for 4 person

Pastry dough

200 g	half-white flour
½ tsp	salt
75 g	butter, cut into pieces, cold
1 dl	water

Filling

40 g	butter
600 g	onions, halved, in fine slices

Egg mixture

3	eggs
2 ½ dl	cream
200 g	tangy Emmental, coarsely grated
1 tsp	caraway seeds
¾ tsp	salt
a little	pepper

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.

Show complete recipe