This sweet onion quiche is really nice served with a fresh colorful salad.
Preheat oven to 400 degrees F.
Grease the bottom and sides of a 10inch springform pan with butter. (or your 2 smaller pie dishes)
NOTE: baking time will be a little longer in the 10-inch springform pan than in the smaller pie plates.
Begin by placing the water in the freezer to cool for about 10 minutes.
To make a pie crust you will need a clean, flat counter top. You can also use a silicone baking mat.
To know exactly what size to roll your crust, just be sure that it is bigger than the pan so you can take the crust up the sides.
Sift the flour into bowl and mix together with the salt.
Cut in butter with a pastry cutter.
You can also use two butter knives if you don't have a pastry cutter.
Continue to cut work the mixture until it resembles the texture of coarse cornmeal.
Now, use a fork to mix in the cold water until it is just incorporated.
It's okay if you see little specks of butter, and flour and the dough is not smooth.
Use clean hands to form the dough together to form a ball.
Flatten your ball down into a disc.
Use your rolling pin to roll out dough. Push from the center and roll evenly to the edges. Keep rolling and try to make a circle. If it is not perfect, it won't matter.
Don't overwork the crust
Gently transfer the dough into your springform pan pat it in to also go up the sides.
If there is too much dough, just form into a ball, and cover with plastic wrap and freeze for another occasion.
Sweet Onion Quiche
Saute onions in butter.
Beat eggs & add milk, salt, pepper,basil and onions.
Stir in the grated cheese.
Spread into the bottom of the pie crust.
Cover with aluminum foil.
Bake for 35-40 minutes or until set in the middle.
Remove the aluminum foil near the end of the cooking time to check to see if done and remove for the last 5 minutes to brown up the crust if it is not already browned.
Allow to set 5 minutes before serving.
This dish is very nice served with a colorful salad.