JEAN-LOUIS’S QUICHE

JEAN-LOUIS’S QUICHE
Oven temp: 220°C
Pastry:
250 g (500 ml) cake flour
125 g (125 ml) butter or margarine
5 ml salt
1 egg
45 ml water
3 ml baking powder

Filling:
500 g onions
50 ml oil
100 g smooth cottage cheese
2 eggs, lightly beaten
125 ml cream or plain yogurt
5 ml baking powder
salt
freshly ground black pepper
grated nutmeg

Make the Pastry:
Knead all the pastry ingredients together until smooth, roll out and line a well greased 25 cm quiche tin. Refrigerate for 30 minutes.
Make The Filling:
Saute the onions in the oil until translucent and use to line the pastry shell. Mix the remaining ingredients and pour over the onions.
Bake The Quiche:
Place the quiche tin in the preheated oven and bake for 15 minutes. Reduce oven temperature to 200°C and bake for a further 25 minutes.
This recipe is perfect for the normal quiche tin. For this Pyrex dish I doubled my cheese and cream quantities and adjusted the length of time to bake according to my oven.
Photo: Diana Faith Du Plessis-Swart
Recipe posted by Diana Faith Du Plessis-Swart