Oh mama… this flavor combination blew me away. My diet is on hold indefinitely
Follow the instructions to make your Pâte Brisée (savory quiche base); and use this recipe for a savory filling.
Onion and Feta Quiche
(filling makes enough for 2 x 14″ x 4.25″)
– 2 x Pâte Brisée doughs, docked and pre-baked
– 2 medium sized red onion (caramelizing instructions here)
- 2 tbsp balsamic vinegar ( 45 grams)
– 2 tbsp brown sugar (55 grams)
- 2 tbsp olive oil (35 grams)
– ~ 1 1/2 cup of macedonian feta cheese, crumbled (more or less depending on personal taste)
Savoury Royale Mix
– 2 cups 18% Cream
– 2 whole Eggs
– 2 egg Yolks
– 1 tsp salt
– 1 tsp pepper
– 2 tsp paprika
– 1/2 tbsp dried parsley
1/4 teaspoon dried leaf thyme
Follow instructions for Pâte Brisée. Fit the dough to 2 x 15″x4.25″ quiche pans, and pre-bake.
Caramelize onions (instructions here) and allow to come to slightly cool. Place in the pie crust, and along with crumbled macedonian feta cheese.
Pre-heat oven to 375’F
In a seperate bowl, make the ‘savory royale': Mix all ingredients for savory royale, and whisk until light and fluffy.
Place the filled pie shells that are still in their pans onto a cookie sheet– this is done incase we have any pie filling that leaks (we don’t want a messy oven).
Divide, and pour the savory royale mixture evenly between the two pie shells. And put in oven immediately to bake. Bake at 375 for 25-35 minutes, or until the filling has set and is golden brown.
Serve the quiche with fresh tomato wedges or a tossed salad.