{"id":14830,"date":"2021-05-27T17:02:43","date_gmt":"2021-05-27T16:02:43","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/05\/27\/zwiebel-confit-und-4-kase-quiche-onion-confit-and-4-cheese-quiche\/"},"modified":"2024-11-12T14:55:13","modified_gmt":"2024-11-12T06:55:13","slug":"zwiebel-confit-und-4-kase-quiche-onion-confit-and-4-cheese-quiche","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/05\/27\/zwiebel-confit-und-4-kase-quiche-onion-confit-and-4-cheese-quiche\/","title":{"rendered":"Zwiebel Confit und 4 K\u00e4se Quiche \u2013 Onion Confit and 4 Cheese Quiche"},"content":{"rendered":"

Wieder ist es so weit, wir von #wirrettenwaszurettenist sind wieder sch\u00f6n fleissig. Diesmal \u00abretten\u00bb wir die Quiches und Tartes und ich backe eine Zwiebel Confit und 4 K\u00e4se Quiche. Eine Quiche ist ein deftiger M\u00fcrbeteig, der mit einer herzhaften F\u00fcllung bedeckt wird und dann einen Guss, meist aus Ei und Milch, gebacken wird. Eine Tart ist nicht allzu viel anders, aber dessen M\u00fcrbeteig wird meist ohne Zugabe von Salz oder Zucker gemacht. Man kennt Tarts meist in s\u00fcssen Varianten, es gibt aber auch deftige.<\/p>\n

Eigentlich sind beide den Schweizer W\u00e4hen sehr \u00e4hnlich, der einzige Unterschied liegt im Guss, der in der Schweiz gezuckert oder gew\u00fcrzt wird. Wir zeigen Euch, wie einfach es ist, Dinge, die man fertig kaufen kann, selbst herzustellen. Da weiss man n\u00e4mlich dann, was man isst, welche Zutaten in der Quiche sind und wie gesund sie sind. Beim Gekauften sieht man an der Etikette, dass oft Farbe und Geschmacks-Verst\u00e4rker zugegeben werden.<\/p>\n

Meine Quiche (oder W\u00e4he) ist mit Zwiebeln und K\u00e4se belegt und schmeckt herrlich!<\/p>\n

Wieder geht mein Dank an die Moderatorinnen der\u00a0#wirrettenwaszurettenist<\/strong>\u00a0Gruppe.\u00a0Tamara von Cakes, cookies and more,<\/a>\u00a0Barbara von Barbaras Spielwiese<\/a>\u00a0und\u00a0Britta von Brittas Kochbuch<\/a>. Spezieller Dank geht an Martin, der unsere Files in Ordnung bringt!<\/p>\n

************<\/p>\n

It is time again for an event of #wirrettenwaszurettenist and we are very busy! <\/em>We \u201csave\u201d <\/em>Quiches and Tartes. <\/em>A quiche is made with a hearty short crust pastry covered with a salty filling and an egg milk topping. A tart is not that different; but the short crust pastry is made without any salt or sugar. You might know tarts being mostly sweet with fruits, but there are also salted ones. <\/em><\/p>\n

They are actually not that different from the Swiss ones called W\u00e4he, the only difference Is the egg milk topping which is being seasoned in Switzerland. We show you how easy it can be to make your own. <\/em>No need to buy a ready made one! <\/em>This way you know what is inside, no coloring agents or food enhancements! \u00a0Just read the label on the packaging\u00a0and you see what strange things are added. \u00a0<\/em><\/p>\n

My quiche (or W\u00e4he) is made with onion and cheese and is very delicious! <\/em><\/p>\n

Again, my thanks go to the moderators of our group\u00a0<\/em>#wirrettenwaszurettenist<\/em><\/strong>.\u00a0Tamara from Cakes, cookies and more<\/a>,\u00a0Barbara from Barbaras Spielwiese<\/a>\u00a0and\u00a0Britta from Brittas Kochbuch<\/a>. A special thank goes to Martin for helping us with the files!<\/em><\/p>\n\n\n

\"Zwiebel<\/figure>\n\n\n

F\u00fcr 4 Personen:
F\u00fcr den Teig:<\/strong>
250 g Mehl
125 g kalte Butter
1 zweig frischen Rosmarin, gehackt
1 Prise Salz
Ca 150 \u2013 200 ml kaltes Wasser<\/p>\n

F\u00fcr die F\u00fcllung:<\/strong>
2 grosse rote Zwiebeln
Wenig Oliven\u00f6l
100 ml Rotwein
50 g Butter
2 EL Orangenmarmelade (oder 2 EL Zucker)
200 g Ziegenk\u00e4se
100 g Cheddar
200 g Gorgonzola
2 EL Parmesan
Paprika
Muskatnuss
Pfeffer
20 ml Sahne<\/p>\n

F\u00fcr den Teig<\/strong> das Mehl mit dem Salz und dem gehackten Rosmarin mischen und die Butter in St\u00fccken zugeben. Nun mit den H\u00e4nden die Butter in das Mehl reiben. Das dauert ein Weilchen, bis das Mehl wie Paniermehl aussieht. Dann wenig kaltes Wasser beigeben und gut vermischen. Mehr Wasser zugeben und langsam alles zusammen kneten. Je nach Mehl braucht es 150 oder bis ca 200 ml Wasser. Man sollte einen geschmeidigen M\u00fcrbeteig daraus erhalten. Gut verpackt mindestens 1 Stunde k\u00fchl stellen. (Der Teig kann auch 1-2 Tage vorher hergestellt werden, oder die doppelte Menge machen und eine H\u00e4lfte davon einfrieren)<\/p>\n

F\u00fcr die F\u00fcllung stellen wir ein Zwiebel Confit her:<\/strong>
Die Zwiebeln halbieren und in d\u00fcnne Streifen schneiden. Dann in wenig Oliven\u00f6l langsam kochen. Wenn sie glasig werden, Rotwein zugeben und einkochen lassen. Dann wird die Butter und die Marmelade oder der Zucker zugegeben und man kann nun das Confit w\u00fcrzen. Kochen lassen, bis alles eine klebrig gl\u00e4nzende Masse ist.<\/p>\n

Die verschiedenen K\u00e4se wie folgt vorbereiten:<\/strong>
Den Ziegenk\u00e4se und den Gorgonzola in St\u00fccke schneiden. Den Cheddar und den Parmesan reiben.<\/p>\n

Eine runde Quiche Form einfetten und den M\u00fcrbeteig d\u00fcnn ausrollen. Die Form damit auskleiden.
Nun f\u00fcllt man das Zwiebel Confit ein und streut den Cheddar dar\u00fcber, danach verteilt man die Ziegenk\u00e4se- und Gorgonzola St\u00fccke darauf und streut am Schluss noch den Parmesan darauf. Man kann alles noch mit den Gew\u00fcrzen mischen. Die Sahne dar\u00fcber giessen. Im Ofen bei 200\u00b0 ca. 20-30 Minuten backen. Mit Salat servieren.<\/p>\n

************<\/em><\/p>\n

For the dough:<\/strong> <\/em>
250 g Flour <\/em>
125 g cold Butter <\/em>
\u00bd handful fresh Rosemary Needles, chopped <\/em>
1 pinch of Salt <\/em>
150 ml cold Water<\/em><\/p>\n

For the Filling:<\/strong> <\/em>
2 red Onion, sliced <\/em>
some Olive Oil <\/em>
100 ml Red Wine <\/em>
50 g Butter <\/em>
2 tbsp Orange Marmelade (or 2 tbsp Sugar)<\/em>
200 g Goat Cheese <\/em>
100 g Cheddar Cheese <\/em>
200 g Gorgonzola Cheese <\/em>
2 tbsp Parmesan Cheese <\/em>
Paprika <\/em>
Nutmeg <\/em>
Pepper <\/em>
20 ml Whipping Cream<\/em><\/p>\n

For the dough:<\/strong><\/em>
Mix flour, salt and the rosemary then add the cold butter cut into pieces and rub it into the flour. When the flour looks like bread crumbs add some cold water and knead to a dough. Be careful with the water, depending on the flour it might need more or less. Put the dough into a plastic bag and cool it in the fridge for 1 hour. )The dough can also be prepared in advance and kept in the fridge for two days or frozen.)<\/em><\/p>\n

For the onion confit:<\/strong><\/em>
Cut the onions into half and slice them thinly. Cook them in olive oil until very soft. Add the red wine and let it evaporate. Add the butter and the orange marmalade (or 2 tbsp of sugar) and add some seasoning. Let it cook until it is sticky and shiny.<\/em><\/p>\n

For the filling:<\/strong><\/em>
Cut the goat cheese and the Gorgonzola into cubes, grate the Parmesan and the Cheddar. Roll out the dough and line a sprayed pie dish. Prick with a fork. Now fill in the onion confit, then sprinkle the Cheddar on top, then the goat cheese and the Gorgonzola and lastly the Parmesan. Season to taste. Pour the whipping cream on top. Bake at 200\u00b0C for 30 minutes.<\/em> <\/p>\n\n

\n
\"\"<\/figure>\n<\/div>\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"\"<\/figure>\n\n\n\n
\"Zwiebel<\/figure>\n\n\n\n
\"Zwiebel<\/figure>\n\n\n\n
\"Zwiebel<\/figure>\n\n\n\n
\"Zwiebel<\/figure>\n\n\n

Meine Mitretter sind:<\/p>\n\n\n

Brittas Kochbuch – Spinattarte<\/a>
Barbaras Spielwiese – Rhabarber-Zitronenmelisse-Tarte<\/a>
Cakes, Cookies and more – Walliser Spargeltarte<\/a>
Turbohausfrau – Tarte<\/a>
Brotwein – Paprika Quiche mit K\u00e4se<\/a>
Anna Antonia-Herzensangelegenheiten – Spaghetti-Pie<\/a>
Pane-Bistecca – Zwiebel Confit und 4 Kaese Quiche<\/a>
CorumBlog 2.0 – Rhabarber-Tarte<\/a>
evchenkocht – Tarte mit karamellisierter wei\u00dfer Schokolade<\/a>
Kleines Kuliversum – Erdbeer Tarte mit Vanillecreme<\/a>
Cahama – Quiche vom gr\u00fcnen Spargel<\/a>
Kaffeebohne – Caprese Quiche<\/a>
Volkermampft – Linsen-Cotechino Tarte mit Rotwein-Ricotta Creme<\/a>
M\u00f6hreneck – vegane Schokoladentarte<\/a><\/p>\n\n\n\n

\"Zwiebel<\/figure>\n\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Wieder ist es so weit, wir von #wirrettenwaszurettenist sind wieder sch\u00f6n fleissig. Diesmal \u00abretten\u00bb wir die Quiches und Tartes und ich backe…<\/p>\n","protected":false},"author":5,"featured_media":163052,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,162,97,639,143,1280,288,22,44,21,74,99,269,77,33,277,23,64,100],"tags":[26,50,25,104,301,105],"class_list":{"0":"post-14830","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-wirrettenwaszurettenist","9":"category-alcohol","10":"category-from-around-the-world","11":"category-salty-pastry","12":"category-europa","13":"category-frankreich","14":"category-vegetables","15":"category-main-dishes","16":"category-cheese","17":"category-jam","18":"category-herbs","19":"category-recipe-collection","20":"category-switzerland","21":"category-snack","22":"category-suesse-waehe","23":"category-vegetarisch","24":"category-starters","25":"category-onion","26":"tag-gemuse","27":"tag-main-dish","28":"tag-kaese","29":"tag-herbs","30":"tag-pie","31":"tag-zwiebel","32":"post_format-post-format-gallery"},"yoast_head":"\nZwiebel Confit und 4 K\u00e4se Quiche \u2013 Onion Confit and 4 Cheese Quiche - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/05\/27\/zwiebel-confit-und-4-kase-quiche-onion-confit-and-4-cheese-quiche\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zwiebel Confit und 4 K\u00e4se Quiche \u2013 Onion Confit and 4 Cheese Quiche\" \/>\n<meta property=\"og:description\" content=\"Wieder ist es so weit, wir von #wirrettenwaszurettenist sind wieder sch\u00f6n fleissig. 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