Quiche Lorraine

Quickly knead flour, cold butter in pieces, 1 egg, 3 tbsp water, 3 tbsp milk and a pinch of salt into a smooth shortcrust pastry.

Wrap the dough in cling film and chill in the fridge for about 30 minutes.

Peel the onion and finely dice it. Dice the ham as well.

Heat a little oil in a pan and sauté the diced onions over medium heat for about 10 minutes until translucent. Add the ham, briefly fry, season with salt and pepper and then let cool.

Whisk the cream, milk, 3 eggs and 1 egg yolk together and season with salt and nutmeg.

Wash the parsley, dry well and finely chop.

Preheat the oven: fan 150 °C (or conventional 175 °C). Roll the dough on a floured surface into a circle about 32 cm and line a greased, floured 26-cm tart tin or springform, pulling up a rim.

Mix the onion-ham mixture with grated Fontina, parsley and a little marjoram and spread over the dough base.

Pour the egg-cream-milk mixture evenly over it.

Bake the quiche on the lowest shelf for about 60 minutes, until the filling has set and the top is golden.

Remove the quiche from the oven, let cool for about 15 minutes, then remove from the tin and serve.