Quiche with caramelized onions

Continuing my journey to find the quintessential French foods I could not pass up the opportunity to make a quiche. Granted my pantry was once again lacking in supplies but I managed a yummy onion quiche. Surprisingly enough it was a simple and satisfying dinner
First dough. If you really want an easy dinner you can always buy a crust, but it really is so easy all you need is:

1 1/2 cups of flour
1 stick plus 1 TBS of butter
1 egg yolk
1/4 cup of cold water (you probably will not need to use all of this)
Salt

This is a very simple and common dough; the method of preparation is very similar to pie crust, minus the egg. Start by adding your flour to a mixing bowl and cutting your butter into small pieces. Then add the butter to the flour and cut it into the flour. This process can take a while but its well worth it. Because I do not have one of those fancy pastry blenders (which work wonders) I simply use a knife and fork and it works out quite well. All you have to do is cut the butter on the back of the fork with the knife and in no time your butter and flour will look like rice. Which is exactly what you want. Once you have reached this consistency you want to add the yolk and some cold water. Start by beating up the yolk with the cold water (you want to do this because if you don’t the color of the yolk will not be evenly dispersed in the crust). Make sure the yolk is not warm and slowly add this mixture. It is key to pour it in slowly and to pour it all over, NOT in one big glob in the middle because then it will not mix evenly. You will want to keep slowly adding water little by little until your dough has reach a consistency of barley being held together. This is when you stick your hands in and make sure the dough is coming together. Do not add to much water or the crust will not roll out and it will be too sticky to do anything with. Now that the crust is done. Wrap it up and put it in the fridge. 
Phhhhew that was a lot of instruction but bare with me this should be a yummy crust. 

While your crust sits in the fridge start to gather ingredients for your filling, you know the quiche part. 
You will need:
1 onion
Garlic (I did not have any but it would be good, so depending on how much you like garlic chose how much you want to add)
3 TBS of butter 
1 TBS of sugar
1 TBS of vinegar
6 eggs
1/4 cup of plain yogurt or milk, which ever you have
1/2-1 cup cheese of your choice (white cheddar is nice)

Cut up the onion and garlic into small pieces. Melt your butter in a pan and add your onions and garlic. Stir them enjoying the great smell of butter and garlic then add your sugar and vinegar. This will make the steam pretty potent for a minute so try not to inhale too much, but the smell might be to good to resist. Let these simmer and begin to caramelize while you pull that dough back out of the fridge. 

Preheat the oven to 350 degrees F. then on a floured surface roll out your dough until about 1/8 of an inch thick. However the most important thing is that the dough is even. Place a piece of parchment paper in the center of the dough and fold the dough so that the parchment paper is sandwiched between the dough. Lift it and place the folded edge in the center of you pie tin and unfold the dough. VOILA! You have successfully transferred the dough to pan with no breakage, and if it did rip just mend it gently. Cut of the excess edges and cover the dough with parchment paper and will with dough weights or beans. When the oven is preheated cook for 10 minutes then remove the weights and bake for 10 more minutes. 

While baking beat the eggs and the milk together, add a pinch of salt. Grate your cheese and set aside. By know the onion should be caramelized (but hopefully not forgotten about), so remove from the heat and let cool while the crust cooks. 

When the crust has cooked for 20 minutes pull it out turn the oven down to 300 degrees and let that cool until cool to the touch. 

Once everything has cooled cover the bottom of the crust with the onion mixture and pour the egg mixture on top and cover with cheese. Place in the oven and bake for 20 minutes. 

The key to knowing when the quiche is done is a little jiggle. If the eggs still wiggle when they are jiggled then cook for a few more minutes then check again.

Let the quiche cool a little before slicing in, then enjoy!

I made a little tomato salad to have next to my quiche, which was simply a sliced up tomato with salt and pepper; it was a very good side!

NOTE: this quiche can be filled with almost anything if your not a big onion fan, try spinach, broccoli, tomatoes the sky is really the limit here. When adjusting this recipe remember that if your using some thing with a lot of liquid it will be more difficult to get the quiche to set.