Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry dough
Filling
Egg mixture
Utensils
One tart tin (approx. 30 cm in diameter), lined with baking paper
How it's done
Pastry dough
Mix the flour and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and leave to rest at room temperature for approx. 30 mins.
Filling
Heat the butter in a wide frying pan. Sauté the onions over a medium heat for approx. 15 mins., turning frequently, allow to cool slightly.
Quiche
On a lightly floured surface, roll out the dough into a circle (approx. 32 cm in diameter), place in the prepared tin. Prick the base firmly with a fork.
Egg mixture
Whisk the eggs with all the remaining ingredients, pour over the top of the onions.
To bake
Approx. 35 mins. on the bottom shelf of an oven preheated to 220°C. Remove from the oven, allow to cool slightly, remove from the tin.
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