Onion-Walnut Quiche

Ingredients

• 150 g flour
• 1 egg
• 75 g cold butter
• Salt
• butter (for the pan)
• baking paper (for blind baking)
• dried legume (for blind baking)
• 800 g onions
• 2 tbsp sunflower oil
• Salt
• pepper (ground)
• 2 tbsp freshly chopped thyme
• 4 eggs
• 150 ml whipping cream
• 150 g Sour cream
• 50 g grated cheese (e.g., Gruyère)
• 50 g chopped walnut kernels

Instructions

1. 1.

   Sift the flour onto a work surface. Create a well in the middle, pour in the egg and scatter the butter pieces around the edge of the flour. Quickly knead everything together with the egg, 1-2 tbsp cold water and salt into a smooth dough. Wrap in cling film and chill for 30 minutes.

2. 2.

   Preheat the oven to 200°C fan-assisted and grease a springform pan.

3. 3.

   Roll out the dough on a floured surface, place it in the pan and form a rim. Line with baking paper and fill with the dried legumes. Blind bake in the oven for about 10 minutes.

4. 4.

   Meanwhile, peel the onions and cut them into thin rings. Heat the oil in a large pan, sauté the onions over medium heat for about 5 minutes until lightly golden brown. Season with salt and pepper. Remove from heat and add the thyme.

5. 5.

   Whisk together the eggs, cream, sour cream and cheese for the custard. Season with salt, pepper and nutmeg.

6. 6.

   Spread the onions over the dough base and pour the custard on top. Sprinkle with walnuts and bake in the oven for about 40 minutes until golden brown.

7. 7.

   Remove from the oven, let cool briefly, release from the pan and serve.