WALNUT AND ONION QUICHE

Recipe by California Walnut Board

Ingredients

Pie Crust: 680grams all purpose flour; 455grams sweet butter; 4-- egg yolks; 170grams cold water
Quiche Filling: 58grams butter; 340grams shredded cheese ( gruyere, cheddar); 15grams all purpose flour; -- fresh nutmeg and salt to taste; 8large eggs; 470grams milk; 470grams cream; 30grams all purpose flour; 240grams chopped brown onions; 200grams chopped cooked bacon; 100grams walnuts

For Pie Crust

Mix the flour and salt together. Cut cold butter into small chunks and toss with flour , rubbing it together until the mixture is dispersed into small flakes. Continue to stir while adding yolks and then cold water just until the mixture forms into ball form. Do not overwork the dough.
Remove the dough onto a floured board and divide it into 6 parts. Wrap each piece and let rest overnight in the refrigerator.
Roll the dough to size of the pan. Cut edges and prick the dough with a fork. Bake the pie crust for 3-5 minutes at 200C oven. Pull the crust out, push out the air bubbles, ad let cool.

For Quiche

Cook the butter until it is dark brown, set aside and cool. Toss the mixture of grated cheese, nutmeg and 15g of flour.
Seperately, wisk milk, cream, 30g of flour, and browned butter. Pour custard over the cheese in the pie crust.
Bake fot 10 minutes at 200C and lower the temperature to 165C for 15 -20 minutes until puffed and light brown on top. Serve warm or cold, but not hot.