Sunday, March 21, 2010

French Onion Quiche


This delicious tart has such a luscious texture and rich flavor despite so few ingredients! It takes more time than most of my recipes, yet it's not difficult and very versatile. It can be served hot, cold or at room temperature, and thus can be made in advance! Also, leftovers are just as delicious! You can also throw in other pre-cooked, bite-sized veggies into the quiche. Best served with a simple salad.
Serves 6-8

1 pie crust (homemade or bought--I buy it in the refrigerator section near the cream cheese. It comes rolled up, 2 to a package.)
2 T olive oil
4-6 onions (depending on size)
1 1/2 c. milk or cream
4 eggs
salt and pepper
herbs, fresh or dried (optional)

1. Preheat oven to 375°F. Unroll or roll out pie crust into a pie pan. Prick it all over with a fork. Bake about 12 minutes or until barely golden. Turn oven down to 325°F once you remove the crust from the oven.
before
after

2. Meanwhile, heat olive oil in a large sauté pan over medium-low heat. Thinly slice onions into rings or half rings and add to pan. Caramelize them--cook them for about half an hour, stirring occasionally. Their natural sugars will be brought out and they will melt down and become quite tender, aromatic, golden and sweet. Add salt and pepper and any herbs, if desired.
before
after

3. In a bowl mix together milk and/or cream, eggs, salt and pepper, and beat well with a fork.

4. Place onions into pre-cooked pie crust and pour egg mixture over the top. Put in 325°F oven for 45 min - 1 hour until solidified throughout and just set in the center. The more cream you use, the faster the cooking time will be. Using all 2% milk, for instance, will take a decent amount of time longer to cook.
before cooking

cooked and ready to eat!

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