RFCJ RECIPE ARCHIVE
Posted by : Miriam Podcameni Posvolsky KC: Quiche, Onion and Cheese - dairy
crust: 2 cups flour 1/4 pound butter or margarine 1/2 cup club soda or schweppes salt filling: 3 large onions -- very thinly sliced 2 tablespoons butter or margarine 1/2 pound grated yellow cheese (gruyere ) 1 tablespoon flour 4 eggs 1 1/2 cups heavy cream 1/2 cup milk salt -- pepper -- and nutmeg NOTE 1: All ingredients should be very cold. DOUGH: Cut butter into flour and salt until it resembles very coarse meal. Stir in soda. Knead just to combine. Wrap in film and refrigerate 1 hour. On a floured board roll out dough, fold in 3's, as if you were folding a letter. Chill 1 hour. FILLING: Cook onions in butter until translucent. Let cool. Stir flour into cheese. Blend eggs, cream, milk and seasonings. Roll out dough and place in a quiche pan. Place parchment paper or foil and weights or beans on top.Bake 15 minutes. Remove weight and paper. Spread onions in the bottom. Spread cheese mixture and pour cream and eggs on top. Bake in pre-heated 350 oven for 20 minutes. Turn down heat to 300 and bake another 35 minutes.
