Fastenwähe

Instructions

1. For the dough, mix the flour, yeast, sugar and salt, then add the lukewarm milk and the soft butter.
2. Knead for 5 to 7 minutes until you have a smooth, elastic dough, cover and leave to rise for 1 hour.
3. Finely slice the onions and cook them gently in butter over low heat for 15 minutes, without browning.
4. Roll out the dough in a buttered tart tin and prick the base with a fork.
5. Spread the onions over the dough, then sprinkle with caraway.
6. Beat the eggs with the cream, milk, grated cheese, nutmeg, salt and pepper, then pour over the onions.
7. Bake at 200 °C for 30 to 35 minutes, until the custard is set and golden.
8. Let it cool for 10 minutes before cutting.