Quiche with onion and curry

Very easy if you buy already made dough and a little more complicated if it is prepared at home. Otherwise a classic quiche with the exotic and fragrant touch of curry

Ingredients

• 1 pinch of sugar
• For the table
• 200 g flour
• 100g cold butter
• 75 ml of water
• Sol
• oil to spread the form
• For the filling
• 700 g onions
• Extra virgin olive oil
• 3 eggs
• 1 teaspoon curry powder
• 50 g of manchego cheese
• 125 g liquid cream
• Sol

Preparation

1. Chop the cold butter into cubes with a knife.
2. Put the flour on the table, sprinkle with salt and put the butter on top.
3. Mix the flour and butter with the knife itself, making small cuts.
4. When the dough forms lumps (the flour sticks to the butter), form a circle, leaving a hole in the center and add the water in it. Knead quickly and form a ball. Cover with plastic wrap and let it rest for at least 2 hours.
5. To reduce the time, you can buy pre-made dough dough.
6. Meanwhile, cut the onion into thin strips of julienne and fry it slowly in olive oil. Drain and save.
7. Beat the eggs with the cream, add the curry and add salt and sugar.
8. Spread the dough with a rolling pin and arrange a low tart, pre-greased. Press the dough lightly to the form and cut the edges. Prick the bottom with a fork to prevent the dough from rising during cooking.
9. If you prefer, you can prepare the dough lightly before pouring the filling (so the dough is more golden and crunchy, and the filling is more juicy).
10. Spread the onion on the dough dough. Add the grated cheese. Sprinkle with a pinch of pepper and fill with beaten eggs.
11. Bake for 15-20 minutes in the oven, preheated to 200 ° C, placed on the bottom pan so as not to redden excessively. If so, cover with aluminum foil.

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