| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | Hors d’, Oeuvres, And, Dips | 6 | Servings |
INGREDIENTS
| 2 | c | Flour |
| 1/4 | lb | Butter or margarine |
| 1/2 | c | Club soda or schweppes |
| Salt | ||
| 3 | lg | Onions; very thinly sliced |
| 2 | tb | Butter or margarine |
| 1/2 | lb | Grated yellow cheese; (gruyere ) |
| 1 | tb | Flour |
| 4 | Eggs | |
| 1 1/2 | c | Heavy cream |
| 1/2 | c | Milk |
| Salt; pepper, and nutmeg |
INSTRUCTIONS
CRUST FILLING 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 pre-heated 350 oven for 20 minutes. Turn down heat to 300 and bake another 35 minutes. Recipe by: Miriam PodcameniPosvolsky Posted to JEWISH-FOOD digest V97 #316 by Jeff Freedman <jefffree@eskimo.com> on Dec 03, 1997
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