Gluten-Free Roquefort and Onion Quiche

For three quiches in 24 cm tins

• Melt the butter in a pot and add the onions sliced into thin strips. Season with salt, pepper, and thyme, and cook over medium heat until thoroughly softened.
• Meanwhile, mix the Mix Bread with the cold butter and salt in a bowl until it forms small crumbs. Add the egg yolks and a tablespoon of cold water, then knead until smooth. Shape the dough into a ball, wrap it in cling film, and refrigerate for 30 minutes. Preheat the oven to 180°C at the same time.
• After the resting time, roll out the dough on baking paper or a reusable baking mat. Once it reaches a thickness just under half a centimetre, transfer it to a removable-base tin using the paper. Fit the edges to the tin and trim any excess by rolling a rolling pin over the top. Prick the base lightly without piercing through, cover with a sheet of baking paper, and fill with rice. Chill in the fridge for at least 30 minutes to firm up.
• Bake the tart base in the preheated oven for 15 minutes. Remove it, carefully take out the rice and paper, and fill the tart base with the mixture of eggs, cream, onions, and Roquefort. Additional cheese pieces can be sprinkled over the top for light gratination before baking. Bake for another 40 minutes or until the edges are golden and the surface is lightly browned. Serve as is, centrally placed on the table, or accompanied by steamed seasonal vegetables dressed with salt and extra virgin olive oil.