Quiche di cipolla

Make the pound dough according to the recipe.

Cut the onions into rings. Heat the oil and butter in the frying pan and fry the onion rings on a low heat until they are nicely colored. Put them on a plate, and make sure they stay nice and round. Allow to cool to room temperature. Mix the milk and cream and the eggs together.

Roll the dough between two floured sheets of greaseproof paper into a circle. Remove the top sheet and press the cake tins with the edge into the dough. Cut a round of dough with a knife 1 cm from the edge. Turn around and carefully press the dough into the molds. Prick a few times with a fork in the soil and spread the onion rings over the molds. Carefully pour the milk / cream mixture over the onion rings.

Bake the quiches for 20 minutes at 180ºC and serve hot. Place them on a plate and garnish with chives.