Publications
- 500.00ml - Pastry: cake flour
- 1.00pinch - salt
- 185.00g - cold butter, cubed
- 15.00ml - castor sugar
- 1.00 - egg yolk
- 30.00ml - ice water
- 6.00 - Onion Custard: onions, chopped
- 20.00ml - olive oil
- 45.00g - butter
- 2.00 - eggs
- 1.00 - egg yolk
- 250.00ml - cream
- 125.00g - Gruyère cheese, grated
- 1.00pinch - nutmeg
- 2.00pinch - salt and freshly ground black pepper, to taste
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.
