There are few dishes that become the property of a nation as well as a region. In France, one such dish is the humble quiche with the most well-known being the quiche Lorraine. Essentially, quiches are open tarts that can contain any number of fillings; savoury or sweet.
I find that they are ideal for picnics, enjoyed in the warm sunshine. But they are equally as good (if not more so) straight out of the oven, when the top has soufflés as if to gesture its proudness.
Quiche à l'Oignon
Adapted from French Provincial Cooking by Elizabeth David
The left over egg whites from this recipe can made into meringues, frothed up and added to an omelette, or used to make a mousse. They can also be frozen for use in the future.
1 tablespoon olive oil
2 onions, sliced
3 egg yolks plus 1 whole egg, medium size
250ml (approx 1/2pint) double cream
50g pecorino cheese, grated
salt and pepper to season
1 pastry case, blind baked
Preheat oven Gas 6 (200°C/400°F)
In a frying pan, on a loew heat add the butter and olive oil. Once the butter has melted, add the onions and sweat for 10-15 minutes, until the become soft and translucent.
Meanwhile, in a bowl, mix well the eggs, cream and cheese. Then season with salt and pepper.
Once the onions have sweated down, arrange them evenly in the pastry case. Pour on the cream mixture, again ensuring the cheese is spread evenly.
Bake in the oven for 20 minutes at Gas 6 (200°C/400°F) then a further 10 minutes at Gas 4 (180°C/350°F). Allow to cool for 5 minutes before serving, or let it cool completely to eat cold.