Abenheim Weissburgunder&Chardonnay trocken Ortswein

Ingredients

• 200 gflour
• 100 gcold butter
• 1 pieceegg
• 0,5 tspsalt
• 3 piecesred onions
• 1 tbspbutter
• 1 tbspbrown sugar
• 2 tbspbalsamic vinegar
• 150 gfresh goat cheese
• 3 pieceseggs for the custard
• 150 mlheavy cream
• 1 sprigfresh thyme

Preparation

1. 1Quickly knead the flour, cold butter, one egg, and salt into a smooth shortcrust pastry and let it rest, covered, in the refrigerator for 15 minutes.
2. 2Peel the red onions, slice them into fine rings, and sauté them in a pan with a little butter over medium heat until translucent.
3. 3Sprinkle the brown sugar over the onions, let them caramelize briefly, and deglaze with balsamic vinegar until the liquid has reduced.
4. 4Preheat the oven to 180°C (350°F) using top/bottom heat and lightly grease a quiche dish.
5. 5Roll out the dough on a floured surface, place it in the dish, press it up against the sides, and prick the base several times with a fork.
6. 6In a bowl, whisk together the remaining eggs with the cream, picked thyme leaves, salt, and pepper.
7. 7Distribute the caramelized onions evenly over the dough base and place small portions of the goat cheese on top.
8. 8Pour the egg and cream mixture over the filling and bake the quiche in the oven for about 30 to 35 minutes until golden brown and set.