Imagine a very fluffy quiche, so fluffy that the entire thing puffs up like a balloon in the oven when it’s cooking, a foot in height. I kid you not. That’s exactly what this quiche did! (See my instagram account for proof! Instagram: fullfatdiet) I made this quiche with 6 eggs, using only the egg yolks from two eggs. For the cream I held back on the heavy cream and replaced 3/4 of the usual dose with gasp! (0% fromage blanc!) Yes, I used a 0% product in my cooking! Such a traitor I am! This is only because it was in our refrigerator and frankly is so tasteless that I thought hiding it in this quiche would be a clever way to use it up. We only bought it as it does not contain cholesterol, since one of us as you know is watching our intake…
Red onions are the star of the show. When you cut them, they release a sort of milky white juice. It’s normal. Keep cutting. And try not to cry. Oops. Too late, I know.
Fry the onions in unsalted butter. Then pour them into the quiche batter, mix well.
Add in the fresh goat cheese, cubed in large size pieces.
Pour into a pate brisé:
Bake at 200C (392F) for 40 minutes. The quiche will puff WAY up almost a foot in height. I think it’s because it is so light because of the egg whites and 0% fromage blanc inside. Anyway, when it comes back down after cooling, it regains its normal shape:
Serve with a fresh green salad and a glass of red wine. Smile, say quiiiiche!
PS- If Quiche’s really your thing, you can also try my other quiche recipe: Leek and Mushroom Quiche