astray recipes: Onion and cheese quiche

Categories: Hors d'; Oeuvres; And; Dips
Yield: 6 Servings

Measure	Ingredient
2 cups	Flour
¼ pounds	Butter or margarine
½ cup	Club soda or schweppes
	Salt
3 larges	Onions; very thinly sliced
2 tablespoons	Butter or margarine
½ pounds	Grated yellow cheese; (gruyere )
1 tablespoon	Flour
4	Eggs
1½ cup	Heavy cream
½ cup	Milk
	Salt; pepper, and nutmeg

CRUST

FILLING

RFCJ Reposts (from rec.food.cooking.jewish >From: "Miriam Podcameni Posvolsky" <miriamp@...> 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.

Recipe by: Miriam PodcameniPosvolsky Posted to JEWISH-FOOD digest V97 #316 by Jeff Freedman <jefffree@...> on Dec 03, 1997

onion and cheese quiche