1 pie crust (300 grams) – ready to go

3 big potatoes

3 or 4 big red onions

2 tbs honey

40 grams butter (salted or unsalted both work).

1 tbs curry powder

1 tsp thyme

salt and pepper

2 tbs extra virgin olive oil

Pre-heat oven to 180° degrees.

Clean and slice finely the onions. Peel and slice finely the potatoes.

In a pie tin, melt the honey on medium heat, add the curry and let fry for a couple of minutes, retain from heat and add the butter.

Put all sliced potatoes, when they are all into the tin, season with salt and pepper. Now put all sliced onions. Season with salt and pepper and add the olive oil and the thyme.

Cover with the pie crust (max 2 mm thick), and bake for 40 minutes.

When done, turn it upside down onto the service plate when still hot. Serve warm.

Quiche Lorraine

500 grams ready to go short crust pastry

400 ml cream

200 ml milk

3 eggs

1 egg yolk

salt+pepper

150 gr bacon in cubes

1 onion

150 gr shaved emmenthal cheese

Put the pastry into a baking pan, put some dried chickpeas into it and cook the pastry alone. After 25 minutes, retain the chickpeas and finish the cooking of the base until brown.

Meanwhile, in a pan fry the bacon cubes until crispy and retain. In the same pan now fry the onion finely cut. Once ready, put the onions and the bacon into the baked pastry where you already put the cheese.

In a container put the eggs, the yolk, the milk, the cream. the salt and pepper. Mix with a whip until everything is blended. An pour this liquid on top of the ingredients above.

Put in the oven for 45/50 minutes at 170°. If it is getting too brown low the temperature of the oven.