For the shortcrust pastry, dice the flour, salt, pepper, egg, white wine and cold butter into a bowl and knead with the dough hook or with your hands to a smooth dough. Wrap in cling film and refrigerate for at least 1 hour.
In the meantime, finely grate the cheese and stir together with the cream and eggs. Season with salt, pepper and nutmeg.
Wash and peel the potatoes. Then slices in about 2 mm thick slices.
Roll out the shortcrust pastry on a lightly floured work surface approx. 4 mm thick. Carefully place the dough in a quiche dish and lightly press the rim. Distribute the planed potatoes evenly. Cut the sausage into fine cubes and sprinkle on the quiche. Pour over the cheese cream mixture and sprinkle with the rest of the cheese.
Heat the quiche in a 180 ° C top / bottom heat preheated oven for about 50 minutes.
Peel the onions and cut into fine cubes. Put in a large saucepan and pour in the white wine. Add the salt and the cane sugar and cover for about 2 hours.
Slowly boil the pickled onions after 2 hours and boil for 15 minutes.
Now add the cloves and bay leaves and cook for at least 1.5 hours.
Put the onion confit into hot glasses while still hot.
Source: Blog post Müncher Küche