Onion quiche

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Ingredients

• 200 g half-white flour
• 0.5 tsp salt
• 75 g butter
• 1 dl water
• 40 g butter
• 600 g onions
• 3 eggs
• 2.5 dl cream
• 200 g tangy Emmental
• 1 tsp caraway seeds
• 0.75 tsp salt
• a little pepper

Steps

1. 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.
2. 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.
3. 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.
4. Whisk the eggs with all the remaining ingredients, pour over the top of the onions.
5. 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.