ONION QUICHE (PISSALADIÈRE)

Makes one pie

1 pie shell (thawed if frozen)

1 can anchovy fillets, drained on paper towel

few spoonfuls of bacon fat

4 onions, peeled, quartered and sliced thin

salt and pepper, to taste

2 eggs

½ cup or more of grated Gruyère cheese

Preheat oven to 350°F.

Heat the bacon fat, add the onions and seasoning.

Cook gently, stirring occasionally, for half an hour in a covered pan.

Set aside and allow to cool.

Meanwhile, poke the pie shell with a fork and bake “blind” for 10 min.

Beat the eggs lightly, add the onion mixture and cheese.

Pour into pastry shell.

Lay the anchovies on top. Add some black olives, if you like.

Bake for 20 minutes.