This recipe turned out so well - it was easy to make and form, it transferred to the plate without breaking, and baked up wonderfully. I couldn't believe how simple it was when I've had so many failures previously. I think a lot of it is due to Elise's great step-by-step directions. You can bet that this is my new go-to pie crust recipe!
My reason for making pie crust? We were having Caramelized Onion Quiche for dinner. The original quiche recipe calls for red onion, but I only had yellow onion on hand and wanted to use what I already had. I opted to add some freshly chopped herbs from my garden to the recipe for a bit of color and flavor accent.
I really enjoyed this quiche despite that it was a little time consuming. There was so much flavor. One of the aspects I love so much of quiche is that it goes great with breakfast, brunch, lunch, or dinner. Just change up what you serve with it and it's a completely new meal. Next time I make this - because there will be a next time! - I'd love to use individual tart pans. I think that's be really cute and fun.
I served this for dinner along with a Spinach, Potato, and Green Bean Salad. Martha's original salad recipe calls for Arugula, but I substituted spinach since I had some that needed to be used up. It was a filling meal, but it didn't feel heavy at all.
Caramelized Onion Quiche
slightly adapted from Simply Recipes
- 1 recipe pie dough (see Pâte Brisée recipe)
- 2 Tbs olive oil
- 2-3 large yellow onions (about one pound total), French-cut (see below)
- Salt and freshly ground pepper
- 2 tsp balsamic vinegar
- 3 Tbs chopped fresh parsley
- 1 Tbs thin sliced basil
- 2 Tbs thin sliced green onion
- 1/2 cup milk
- 1/2 cup half and half
- 3 large eggs
- Pinch nutmeg
- 6 ounces Gruyère cheese, grated (1 1/2 cups)
On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-by-1 1/2-inch round tart pan, pressing dough into corners. Transfer to freezer to chill for 30 minutes.
Preheat oven to 350°. Line pastry with parchment paper, wax paper, or aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or aluminum pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. 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.) Transfer to a wire rack to cool while making filling.
Heat olive oil in a large, heavy-bottomed sauté pan on medium heat. 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. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Stir in herbs and green onion. Remove from heat.
Place tart pan on a baking sheet to catch any run-off there might be. Sprinkle half the cheese evenly over the bottom of the crust. Spread onions over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, half and half, and eggs. Season with nutmeg, salt, and pepper. Pour over cheese. 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.
I love onions and this looks delicious! Congrats on the crust, it looks gorgeous!
ReplyDeleteThat looks amazing! Your crust is just gorgeous!
ReplyDeleteLooks like a nice light dinner! I really need to give quiche a try at home, but pie crust does intimidate me!
ReplyDeleteThat is a very pretty quiche
ReplyDeleteThis is so beautiful... I've been aching to try a pie from scratch but it always looked time consuming with a high failure rate! haha.
ReplyDeleteYour pictures look so scrumptious I think I changed my mind =D Will try them over the weekend!
this recipe sounds good, but what I really like is that cool overhead photo of the empty crust.
ReplyDeleteThis is a different kind of salad. And yes very healthy too.
ReplyDeleteI've never been a fan of quiche, but I don't think I've ever had it either! Now, I think you've talked me into making it...the combination of carmelized onions & Elise's crust!
ReplyDeleteWhat a great meal! I'm trying to go meat-lite or meatless at least once or twice a week, and I think my husband would like this tart.
ReplyDelete