cookinero.com

From France came to us an open pie filled with water — onion quiche. The base is shortcrust pastry and a filling of eggs and cream. Adding onions to the filling makes the pie incredibly aromatic and juicy.

Step 1

To prepare the dough, sift the flour in advance. In a deep bowl, mix it with butter, salt, yolk and ice water. You should get an elastic dough. Wrap it in cling film and put it in the refrigerator overnight.

Step 2

Place the thinly rolled dough into the pan and trim off any excess edges. Prick the entire surface with a fork and place in the oven under pressure for 20 minutes at 180°C. Cool and bake for another 10 minutes without pressure.

Step 3

Caramelize the onion in butter until brown. In a separate bowl, mix the fried onion, eggs, and cream cheese. Pour in the cream, add thyme and green onions. Salt and pepper to taste.

Step 4

Pour the onion mixture into the quiche base, place a sprig of thyme on top and bake at 170°C for 20-25 minutes.