Printable version

Ingredients (6-8 servings)

Dough
1 and half cup of flour
a pinch of salt
a pinch of sugar
100 gr. of butter
2 spoons of cold water

Filling
500 gr. of onion
40 gr. of butter
2 eggs
2/3 cup of cream
half a cup of "gouda" or "emental" cheese, in small pieces
1 teaspoon of salt
a pinch of pepper
a pinch of nut meg, in small pieces

Preparation of the Dough
Put in a bowl the flour, salt and sugar. Cut the butter into very small pieces and add them to the flour. Break up the butter with your fingertips while mixing it with the flour, until the mixture looks like grains. Sprinkle the cold water and wet the crumbs. Knead them slowly until an even dough is formed. Wrap the dough with plastic or wax paper and chill it for half an hour in the refrigerator. The dough may be prepared 1-2 days in advance, and kept in the refrigerator.

Preparation of the Filling
Cut the onion into very thin slices. Melt the butter and fry the onion on medium gas for 10 minutes, in a covered pan. Stir the onion once in a while. The onions should get a light brown color, almost transparent. Remove the onions from the gas.

Mix the eggs with the cream until an even mixture is formed. Add the cheese and spices. Add the onion. Heat the oven to medium temperature. Flatten the dough into a leaf and pad it with a 20-25 cm. round baking dish (Pyrex dish is recommended). Straighten the ends of the dough while in the baking dish, to give the quiche nice margins.

Pour the filling carefully on the dough. Bake in the oven for half an hour, until the filling becomes brown and slightly rises. Check if the quiche is ready by sticking a clean knife into the center of the filling. If the knife comes out clean, the quiche is ready; if not, bake for another 5 or 10 minutes and check again.

Serve hot!

Bon appétit!
Served to your gratification from Iris Georlette's kitchen!