I love this time of year when the markets are packed with wild peaches. So plump and juicy, it is hard to just eat one. I wanted to use them for a savory recipe and came up with this very easy quiche. The phyllo dough gives it a super crispy edge and I used olive oil, instead of butter to assemble the dough.
This recipe is enough for a 25cm mold or oven dish.
For the caramelized onions:
3 medium white onions, thinly sliced
3 tablespoons of olive oil
Pinch of salt
Pinch of pepper
For the cream mixture:
300ml of cream
2 egg yolks
About 1/2 a teaspoon of salt
Pinch of pepper
Pinch of garlic powder
150grs of gorgonzola, crumbled
2 wild peaches, thinly sliced
7 sheets of phyllo dough
Olive oil for brushing the dough
Fresh thyme to decorate the quiche
Preheat the oven to 180C/350F.
Place the olive oil for the onions in a large pan over medium-low heat. Once the oil is hot, add the onions, salt and pepper. Cook for about 8 minutes until the onions become caramelized. Stir from time to time so that they don’t burn. Set it aside.
Brush your oven dish with some olive oil. Then place one sheet of phyllo dough, brush it with some olive oil and repeat until you are done with all 7 sheets.
Spread the caramelized onions over the bottom of the quiche, then sprinkle the gorgonzola and finally add the peaches.
In a separate bowl, whisk the cream, yolks, eggs, salt, pepper and garlic powder.
Carefully pour the cream mixture over the quiche.
Bake it for about 30 minutes until the dough is golden and the filling is set and slightly golden.
Let it cool down a bit. I like to serve it with a few leaves of fresh thyme.
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