Onion Quiche – Quiche a l’Oignon

1. Put 200 g of flour and salt in a large enough bowl, add 100 g of fat in flakes and 3-4 tbsp of cold water and knead everything together first with the dough hooks of the mixer, then with your hands until a smooth dough.

Wrap the dough in plastic wrap and chill for 30 minutes.

Peel the onions, cut them in half lengthwise and cut into slices 1.2 cm thick. Melt 40 g of fat in a frying pan and steam the onions in it for 15 min. with the lid closed until soft. Stir occasionally.

Season onions with salt and pepper. Set aside.

Grease a tart pan (d = 26 cm) and sprinkle thinly with flour.

Roll out the dough on the floured surface to 28 cm.

Place the dough sheet in the mold, raising a rim and pressing it slightly smooth. Prick the dough a few times with a fork and pre-bake in the hot oven at 200 °C on the 2nd rack from the bottom for 15 minutes (gas 3, convection oven 180 °C ).

In the meantime, mix eggs and whipped cream, season with salt, pepper and nutmeg (freshly grated). Mix with the onions and spread on the tart base form. Sprinkle the cheese on top.

5. bake the tart for another 25-half hours. Let rest for 5 min in the turned off oven.

Serve with frisée salad with bacon salad dressing.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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