Puff Paste Quiche with Cheese and Onion

I make a beautiful quiche filling with 250 g double cream, 250 g milk, 175 g egg, 10 g salt and 2g pepper. This base is rich and creamy, and both vegetarian and meat accompaniments are fantastic when used with this pastry recipe. It melts in your mouth, leaving you seeking another, as the rich flavour stays on your palate too long! Patience is key with this pastry, the dough is made day one, 

the lamination, and the baking, the following day. The pastry is very flaky, a joy to eat. The filling for cheese and onion quiche is white onion 300 g red onion 300 g, butter 50 g, balsamic vinegar 50 g, salt 2.5 g, black pepper 1.5 g fry together and reduce on a frying pan. Allow to cool. Line a 32 cm quiche dish with puff paste. Add the cooled, fried onion mix. Pour the quiche base mix into the quiche dish, fill to 4/5^ths. Sprinkle 60 g of grated Gruyere cheese on the top and bake for 45−50 minutes @180℃. You can use also broccoli / courgettes / mushrooms / tomato / bacon / ham or any other fillings you like in the quiche.

More details available in my book, The Art of Lamination: Advanced Technical Laminated Pastry Production.