Recipe - Onion And Cheese Quiche

CRUST
2 cup Flour
One fourth pound Butter or margarine
One half cup Club soda or schweppes
Salt

FILLING
3 lg Onions; very thinly cut or sliced up
2 tablespoon Butter or margarine
One half pound Grated yellow cheese;
(gruyere )
1 tablespoon Flour
4 Eggs
1 One half cup Heavy cream
One half cup Milk
Salt; pepper, and nutmeg

RFCJ Reposts (from rec.food.cooking.jewish

From: "Miriam Podcameni Posvolsky" miriamp@pobox.com

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 preheated 350 oven for 20 minutes. Turn down heat to 300 and bake
another 35 minutes.

Recipe by: Miriam PodcameniPosvolsky

Posted to JEWISHFOOD digest V97 #316 by Jeff Freedman
jefffree@eskimo.com on Dec 03, 1997