Onion Quiche

Crust
1 cup flour
1/4 tsp salt
1/4 pound of butter
1 egg yolk
3 tablespoons ice water

Filling
2 onions, sliced thinly and sauteed in a bit of butter until soft
leftover egg white from crust plus 3 more whole eggs
2 cups milk or cream
pinch of cayenne pepper
pinch of nutmeg
2 cups shredded cheese (Swiss or Cheddar or a combination)

Use a mixer or food process to mix the flour and salt, then add the butter and mix until crumbly. Add the egg yolk and water and mix until it forms a ball. You don't need to roll it out. Just break off pieces and press it into your pie pan or quiche dish. Prick with a fork a few times and bake at 450 for 5 minutes to partially bake it. (If you want to roll it out, refrigerate it for 20 minutes or so to chill the dough first.)

While the crust is baking, slice the onions and saute them in a bit of butter until soft. You could also use cooked bacon, ham, or other leftover veggies instead of the onions.

Mix together the leftover egg white and additional eggs, milk, nutmeg and cayenne pepper.

Put the onions in the partially baked pie shell, sprinkled the cheese over it, and carefully pour the custard mix in.

Baked at 450 for 15 minutes, then at 350 for 30 more minutes.


From www.cheapcooking.com