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Process flour with butter until it resembles a coarse meal. Add egg yolk and 1 or 2 tablespoons water. Pulse several times until the mixture comes together. Add more water if necessary. Remove dough from the processor, gather into a ball and wrap in plastic film. Refrigerate for 20 minutes.
Blanche onion in boiling water for 3 minutes and drain. Melt butter in a skillet and cook onion for 25 minutes or until soft. Stir in sugar and cook 15 minutes more, stirring occasionally to prevent burning. Reserve.
Grease a removable bottom quiche pan (8 ¾¨/ 22 cm). Roll out pastry on a floured surface until large enough to fit pan. Prick crust and cover with aluminum foil and fill with baking weights (raw beans). Bake in preheated oven to 400°F (200°C) for 15 minutes. Remove foil and weights and return to the oven for 5 minutes more. Remove from the oven and cool for 10 minutes.
Beat sour cream with eggs and add prosciutto or ham, cheese, chopped thyme, salt, pepper. Mix, stir in onion and correct seasoning. Pour preparation into crust and bake in the oven for 40 minutes or until set. If pastry starts to turn brown cover with foil.
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