Step 1

In a large bowl, mix all-purpose flour and salt.

Step 2

Melt butter and pour it into the bowl together with water.

Step 3

Mix all ingredients and knead the dough well. Let it rest in the fridge for 15-30 minutes.

Step 4

Meanwhile, preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius).

Step 5

Roll out the quiche crust to fit the approximate measurements of your quiche pan. Place the crust on top of the quiche pan and with your hands, lightly press it into place.

Step 6

Dock the chilled quiche crust all over with a fork to prevent the pastry from puffing up.

Step 7

Prebake the quiche crust for 10-12 minutes. Remove from the oven and leave to cool.

Step 8

Reduce the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius).

Step 9

In a frying pan over medium heat melt 1/4 cup (50 grams) of butter.

Step 10

Add the morel mushrooms, garlic, and sprigs of thyme. Sauté over low heat for 10 minutes.

Step 11

Remove the sprigs of thyme and season with salt and pepper and set aside.

Step 12

On another frying pan over medium heat, melt 1/8 cup (25 grams) of butter. Add red onions, apple cider vinegar, and sugar and let it cook for 10 minutes, stirring occasionally.

Step 13

Spread the caramelized red onions and the morels over the base of the quiche crust.

Step 14

Break 4 large eggs into a large mixing bowl, add sour cream, full cream milk, salt, and pepper, and whisk well.

Step 15

Carefully pour the egg and sour cream mixture over the caramelized red onions and morels.

Step 16

Bake the quiche at 350 degrees Fahrenheit (175 degrees Celsius) for about 40 minutes.

Step 17

Serve with a fresh salad.