1. Add the flour, salt, and cold butter in small pieces to a bowl. Use a pastry blender* to bring the flour and butter together until they form small crumbs. Add the egg and about 4 tablespoons of the water and mix with a rubber spatula. You should get a soft dough (but not too soft). If it is not coming together, add another tablespoon of the water and more if needed. Form a flat disc and wrap in plastic wrap. Place in the fridge for about 1 hour.

2. Lightly grease a 26cm tart tin with a loose bottom* and set it aside. Roll out the dough and place it in the tart tin. Press it down to the bottom and sides to create a nice crust. Place it in the fridge until the rest is done.

3. Wash the spring onions. Peel the other onions and cut them all into rings. Heat up a large frying pan and add some olive oil. Sauté the onions for several minutes. They should get soft and glossy but should not get dark or burnt. Season with some salt and pepper. Add the Federweißer (or white wine), reduce the heat a bit and let the onions cook for about 2-3 minutes. Remove from the heat and let cool down.

4. Preheat the oven to 200°C (390˚F). In a small bowl, mix the eggs with heavy cream, milk, and the chopped herbs. Season with turmeric, Pimentón, and a good amount of salt and pepper. Take the tart tin out of the fridge and place the onions on top of the crust. Pour the egg mixture on top and bake the quiche for about 40-45 minutes. You want some nice browning on top. Serve warm with some Federweißer or white wine.