quiche and new wine (that is also a nice part of the celebrations) ;)
So there are many traditional recipes out there for those kinds of quiches – we call them “Bülle Dünne” or more commonly known as “Zwiebelkuchen”. This version here is different. It combines the typical southern bake with the herbs that are used for a dish coming from Frankfurt called “Frankfurter Grüne Soße” – it’s a sauce withparsley, chives, sorrel, borage, cress, chervil and salad burnet whichis normally served with potatoes and meat – the sauce is the star in that dishes, not the meat ;)
Well… normally you would not really combine thesetwo things, but there is monthlyblogger event called#ichbacksmiron Claras blog, and this month the topic is “herbs” – what a coincidence :P So I tried something new and it turned out pretty damn good! :)
If you don’t get all the herbs listed (I know it’s probably not that easy to get them all) – use only some of them or replace them with ones you have – if the mixture has a good smell, it should work fine ;)
Note: If you never heard of Federweißer, you probably won’t get it in the area you are living ;) That is fine. It is new wine and the first batch of wine they sell in stores which is actually not really wine – it is more like grape juice that is starting to turn into wine. The longer you keep it in your fridge, the more alcohol it will have. So if you can’t get hold of that, use regular white wine for the recipe – should work perfectly.
INGREDIENTS / ZUTATEN
- English
- Deutsch
For the crust:
7 oz. (200g) all-purpose flour
3.5 oz. (100g) cold butter
1 tsp. salt
1 egg
4-5 tbsp. ice water
For the filling:
1 bunch spring onions
2 red onions
1 white onion
2 shallots
olive oil for frying
1/2 cup (120ml) Federweißer (or white wine)
3 eggs
3/4 cup (200ml) heavy cream
1/2 cup (100ml) milk
4 tbsp. herbs for “Frankfurter Grüne Soße”*
salt, pepper
pinch of Curcuma
pinch of pimentón
*typically parsley, chives, sorrel, borage, cress, chervil and salad burnet
Für den Teig:
200g Mehl (Type 550)
100g kalte Butter
1 TL Salz
1 Ei
4-5 EL Eiswasser
Für den Belag:
1 Bund Lauchzwiebeln
2 rote Zwiebeln
1 weiße Zwiebel
2 Schalotten
Olivenöl zum Anbraten
120ml Federweißer (oder Weißwein)
3 Eier
200ml Sahne
100ml Milch
4 EL Kräuter für Frankfurter Grüne Soße*
Salz, Pfeffer
Prise Kurkuma
Prise Pimentón
*typischerweise sind das Petersilie, Schnittlauch, Sauerampfer, Borretsch, Kresse, Kerbel und Pimpinelle
DIRECTIONS / ZUBEREITUNG
- English
- Deutsch
1. Add the flour, salt, and cold butter in small pieces to a bowl. Use a pastry cutter to bring the flour and butter together until they form small crumbs. Add the egg and 4 tablespoons of the water and mix with a rummer spatula – you should get a soft dough (but not too soft). If it is not coming together add another tablespoon of the water and more if needed. Form a flat disc and wrap in plastic wrap. Place in the fridge for an hour.
2. Grease a 10 inch (26cm) tart tin with a loose bottom. Roll out the dough and place in the tin – press to the bottom and sides to form a nice crust. Place in the fridge until the rest is done.
3. Wash the spring onions. Peel the onions and cut all into rings. Heat up a pan and add some olive oil. Sauté the onions for several minutes – they should get soft and look glossy but should not get dark or burnt. Season with salt and pepper. Add the Federweißer (or white wine), reduce the heat a bit and let cook for 2-3 minutes. Remove from the heat and let cool down.
4. Preheat the oven to 390˚F (200°C). In a small bowl mix the eggs with heavy cream, milk and the herbs. Season with salt and pepper (a good amount), the pinch of Curcuma and pimentón. Take the tart tin out of the fridge and place the onions on the crust. Pour the egg mixture on top and bake for 40-45 minutes. Serve warm with some Federweißer or white wine.
1. Mehl, Salz und die kalte Butter in kleinen Stücken in eine Schüssel geben. Mit einem Teigmischer so lange bearbeiten, bis alles zu kleinen Krümeln geworden ist. Das Ei und 4 EL Eiswasser zugeben und mit einem Gummispatel verrühren. Es sollte ein weicher, aber nicht zu weiter Teig entstehen. Falls die Krümel nicht zusammenhalten wollen, noch etwas Wasser zugeben. Alles zu einer flachen Scheibe formen und in Klarsichtfolie hüllen. Für 1 Stunde in den Külschrank legen.
2. Eine 26cm (10 inch) Tartform mit losem Boden einfetten. Den Teig auf einer bemehlten Fläche ausrollen und in die Form legen. Den Teig an den Boden und die Seiten pressen, damit ein schöner Rand entsteht. Zurück in den Külschrank stellen, bis der Rest fertig ist.
3. Die Frühlingszwiebeln waschen. Die restlichen Zwiebeln schälen und alles in Ringe schneiden. In einer Pfanne das Olivenöl erhitzen und die Zwiebeln darin einige Minuten glasig andünsten – sie sollten weich werden, aber keine Farbe bekommen oder gar anbrennen. Mit Salz und Pfeffer würzen. Den Federweißen (oder Weißwein) zugeben und alles bei etwas reduzierter Hitzezufuhr weitere 2-3 Minuten andünsten. Vom Herd nehmen und abkühlen lassen.
4. Den Ofen auf 200°C (390°F) vorheizen. In einer kleinen Schüssel die Eier mit der Sahne, Milch und Kräutern verrühren. Mit Salz und Pfeffer würzen (sollte eine ordentliche Menge sein), Kurkuma und Pimentón zugeben und verrühren. Die Tarteform aus dem Kühlschrank nehmen und die Zwiebeln auf dem Boden verteilen. Die Ei Mixtur darübergießen und im Ofen für 40-45 Minuten backen. Warm mit Federweißem oder Weißwein servieren.
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Here is a version of the recipe you can print easily.
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- Author: Bake to the roots
- Prep Time: 40
- Cook Time: 45
- Total Time: 120
Description
Classic quiche from Southern Germany in combination with some fresh herbs.
Ingredients
Scale
For the crust
- 7 oz. (200g) all-purpose flour
- 3.5 oz. (100g) cold butter
- 1 tsp. salt
- 1 egg
- 4–5 tbsp. ice water
For the filling
- 1 bunch spring onions
- 2 red onions
- 1 white onion
- 2 shalotts
- olive oil for frying
- 1/2 cup (120ml) Federweißer (or white wine)
- 3/4 cup (200ml) heavy cream
- 1/2 cup (100ml) milk
- 4 tbsp. herbs for “Frankfurter Grüne Soße”*
- salt, pepper
- pinch of curcuma
- pinch of pimentón
- *typically parsley, chives, sorrel, borage, cress, chervil and salad burnet
Instructions
- Add the flour, salt and cold butter in small pieces to a bowl. Use a pastry cutter to bring the flour and butter together until the form small crumbs. Add the egg and 4 tablespoons of the water and mix with a rummer spatula – you should get a soft dough (but not too soft). If it is not coming together add another tablespoon of the water and more if needed. Form a flat disc and wrap in plastic wrap. Place in the fridge for an hour.
- Grease a 10 inch (26cm) tart tin with loose bottom. Roll out the dough and place in the tin – press to the bottom and sides to from a nice crust. Place in the fridge until the rest is done.
- Wash the spring onions. Peel the onions and cut all into rings. Heat up a pan and add some olive oil. Sauté the onions for several minutes – they should get soft and look glossy but should not get dark or burnt. Season with salt and pepper. Add the Federweißer (or white wine), reduce the heat a bit and let cook for 2-3 minutes. Remove from the heat and let cool down.
- Preheat the oven to 390˚F (200°C). In a small bowl mix the eggs with heavy cream, milk and the herbs. Season with salt and pepper (a good amount), the pinch of curcuma and pimentón. Take the tart tin out of the fridge and place the onions on the crust. Pour the egg mixture on top and bake for 40-45 minutes. Serve warm with some Federweißer or white wine.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 9
Tags:onions savory tart
