64 French onion quiche with gruyere This French classic showcases beautiful gruyere cheese, which is offset by the sweetness of the caramelised onions. The technique of grating the raw pastry ensures that you don’t overwork it and have an even base for the tart shell. Oven setting: CircoTherm® METHOD Place flour, butter and salt in a food processor and Serves: 4 process for 10 seconds until it looks like coarse crumbs. Preparation time: 30 minutes Slowly add mineral water and pulse until it just comes Resting time: 1 hour together as a ball of dough. Wrap in cling wrap and Cooking time: 45 minutes refrigerate for 1 hour. Level of difficulty: Medium Heat oven on CircoTherm® to 160°C. Grate the pastry with a large box grater to distribute it evenly over the INGREDIENTS base and sides of a 20cm x 4cm fluted tart tin. Press in 150g plain flour well with your fingers. Use a fork to prick the bottom 75g butter, chilled of the pastry all over. Line with foil and fill with pastry weights, dried beans or rice. Place in oven and bake for Pinch salt 10 minutes, then remove weights and foil and bake for 60ml sparkling mineral water a further 5 minutes. Remove from oven. 2 tbsp butter 4 brown onions, peeled andfi nely sliced In a frypan over a low heat, melt butter, add onions 4 eggs and cook until caramelised. Spread over the bottom 200ml thickened cream of the cooked pastry shell. Beat eggs, cream and milk together, then stir in cheese. Season the mixture 100ml milk with salt and pepper. Pur in the filling, lay strips ofo 100g gruyere cheese, grated prosciutto over the top and scatter with parsley. 4 slices prosciutto 2 tbsp chopped parsley Bake at 160°C on CircoTherm® setting for 40–45 minutes, until set and lightly browned on top. Serve warm. THE NEFF AUSTRALIA COOKBOOK MAINS