Cheese and Onion Cake

For the cheese and onion cake, first prepare the shortcrust pastry. For the shortcrust dough, put all the ingredients in a bowl and knead vigorously (preferably with a mixer). Wrap the dough in plastic wrap and let it rest in the refrigerator for an hour. Preheat the oven to 200°C degrees and grease a quiche pan. Roll out the dough and place it in the quiche dish, cut away any protruding edges. Prick the bottom several times with a fork and cover with aluminum foil and weigh it down with legumes (e.g. dried beans).

Then blind bake the cake base for 10 minutes. After 10 minutes, remove the aluminum foil with the legumes and continue baking the base for another 5 minutes at 180°C.

In the meantime, whisk the egg and the whipped cream vigorously. Add vermouth, salt, pepper, nutmeg and spring onions. Spread the mixture on the base after blind baking and bake the cheese and onion cake for another 30 to 35 minutes at 180°C degrees.

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