Name: Eggless onion quiche recipe by Sweta Shet at BetterButter
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 2
Ingredients: For Crust:; Maida - 1/2 cup; Wheat Flour - 1/2 Cup; Oil - 2 tbsp; Cold water - 2-3 tbsp; Salt and herbs; Filling:; Onions - 3, large, sliced; Oil - 1 tsp; Butter - 1 tbsp; Maida - 1 tbsp; Milk - 3/4 - 1 cup; Cheese - 4 tbsp, grated; Salt and pepper

Ingredients Serving: 2

For Crust:
Maida - 1/2 cup
Wheat Flour - 1/2 Cup
Oil - 2 tbsp
Cold water - 2-3 tbsp
Salt and herbs
Filling:
Onions - 3, large, sliced
Oil - 1 tsp
Butter - 1 tbsp
Maida - 1 tbsp
Milk - 3/4 - 1 cup
Cheese - 4 tbsp, grated
Salt and pepper

Instructions

Make the crust:
Take both the flours, add salt and herbs. Mix and add the oil. Rub with fingers to mix.
Add water little by little and make a firm dough. Do not knead too much.
Roll out into the size of the tart pan.
Fill the pan and press in the corners. Cut out excess dough. Refrigerate for 30 mins.
In the meanwhile, heat a little oil in a pan and add the onions. Let them caramelise on low flame. This will take about 20 mins. Sprinkle a bit of salt and pepper. Take out on a plate.
Preheat oven to 180 C
Keep the pan back on flame. Put in the butter, then add in the maida. Mix well.
Put in the milk, stirring constantly. Cook till thick. Take off the flame and mix in salt and pepper. Also add in 2 tbsp of cheese. Mix well. Keep aside.
Take the tart pan, prick with a fork and keep butter paper on the crust, put dried chickpeas and blind bake for 10 mins.
Remove the chickpeas and butter paper and bake for another 10 mins.
Keep caramelised onions on the crust and cover with the flour mixture.
Sprinkle the remaining grated cheese and bake at 180 C for 25-30 mins.
Serve hot.

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