1 pack of brises pastry
1 kg of sweet red onions
50 g of butter
20 g of flour
2 eggs
100 g of fontina cheese
100 g of thick cream
salt, pepper, nutmeg
for serving: balsamic vinegar

Slice the onions finely, pour them into a large saucepan containing plenty of boiling water and cook until soft. After draining them, put them in a shallow saucepan with the butter, add salt and pepper and a dash of grated nutmeg and cook to combine the flavours over a medium heat, until reduced almost to a pulp.
In the meantime, line the buttered, floured pie tin with the brises pastry, then prick holes in the pastry on the bottom of the tin. Mix the eggs with the cream and flour in a bowl, and when the onions have cooled add them to this mixture, then add the diced cheese.
Pour the resulting filling into the lined pie tin and spread out level. Bake at 180° for about 45 minutes (when half done, protect the quiche with a sheet of aluminium foil). Remove the quiche from the oven, and after 10 minutes remove from the tin. Serve in slices with a dribble of balsamic vinegar.

  • 30 min
  • 45 min
  • medium
  • 8
  • Gas oven functions: GAS WITH FAN
  • Oven rack position: LEVEL 2