Pissaladière is a classic French dish, and is normally made rather like a pizza, often using pizza dough. Here I've turned it into a quiche buy using shortcrust pastry and eggs. I used red onions but it could as easily be made with white onions. 
For a vegetarian version, you could use strips of char-grilled red pepper in place of the anchovy.
Ingredients
Short-crust pastry case (baked blind)
4 large onions, finely sliced
3 eggs beaten with 150 ml milk (you might not need all the mix, depending on the depth of you pastry case).
Oil
Tin of anchovies
Black olives
Method
For a vegetarian version, you could use strips of char-grilled red pepper in place of the anchovy.Ingredients
Short-crust pastry case (baked blind)
4 large onions, finely sliced
3 eggs beaten with 150 ml milk (you might not need all the mix, depending on the depth of you pastry case).
Oil
Tin of anchovies
Black olives
Method
- Gently fry the onions in oil until they become caramelised (at least 20 mins - but I find they usually take 45 mins).
- Distribute the onions over the tart crust and pour over the egg/milk mixture.
- Place the anchovies over the surface, in a lattice effect.
- Put a black olive in the centre of each diamond shape
- Bake for 20-30 minutes at 180c or until the filling is set.
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