Onion pie

If you love pies, quiches and the like, you must try this rustic pie made from onions. Its fragrant casing of pastry is stuffed with sweet and tender onions. This recipe is very similar, in some ways, to the famous quiche Lorraine. It is made with cream, eggs and parmesan, and includes the addition of some tasty diced pancetta. The difference is the use of puff pastry instead of the more usual savoury short crust pastry, and by the addition of red onions. We cooked the onions separately before baking the cake, with a ladle of brandy which you then reduce, so as to make it more digestible and fragrant. If you have guests for dinner or you are planning an outdoor lunch, you can prepare this wonderful cake in advance and serve it cut into wedges or squares, either on the baking tray on which it was cooked or your preferred serving dish.

Peel and slice the onions. Fry the onions in a frying pan with the bacon and a drizzle of oil. After a few minutes add the brandy and reduce for a few minutes, lower the flame, adjust the salt and cover. Let everything soften for a quarter of an hour. Take a baking tray from the oven and divide the ready-made puff pastry dough into two. Gently beat the eggs with the cream and parmesan, adding a sprinkling of pepper. Choose one of the pastry sheets and prick with a fork. Scoop the onion mixture on to the sheet, first taking care to drain off any liquid. Pour on the cream and eggs mixture. Cover with the second layer of pastry. Brush with milk or egg yolk. Bake for 45 minutes at 180 °C.