Quiches aux Oignons

These tasty little Quiches aux Oignons (keesh oh zawn-yawn) may be served hot or cold as appetizers or as a first course to a dinner party. Or take them along on your next picnic as an extra-special treat.

6 oz.

½ cups flour

½ teaspoon salt

12 oz. plus

2 teaspoons butter

12 oz. vegetable fat

1 TO 2 tablespoons iced water

1 oz. butter

2 tablespoons vegetable oil

1 lb. onions, finely chopped

2 garlic cloves, crushed

3 hard-boiled eggs, finely chopped

2 oz. garlic sausage, very finely chopped

½ teaspoon salt

2 teaspoon black pepper ;1 teaspoon dried basil

½ teaspoon grated nutmeg

4 fl. oz. single cream

3 eggs

1 oz. Cheddar cheese, grated

First make the pastry. Sift the flour and salt into a medium-sized mixing bowl. Add the 1 ½ ounces of butter and the vegetable fat and cut them into small pieces with a table knife. With your fingertips, rub the fat into the flour until the mixture resembles fine breadcrumbs.


1 tablespoon of iced water and, using the knife, mix it into the flour mix-ture. With your hands, mix and knead the dough until it is smooth. Add more water if the dough is too dry. Chill the dough in the refrigerator for

30 minutes.

Preheat the oven to fairly hot 400°F (Gas Mark 6, 200°C). Using the remaining butter, grease six 3-inch fluted tartlet tins and set aside.

Remove the dough from the refriger-ator. On a lightly floured surface, roll out the dough to -J-inch thick. Using a 4-inch round pastry cutter, cut the dough into 6 circles. Line the tartlet tins with the dough circles, easing the dough in carefully. With a knife, trim off the excess dough. Set aside.

To make the filling, in a large frying-pan, melt the butter with the oil over moderate heat. When the foam subsides, add the onions and garlic and cook, stirring occasionally, for 8 to 10 minutes or until the onions are golden brown. Remove the pan from the heat and stir in the eggs, garlic sausage, salt, pepper, basil and nutmeg and mix well to blend. Set aside.

In a medium-sized mixing bowl, com-bine the cream, eggs and grated cheese and beat well to blend.

Add the cream mixture to the onions, stirring until they are well blended.

Spoon the mixture into the prepared shells and place them on a baking sheet. Place the sheet in the centre of the oven and bake for 30 to 35 minutes or until the fillings are set and firm and golden brown.

Remove the baking sheet from the oven and serve the quiches hot or cold.

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