Pepper and Onion Quiche Recipe
Learn how to make a delicious salty cake by following the recipe. With this step-by-step recipe you will discover how to make the base dough at home and a spectacular onion and ham filling. The final point will be given with some piquillo peppers, which in addition to giving color to the dish, will give it a contrast of exquisite flavor.
You can serve this pepper and onion quiche for dinner or as a starter in a special meal, so if you can’t make it right away, save it in your favorites folder so you have it on hand whenever you want.
Ingredients to make Pepper and Onion Quiche:
Base
- 200 grams of wheat flour
- 50 milliliters of olive oil
- 65 milliliters of water
- ½ teaspoon sea salt
Filling
- 200 milliliters of evaporated milk
- 3 piquillo peppers
- 60 grams of Serrano ham in cubes
- 500 grams of onion
- 2 Eggs
- 1 pinch of sea salt
- 2 tablespoons of olive oil
- 1 pinch of ground black pepper
How to make Pepper and Onion Quiche:
The first thing we will do in this onion quiche recipe is to make the base. To do this, mix all the ingredients on the list with the help of a spoon until you get a dense dough. At that point, we continue kneading with our hands until it is ready.
Tip: The short crust pastry is normally made with butter but with olive oil it is much better to my taste
When we have the dough ready, we make a ball and wrap it with a plastic bag to reserve in the fridge for about 30 minutes. We take advantage and lightly grease the mold in which we will make the quiche, about 20 centimeters at the base and 24 at the highest part of the edge. While the half hour passes, we begin to prepare the filling. Cut the onion into feathers and fry over low heat in a pan with olive oil.
Keep cooking for about 30 minutes or so, it should be as seen in the photo. When you have it, we reserve until it cools. We buy the Serrano ham directly in cubes, but if you don’t have it that way you will have to cut it. On the other hand, we open the peppers in half, to remove the seeds, and cut them so that there are pieces of equal size. To assemble the onion and pepper quiche, we start by stretching the dough. We place it on the mold and pass the roller around the edge to remove the excess dough, you can guide yourself with the photos.
Then, prick the entire surface with a fork and place a sheet of baking paper and some weight on top (dried legumes, such as chickpeas for example) to prevent the dough from swelling.
Cook in the oven at 200ºC for fifteen minutes. The usual thing is to place chickpeas on baking paper, but this system works well for me. This process is called blank baking. On the other hand, we finish mixing the filling ingredients. Then, we beat the eggs and add the evaporated milk, the ham and the already cold onion. We correct the seasoning with a point of salt and ground pepper to taste. Pour the mixture over the already baked short crust pastry base and place the piquillo peppers on top as a decoration. You can leave them as seen in the photo or make the shapes that you like the most to give it your personal touch. Finally, we cook the pepper and onion quiche for 30 minutes at 210ºC.
Be careful to prevent it from burning and when the filling has curdled and the dough has a golden hue, remove from the oven and let cool to room temperature. As with the potato tortillas, the quiche can be finished cooking with the internal heat, so if you see that it is a little bit lacking to be ready, you can take it out of the oven. To enjoy!
