Quiche de Cebolla con Muzzarella y Parmesano

Instructions

1. 1To make the shortcrust pastry, combine the all-purpose flour and 1/2 teaspoon salt in a large bowl. Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Gradually add 4-6 tablespoons of ice water, mixing until a dough forms.
2. 2Roll out the dough on a lightly floured surface to fit a 9-inch tart pan. Carefully transfer the dough to the tart pan, pressing it gently into the bottom and sides. Trim any excess dough from the edges. Prick the bottom of the crust several times with a fork.
3. 3Bake the prepared crust in a preheated oven at 375°F (190°C) for 10 minutes until lightly golden. Remove from oven and set aside.
4. 4While the crust bakes, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the diced onion and cook until softened and translucent, about 8-10 minutes. Set aside to cool slightly.
5. 5Cut the mozzarella cheese into small cubes and grate the Parmesan cheese.
6. 6In a large bowl, combine the cooled sautéed onion, cubed mozzarella, 1/2 cup of the grated Parmesan cheese, eggs, heavy cream, 1/2 teaspoon salt, and black pepper. Mix everything well.
7. 7Pour the filling mixture into the pre-baked crust in the tart pan.
8. 8Sprinkle the remaining 1/4 cup of grated Parmesan cheese over the top of the quiche.
9. 9Return the quiche to the oven and bake for another 15 to 20 minutes, or until the filling is set and the top is golden brown. Let cool slightly before serving.

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