Recipes

[layla2450]

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@ECBG wrote:

I'd make this!

Caramelized Onion Quiche

PREP TIME25 mins

COOK TIME105 mins

TOTAL TIME2 hrs 10 mins

SERVINGS6 to 8 servings

YIELD1 quiche

Although this recipe calls for making a pie crust from scratch, you can easily use an already prepared frozen pie crust. Just prebake it using the directions that follow.

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 prebaking.

Ingredients

• 2 to 3 large red onions (about 1 pound total)

• 1 recipe pie dough 

• 2 tablespoons extra virgin olive oil

• Kosher salt and freshly ground pepper

• 2 teaspoons balsamic vinegar

• 6 ounces Gruyère cheese, grated (1 1/2 cups)

• 3/4 cup milk

• 1/4 cup heavy cream

• 3 large eggs

• Pinch nutmeg

Method

1. Slice the onions:

   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.

   How to Slice an Onion

   READ MORE:
   
2. Prepare the 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 x 1 1/2-inch round tart pan (or 9-inch pie dish), pressing dough into corners, extending the edges extra high to allow for shrinkage. Transfer to freezer to chill for 30 minutes.

3. 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).

   Fill at least 2/3 of the crust with baking weights—dried beans, rice, copper pennies, or ceramic or metal pie weights.

   
4. Bake with the weights:

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

   
5. Remove the weights and bake again:

   Poke the bottom of pie pan with the tines of a fork and return to oven, and bake an additional 10 minutes or until lightly golden. (Fork holes allow any air to escape.) Transfer to a wire rack to cool while making the filling.

   
6. Caramelize the onions:

   Heat 2 tablespoons of extra virgin 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 2 teaspoons balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.

   How to Caramelize Onions

   READ MORE:
7. Start assembling the quiche:

   Place tart pan on a baking sheet to catch any runoff. Sprinkle half the cheese evenly over the bottom of the crust.

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

   
   
8. Mix up the custard and pour over:

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

   
9. Bake the quiche:

   Transfer to the 350°F oven and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 to 15 minutes before slicing.

   

NUTRITION FACTS(PER SERVING)

433	CALORIES
28g	FAT
33g	CARBS
13g	PROTEIN

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28 grams of FAT - NO THANKS.  Easy pass.