Sift together flour, salt and sugar. Put on marble or into mixing bowl. Make a hole in center. Add butter and cut into flour with pastry blender, mixer or your fingers. Blend in the egg and sufficient water to make a firm dough. Once dough is made, do not knead it, but with the heel of your hand, push the dough out, little bits at a time, away from you. Do this twice, shape into a ball, wrap in foil, and refrigerate for several hours or overnight. The dough loses it elasticity upon standing. When ready to use, roll on a lightly floured surface (preferably marble) to less than 0 cm thick. Lightly coat quiche pan with butter, then wipe surplus butter from pan with paper towel. Fit dough into pan. Trim crust 1 cm larger than edge of pan and crimp edge of dough. Prick on bottom in about 8 places with the point of a knife. Line dough with a circle of foil or waxed paper big enough to come up sides of dough. Cut the edge of the circle to make it fit. Fill with navy beans to hold the dough in place as it bakes. Bake in preheated 450 degrees oven on lowest shelf for dozen minutes. Remove from oven, lift out paper and beans. Return to oven for 5 minutes to dry. Pour in custard filling.

Filling: Saute onions in butter until soft. Drain off butter. Put cornstarch, salt and pepper in a mixing bowl. Add enough cream to make a paste. Add remainder of cream, milk and eggs. Mix together with a whisk, but do not beat. Line bottom of prebaked quiche shell with onion. Sprinkle Swiss cheese, sausage and Stilton cheese on top of onion. Pour custard mixture on top of that. Bake in preheated 350 degrees oven for 20 minutes. Reduce heat to 300 degrees and bake until set like custard (this could take anywhere from half hour to 1.5 hours).

Served at Paul's Goodbye Lunch