Summary

Ingredients

• 500g flour
• 160 g butter, cold
• 2 teaspoons white wine vinegar
• salt
• 2 medium onion (s)
• 1 tablespoon oil
• 500 g cheese, Swiss Appenzeller
• 4 egg (s), (size M)
• 200 g whipped cream
• 300 ml milk
• 2 tablespoon flour
• nutmeg
• Fat and flour for the drip pan

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Instructions

1. Put 500 g flour and butter in pieces in a bowl, grate quickly with your hands. Add approx. 200 ml ice-cold water, vinegar and approx. 1 teaspoon salt. Knead everything into a smooth dough. Cover and chill for about 30 minutes.
2. Peel the onions and finely dice them. Simmer until translucent in hot oil. Remove. Coarsely grate the cheese.
3. Mix eggs, cream, milk and 2 tablespoons flour until smooth. Season well with salt and nutmeg.
4. Roll out the dough on a greased and floured drip pan (approx. 32 x 39 cm) and press up approx. 1 1/2 cm at the edges. Prick the dough several times with a fork. Pre-bake in the preheated oven (electric stove: 200 ° C / convection: 175 ° C / gas: level 3) on the bottom rack for about 10 minutes.
5. Spread the onions and cheese on the dough. Pour egg milk over it. Bake for about 30 minutes until golden brown at the same temperature on the bottom rack.