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1
Sift together flour, salt and sugar.
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2
Put on marble or into mixing bowl.
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3
Make a hole in center.
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4
Add butter and cut into flour with pastry blender, mixer or your fingers.
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5
Blend in the egg and sufficient water to make a firm dough.
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6
Once dough is made, do not knead it, but with the heel of your hand, push the dough out, little bits at a time, away from you.
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7
Do this twice, shape into a ball, wrap in foil, and refrigerate for several hours or overnight.
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8
The dough loses it elasticity upon standing.
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9
When ready to use, roll on a lightly floured surface (preferably marble) to less than 18 inch thick.
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10
Lightly coat quiche pan with butter, then wipe surplus butter from pan with paper towel.
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11
Fit dough into pan.
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12
Trim crust 1/4 inch larger than edge of pan and crimp edge of dough.
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13
Prick on bottom in about 8 places with the point of a knife.
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14
Line dough with a circle of foil or waxed paper big enough to come up sides of dough.
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15
Cut the edge of the circle to make it fit.
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16
Fill with navy beans to hold the dough in place as it bakes.
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17
Bake in preheated 450 degrees oven on lowest shelf for 12 minutes.
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18
Remove from oven, lift out paper and beans.
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19
Return to oven for 5 minutes to dry.
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20
Pour in custard filling.
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21
Filling: Saute onions in butter until soft.
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22
Drain off butter.
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23
Put cornstarch, salt and pepper in a mixing bowl.
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24
Add enough cream to make a paste.
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25
Add remainder of cream, milk and eggs.
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26
Mix together with a whisk, but do not beat.
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27
Line bottom of prebaked quiche shell with onion.
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28
Sprinkle Swiss cheese, sausage and Stilton cheese on top of onion.
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29
Pour custard mixture on top of that.
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30
Bake in preheated 350F (180C) oven for 20 minutes.
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31
Reduce heat to 300 degrees and bake until set like custard (this could take anywhere from 1/2 hour to 1 1/2 hours).
