Pastry Crust
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup cold unsalted butter, cut into pieces
1/3 cup water
1/4 teaspoon salt
Filling
1/2 cup milk
1/2 cup grated Parmesan cheese
1 tablespoon unsalted butter
1/2 teaspoon salt
2 garlic and onion bulbs
2 cloves of garlic, minced
3 eggs
Decoration
1 garlic and onion bulb, sliced thinly
Accessory
Removable bottom form of 17 cm x 26 cm
Pastry Crust
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup cold unsalted butter, cut into pieces
1/3 cup water
1/4 teaspoon salt
Filling
1/2 cup milk
1/2 cup grated Parmesan cheese
1 tablespoon unsalted butter
1/2 teaspoon salt
2 garlic and onion bulbs
2 cloves of garlic, minced
3 eggs
Decoration
1 garlic and onion bulb, sliced thinly
Accessory
Removable bottom form of 17 cm x 26 cm
Pastry Crust
Sift together the two types of flour with salt, then add the cold butter and mix until a dough forms
Add the water and knead for a bit more
Shape into a ball, wrap in plastic film, and let it chill for about 15 minutes
Preheat the oven to medium temperature
Remove the bottom form
Roll out the pastry over the base of the form until it's very thin
Trim the edges and fit the form with an egg ring
Make rolls with the remaining dough and press them into the sides of the form
Trim the edges and, using a fork, prick the base in several places
Cover with aluminum foil and bake for about 20 minutes
Remove the foil and return to the oven for another 10 minutes or until golden brown
Remove from the oven and let it cool
Keep the oven on
Filling
In medium heat, sauté the garlic in butter, stirring, for about 2 minutes
Add the sliced garlic and onions and sauté them
Transfer to a bowl and, when cooled, mix with the remaining ingredients
Fill the pastry and bake for about 25 minutes
Unmold and decorate
Decoration
Distribute the raw garlic slices over the quiche
They should not be consumed
Serve only for decoration.
