Name: Onion quiche
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 1 serving
Cuisine: Ingredients
Ingredients: 1.00 pinch salt; 185.00 g butter cold, cubed; 15.00 ml castor sugar; 1.00 eggs yolk only; 30.00 ml water iced; 20.00 ml fresh chillies 573; 45.00 g butter; 2.00 eggs; 1.00 eggs yolk only; 250.00 ml cream; 125.00 g gruyère cheese grated; 1.00 pinch nutmeg ground; 2.00 pinch salt and freshly ground black pepper to taste

Recipe Disclaimer

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Ingredients (13)

Pastry: cake flour

1.00 pinch	salt
185.00 g	butter — cold, cubed
15.00 ml	castor sugar
1.00	eggs — yolk only
30.00 ml	water — iced

Onion Custard: onions, chopped

20.00 ml	fresh chillies — 573
45.00 g	butter
2.00	eggs
1.00	eggs — yolk only
250.00 ml	cream
125.00 g	gruyère cheese — grated
1.00 pinch	nutmeg — ground
2.00 pinch	salt and freshly ground black pepper — to taste

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Method:

Oven temperature: 180°C

1. Prepare the pastry: Sift the
cake flour and salt into a
mixing bowl. Rub in the cold
butter with your fingertips
until the mixture looks like
breadcrumbs. Add the sugar.

2. Beat the egg yolk and water
together and add to the mixture.
Knead the mixture lightly until
a firm dough is formed. Place
the pastry in a plastic bag and
refrigerate it for 30 minutes.

3. Roll out the pastry on a flourdusted
surface to a thickness
of about 3mm ? it should
be slightly larger than the
springform or quiche tin you
will use. Line the tin with the
pastry, press it firmly against
the sides and cut off the excess
so that the edge of the pastry
protrudes just slightly above
the tin. Prick the bottom with
a fork, cover the pastry with
clingfilm and refrigerate for
30 minutes.

4. Prepare the filling: Fry
the onion in the oil over a
low temperature for about
20 minutes. Cover it with
crumpled baking paper and stir
occasionally. Allow the onion to
cool down. Beat the eggs and
egg yolk and add the cream,
cheese, onion, nutmeg, salt and
pepper. Preheat the oven.

5. Scoop the filling into the
cold pastry shell and bake for
40-45 minutes or until the
quiche is golden brown and
puffy. Serve it hot or cold. Makes one 23cm quiche.