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Instructions
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Pastry:
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1.
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Mix the flour and salt in a food processor.
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2.
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Cut the butter in chunks and add it to the flour occasionally adding water just until the pastry begins to hold together in large clumps. Pour the mixture out onto a floured work surface and work into a ball.
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3.
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Roll out the pastry to fit a 10.5 inch glass or metal pie plate. (not removable bottom).
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4.
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Crimp the edges, poke the bottom with a fork or the tip of a sharp knife, and place the pastry in the freezer for 30 minutes.
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5.
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Pre-heat the oven to 425 °F.
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6.
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Line the pastry with aluminum foil and pastry weights and bake in the bottom third of the oven until the pastry is golden at the edges -- about 15 minutes.
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7.
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Remove from the oven and remove the aluminum foil and pastry weights.
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8.
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Return the pastry to the oven to bake until the bottom is golden, an additional 5 minutes.
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9.
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Remove from the oven.
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Filling:
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1.
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In a medium-sized bowl, whisk together the eggs, cream and the milk until thoroughly blended.
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2.
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Season with the salt and pepper, then add the cheese and stir until blended.
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3.
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Melt butter in the bottom of skillet, add onions, cook until tender and translucent and just slightly browned at the edges – about 10-15 minutes. Spread the onions over the bottom of the crust.
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4.
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Pour the custard mixture into the pre-baked pastry and spread out the cheese evenly over the bottom of the pastry.
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5.
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Sprinkle the top with nutmeg if you’ve used a Swiss-type cheese and bake in the center of the oven until the filling is golden and puffed and is completely baked through -- about 30 minutes.
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6.
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To see if it is ready, slightly shake the quiche -- if it is solid without a pool of uncooked filling in the center, it is done. You can also stick a sharp knife into the center of the filling and if it comes out clean, the quiche is baked through.
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