Jean-Louis’ onion quiche

Name: Jean-Louis' onion quiche
Yield: 8 servings
Cuisine: Bake
Ingredients: 250.00 g flour cake; 125.00 g butter or margerine; 5.00 ml salt; 1.00 eggs; 45.00 ml water; 3.00 ml Baking powder; 500.00 g onion sliced; 50.00 ml butter or oil; 100.00 g cottage cheese smooth; 2.00 eggs; 125.00 ml cream or yoghurt; 5.00 ml Baking powder; sea salt and freshly ground black pepper; nutmeg grated

8 servings

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Vegetables

By Food24 November 03 2009

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Ingredients (14)

PASTRY

250.00 g	flour — cake
125.00 g	butter — or margerine
5.00 ml	salt
1.00	eggs
45.00 ml	water
3.00 ml	Baking powder

FILLING

500.00 g	onion — sliced
50.00 ml	butter — or oil
100.00 g	cottage cheese — smooth
2.00	eggs
125.00 ml	cream — or yoghurt
5.00 ml	Baking powder
	sea salt and freshly ground black pepper
	nutmeg — grated

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Method:

Preheat oven to 220 ºC. Knead all the pastry ingredients until smooth, roll out and line a well buttered 250 mm pie dish and refrigerate for 30 minutes. Sauté onions in butter or oil until transparent and use to line pastry shell. Mix the remaining ingredients and pour over the onions. Bake for 15 minutes, reduce oven temperature to 200 ºC and bake for another 25 minutes. Serve warm as a starter or light luncheon dish.
Serves 6-8.