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Ingredientes
- 1Â 2/3 c. All purpose flour
- 1/2 tsp Salt
- 7 Tbsp. Unsalted butter
- 1 lrg Egg yolk
- 3 Tbsp. Cool water, more if needed
- 2 Tbsp. Unsalted butter
- 6 x Yellow onions, thinly sliced
- 1 lrg Egg
- 1 x Egg yolk
- 1/2 c. Lowfat milk
- 1/4 c. Heavy cream
- Â Â Coarse salt and freshly grnd black pepper
- 6 ounce Blue cheese, crumbled
- 2 Tbsp. Freshly minced flat-leaf parsley
Direcciones
- 1. Place the flour and salt in the bowl of a food processor. Add in butter, egg yolk and water. Pulse till thoroughly mixed and coarse crumbs form. If the crumbs are very dry, add in more water. Remove to a clean work surface and, using the palm of your hand, work the dough into a round disk. Wrap in plastic film and refrigeratetill hard, 15 to 30 min.
- 2. Heat oven to 425 F. On a lightly floured surface, roll the dough out into a circle two inches larger than the tin; line the tin with the dough.
- Refrigeratetill hard, about 15 min. Line the pastry with crumbled parchment paper; cover with dry beans to weigh the pastry down. Blind bake the pastry shell at 425 F for 12 to 15 min. Remove the paper and beans; reduce the heat to 375 F and continue cooking till golden, approximately 5 min more. Remove the tart to a rack to cold. Leave oven set at 375 F.
- 3. Heat butter in a large skillet over medium heat. Add in onions. Stirring occasionally, cook till they are a deep golden, 20 to 30 min.
- Meanwhile, make the custard. Whisk together the egg, egg yolk, lowfat milk, cream and salt and pepper in a small bowl; set aside
- 5. Add in the blue cheese to the caramelized onions. Stir to heat and incorporate the cheese. Add in the parsley. Season lightly with salt and pepper. Spread the onion mix proportionately in base of the cooled pastry shell and pour the custard over it.
- 6. Bake quiche in the heated oven till set, 30 to 35 min. Remove to a rack to cold.
- Notes:This recipe makes one 10-inch tart; I suggest making two tarts to serve 12 people. You'll need a tart tin with a removable base.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 12 servings | |
| Calories 233 | |
| Calories from Fat 130 | 56% |
| Total Fat 14.74g | 18% |
| Saturated Fat 9.07g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 310mg | 13% |
| Potassium 157mg | 4% |
| Total Carbs 18.91g | 5% |
| Dietary Fiber 1.3g | 4% |
| Sugars 2.8g | 2% |
| Protein 6.61g | 11% |
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