Onion quiche

Ingredients for 4 servings:

• 250 g flour
• ½ tsp salt
• 125 g butter, in pieces
• 1 egg(s)
• 3 eggs
• 1 tbsp butter
• 700 g onion(s), (could be a little more)
• 2 tbsp oil
• 250 ml wine, white, dry
• 150 g bacon, diced
• black pepper
• Salt
• 200 g cream
• 10 cherry tomatoes

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Shortcrust pastry: Quickly knead the ingredients into a shortcrust pastry, shape it into a ball, wrap it in foil, and chill it in the refrigerator for about 30 minutes. Quiche: Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Grease a baking sheet with butter. Peel the onions and slice them into thin rings. Heat the oil in a saucepan and sauté the onions until translucent. Deglaze with the white wine and simmer gently. At the same time, lightly brown the bacon in a pan. Roll out the chilled pastry onto the baking sheet (if the dough is too brittle, add a little oil before rolling it out and knead it thoroughly again). The dough does not need to be pulled up at the edges on the baking sheet; it is sufficient if the surface is completely covered. Now spread the onions over the pastry and sprinkle the pre-fried bacon cubes on top. Whisk the cream with the three eggs in a bowl and season generously with salt and pepper. Spread the mixture on the baking sheet over the onion and bacon cubes. Halve the cocktail tomatoes and arrange them decoratively, cut-side down, on the topping. Place the baking sheet in the preheated oven. I started baking the quiche for 10 minutes at 200 degrees Celsius (convection oven) and then finished baking it for about 30 minutes at 200 degrees Celsius (bottom heat). Tip: Serve the remaining wine as a drink. For four people, you should get two wines.