Dough

2 cups flour

150 g (5 oz) butter

1 tsp baking powder

Pinch of salt

4 tbsp ice water

Filling

4 onions chopped
2 tbs oil or 100 g (4oz) butter

250 ml (8 oz) cream

 4 egg yolks

Salt and pepper

 

• Mix flour, baking powder, salt and butter in food processor with steel blade until it resemble breadcrumbs. Add ice water (3 tbs to start with) till pastry forms a ball Only use the 4th tbsp of water if required and only few drops at a time as it tends to suddenly go a bit to soggy (do not over-process).

• Grease or spray a pie dish.

• Pat the dough on the pie dish, prick base with a fork all over brush with a little beaten egg and bake blind for 10 min.

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• Fry onion in a margarine or oil till golden brown

• Melt the butter in a heavy-based saucepan, then add the chopped onions, stir to get them well coated in the butter, and cook them (uncovered) over a medium heat for about half an hour until they have reduced and turned a deep brown. Give them a stir from time to time to prevent them catching on the bottom of the pan and, if at the end of the time they haven't turned almost mahogany brown, turn the heat up and cook for a further    10 min.

• Mix eggs and cream

• Add onions to cream and pour over half baked quiche

• Sprinkle with grated cheese and paprika

• Bake until center of quiche is just set, about 30 minutes. Let stand 15 min before serving.

 

 

Serving suggestions:

As a dish for a Brunch

As a casual lunch with salad

As a starter

As a savory tart for a tea party