Caramelised Red Onion and Curly Kale Quiche with Parmesan and Mozzarella
A savoury quiche with caramelised red onion, curly kale, cream, Parmesan and mozzarella. Rustic, rich and good served warm or cold.
Servings
Ingredients
Instructions
- Grease a 26 cm quiche tin. Unroll the puff pastry and let it rest at room temperature. Fry the red onion in 1 tbsp olive oil for 5 minutes, add the sugar and caramelise for 10 minutes.1 sheet puff pastry, 1 red onion, 2 tbsp olive oil, 2 tsp sugar
- Preheat the oven to 200°C. Remove the onion. Fry the kale in the same pan with the remaining olive oil. Slice the garlic finely, add it to the kale and season.300 g curly kale, 1 garlic clove
- Beat the eggs with the cream and Parmesan. Line the tin with pastry, press the edges and prick the base. Add the kale and egg mixture, top with caramelised onion and mozzarella, and bake for 40 to 45 minutes.3 eggs, 200 g single cream, 2 tbsp grated Parmesan, 60 g grated mozzarella, salt and freshly ground pepper
Drink pairing
This quiche is creamy, cheesy and slightly sweet from the onion. Pair with crisp acidity or light bitterness.
Alcoholic
- Chenin Blanc
- Dry Cider
- Belgian Blonde beer
Non alcoholic
- Sparkling lemon water
- Cold green tea
- Alcohol-free blond beer
Nutrition per serving
Calories: 695kcal (35%) | Carbohydrates: 38g (13%) | Protein: 16g (32%) | Fat: 54g (83%) | Saturated Fat: 20g (125%) | Cholesterol: 192mg (64%) | Sodium: 396mg (17%) | Potassium: 452mg (13%) | Fiber: 4g (17%) | Sugar: 5g (6%) | Vitamin A: 8302IU (166%) | Vitamin B12: 1µg (17%) | Vitamin C: 73mg (88%) | Vitamin D: 1µg (7%) | Vitamin E: 3mg (20%) | Vitamin K: 309µg (294%) | Folate: 118µg (30%)
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