Quiche with onions
- Wheat flour 250 g
- Butter 125 g
- 4 eggs
- Milk 3.5% 150 ml
- Sour cream 20% 150 g
- Onion 6 heads
- Sweet pepper 1 piece
- Honey 2 tablespoons
- Vegetable oil 2 tablespoons
- Thyme leaves 1 tablespoon
- Ground black pepper to taste
- Salt to taste
- Emmental cheese 60 g
- Grind flour, salt and cold butter into crumbs. Pour in an egg and 30 ml of cold water and knead the dough. You do not need to knead for a long time – the main thing is that the ingredients must be completely mixed, and the dough shouldn’t be sticky. Form a rectangle of 3 cm thick from the dough and put it in the refrigerator for two to three hours.
- Roll the chilled dough to a thickness of 3–3.5 mm and cut circles with a diameter of 14 cm. Put the dough in round baking tins with a diameter of 10 cm, tightly pressing it to the bottom and sides. As a result, the dough should protrude above the edges by about half a centimeter. Pierce the bottom of the dough five or six times with a fork so the hot air in the oven does not raise the dough.
- For the sauce, break three eggs and shake them in a bowl. Add sour cream, mix and, while continuing to stir, gradually pour milk. Salt and pepper. Mix in grated emmental cheese.
- Onion cut into thin half rings, pepper – into strips.
- Heat vegetable oil in a pan, throw onion and pepper into it, mix. Stir occasionally, for fifteen minutes to allow excess moisture to come out. Salt, pepper and add thyme. When the onions become golden and soft, pour it with honey, mix and fry for another five minutes: the onions should be caramelized.
- Spread the onions on the dough evenly and carefully pour the sauce.
- Put for 40 minutes in the oven, preheated to 200 degrees.