CHEF'S TIP: It's important to place the disk of sandwich bread on top: this separates the filo pastry from the quiche mixture and allows it to remain crisp.
Whisk together the egg yolks, eggs and flour. Gradually loosen with milk. Add the cream and season. Strain and store in the refrigerator until ready to use.
INGREDIENTS:
1 kg onions
100 g olive oil
Salt and pepper as required
5 g fresh thyme
12 sheets filo pastry
15 slices of sandwich bread, 7 cm in diameter and 5/6 mm thick
1/4 l quiche filling
Butter as required
PROCESS:
Peel and finely chop the onions. In a saucepan with a little olive oil, brown them until lightly colored. Season and add fresh thyme. Reduce the heat and caramelize over a low heat. If it sticks to the bottom of the pan, add a little water. Once the onions are caramelized, remove to cool, cover with cling film and store. For the filo pastry base: melt some unsalted butter in a saucepan. Lay out a sheet of filo and butter it with the hot butter. Lay out a second sheet of filo. Butter again, then arrange a third sheet of filo. Cut into quarters and line the tartlet molds, leaving the edges uneven. Place a disk of sandwich bread on top. Top with a tablespoon of caramelized onions. Top with quiche filling. Bake at 170°C for around 20 minutes in a convection oven. Leave to cool and unmold. Glaze the top with a little olive oil. Garnish with a sprig of fresh thyme.