Summary

Ingredients

For the dough:

• 225 grams flour
• 100 g butter, cold
• 1 egg (s)
• 1 tablespoon mineral water
• 0.5 teaspoon ½ salt

For the filling:

• 500 g onion (s), peeled
• 2 tablespoon sugar
• 200 g Goronzola
• 200 g crème fraîche
• 2 egg (s)
• salt and pepper

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Instructions

1. Knead all ingredients for the dough together and put in the fridge for about 1/2 hour.
2. In the meantime, dice the onions and sauté them in a little oil. When they are translucent and begin to turn brown, reduce the heat a little and pour the 2 tablespoons of sugar over the onions. Stir everything well and let it steep for about 5 minutes until the sugar liquefies and surrounds the onions. Be careful, the sugar burns easily. Then remove the onions and let them cool.
3. Dice the Gorgonzola as small as possible and stir in a bowl with creme fraiche and the 2 eggs. Season to taste with salt and pepper. It can be spicy (not too salty) because that forms a great contrast to the sweet onions.
4. Stir the cooled onions into the egg mixture.
5. Roll out the dough, distribute it in a tart pan or a 26 cm springform pan, so that an approx. 2 cm high edge is created. Prick several times with a fork to prevent air bubbles from forming in the oven. Spread the mixture on the dough and bake at 200 ° C top / bottom heat on the middle rack (depending on the oven) for about 40-50 minutes until the quiche is golden brown.
6. A fresh salad goes well with it, for example.