Tarte aux oignons, tomates et pommes de terre, servie avec une fondue de poireaux

Still in the line of "oh my God, I don't have anything left in the fridge and no money is in the common pot" this meal was designed.

Cut 3 onions in half circles. Let them sweat in some oil and butter in a covered pan on the smalled fire you can find.
Cut potatoes in small cubes and add them in a another pan with oil on a small fire (and cover that pan as well).
Cut tomatoes in bits.

Take already made dough and place it in the quiche pan. Do holes in the dough with a fork.
In a bowl, mix 1/3 of a crême fraîche pot and 150 ml of milk with 3 eggs. Add seasoning to your taste. Mix again and ad some grated cheese. Mix well.
By now the tomatoes have to be put in with the onions.
Start cleaning the dishes.

Once everything is cooked, the potatoes should be a bit roasted and well cooked in side, put the potatoes (without the cooking oil) on the dough. On top spread the onions and tomatoes. And then put the batter you have prepared. Finish by adding some more cheese on the top.

Put in a preheated oven for 50 minutes at 200°C.

While this cooks, cut three leeks and put them in the pan that contained the onions. Cover and leave it cook for a while. Once the leeks are cooked. Add some crême and milk and, an idea by Sebastian, a drop of sherry. salt pepper.

Serve hot with the quiche.