Caramelized Onion Quiche

Name: Caramelized Onion Quiche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 1 recipe pie dough (see Pâte Brisée recipe); 2 Tbsps extra virgin olive oil; 2 larges red onions (about one pound total), French-cut (see below); 1 serving Salt and freshly ground pepper; 2 teaspoons balsamic vinegar; 177 milliliters milk; 59 milliliters heavy cream; 3 larges eggs; 1 pinch Pinch nutmeg; 355 milliliters ounces Gruyère cheese, grated

The recipe Caramelized Onion Quiche can be made in about about 45 minutes. One serving contains 417 calories, 17g of protein, and 30g of fat. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up salt and pepper, gruyère cheese, onions, and a few other things to make it today. Many people really liked this main course. This recipe is typical of Mediterranean cuisine. If you like this recipe, you might also like recipes such as Caramelized Onion Quiche, Caramelized Onion Quiche, and Zucchini and Caramelized Onion Quiche.

Instructions

Slicing Onions Stem to Root

Ingredients you will need

Onion

To caramelize onions, you'll want to slice them lengthwise, or from stem end to root end. That way the onions will hold their shape better during the long cooking involved in caramelizing. (See How to Slice an Onion for more details.)

Ingredients you will need

Onion

1 First, use a sharp knife, get a firm grip on the onion, and slice off the stem end of the onion, by about a 1/2 inch.

Ingredients you will need

Onion

Equipment you will use

Knife

Cut about 1/8th of an inch from the root end, cutting off the roots, but leaving the core intact. Then place the onion root side up on the board to stabilize it, and cut it in half, straight through the root end.

Ingredients you will need

Onion

2 Peel back the papery skin of the onions. If you want, to keep your cutting area clean, cut off the roots with the skins, but cut only enough to cut off the messy roots. Keep the root end intact. It will make it easier to slice the onion.

Ingredients you will need

Onion

3 With an onion half cut-side down on the board to stabilize it, make angled cuts into the onion, from stem end to root end, cutting to, but not through the root end. Work your way around the arc of the onion, aiming your knife's blade toward the center of the onion.

Ingredients you will need

Onion

Equipment you will use

Knife

4 Make a "V" cut in the root end of the onion to cut out the tough root end, to release the onion slices.

Ingredients you will need

Onion

Pre-

Bake the Crust

Ingredients you will need

Crust

Equipment you will use

Oven

1 Make a frozen tart crust: If you are making your own crust (instead of using an already prepared frozen crust), roll out your dough on a lightly floured surface, into a 12-inch circle. Fit into a 9-by-1 1/2-inch round tart pan (or 9-inch pie dish), pressing dough into corners.

Ingredients you will need

Crust

Dough

Roll

Equipment you will use

Pie Form

Tart Form

Transfer to freezer to chill for 30 minutes.

2 Line frozen crust with foil and pie weights: Preheat oven to 350°F. Line pastry with aluminum foil, pressing into the corners and edges, allowing extra foil on the sides (they'll be your handles when you remove the foil).

Ingredients you will need

Crust

Equipment you will use

Aluminum Foil

Oven

Fill at least two-thirds with baking weights—dried beans, rice, copper pennies, or ceramic or metal pie weights.

Ingredients you will need

Dried Beans

Rice

Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove aluminum foil and weights.

Equipment you will use

Aluminum Foil

Oven

Remove weights and bake again: Poke the bottom of the pie pan with the tines of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.)

Equipment you will use

Oven

Pie Form

Transfer to a wire rack to cool while making filling.

Equipment you will use

Wire Rack

Caramelizing the Onions and Preparing the Quiche

Ingredients you will need

Onion

The onions will take about an hour to cook on the stovetop before they are ready to go into the quiche. So timing-wise, if you are making the entire quiche from scratch, it makes sense to get started on the onions once you've put the crust into the freezer to chill before pre-baking.

Ingredients you will need

Onion

Crust

Equipment you will use

Stove

Heat 2 Tbsp olive oil in a large, heavy-bottomed sauté pan on medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. (See How to Caramelize Onions for more details.)

Ingredients you will need

Onion

Salt

Add 2 teaspoons balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized.

Ingredients you will need

Balsamic Vinegar

Onion

Remove from heat.

Place tart pan on a baking sheet to catch any run-off there might be.

Equipment you will use

Baking Sheet

Tart Form

Sprinkle half the cheese evenly over the bottom of the crust.

Ingredients you will need

Cheese

Crust

Spread onions over the cheese and then top with remaining cheese.

Ingredients you will need

Cheese

Onion

Spread

In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper.

Ingredients you will need

Nutmeg

Pepper

Cream

Egg

Milk

Salt

Equipment you will use

Whisk

Bowl

Pour over the tart.

Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10-15 minutes before slicing.

Equipment you will use

Wire Rack

Oven

Equipment

Ingredients

Servings:

recipe pie dough (see Pâte Brisée recipe)2Tbsps

extra virgin olive oil 2larges

red onions (about one pound total), French-cut (see below)1serving

Salt and freshly ground pepper 2teaspoons

balsamic vinegar 177milliliters

milk 59milliliters

heavy cream 3larges

eggs 1pinch

Pinch nutmeg 355milliliters

ounces Gruyère cheese, grated

Recommended wine: Sparkling Wine, Bordeaux, Champagne, White Burgundy

Sparkling Wine, Bordeaux, and Champagne are great choices for Quiche. Even if you aren't making mimosas, sparkling wine is great with eggs for two reasons. One, if you're eating eggs early in the day, sparkling wine has less alcohol. Secondly, it cleanses the palate, which is important since yolk is known to coat the palate. The Charles Heidsieck Vintage Brut with a 5 out of 5 star rating seems like a good match. It costs about 94 dollars per bottle.