Young Onion Quiche

(*) Roasting tin or quiche dish of 260 mm ø.

Clean the spring onions, leaving the nice part of the tubes if necessary. Cut the onions in half lengthwise.

In a non-stick frying pan, melt the butter. Place the spring onions close together. Sauté briefly. Then extinguish with the white wine. Season the onions lightly with salt and pepper and sauté on a low heat with the lid closed for about five minutes until just tender. Cool down.

Meanwhile, halve the cherry tomatoes and season lightly.

Spread the puff pastry on the baking sheet or in the baking pan. Prick the pastry base regularly with a fork.

Pour the cream cheese into the baking dish, gradually add the half cream and mix well. Stir in eggs and skimmed milk. Season the mixture with salt and pepper. Spread it on the dough base. Arrange the tomatoes and spring onions decoratively on it.

Bake the quiche in the oven preheated to 220 degrees Celsius on the lowest rack for about thirty minutes. If the surface darkens too quickly, cover with aluminum foil.

For the small household Two people: halve ingredients, use one whole egg and one egg yolk. Cut out rolled dough according to the size of each mold.

Baking tray or springform pan size: 200 mm ø, portion molds: 120 mm ø.

One person: quarter topping ingredients, use wine every two to three tablespoons for steaming. Icing: forty g F

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