Caramelized Onion and Cheddar Quiche

Quiche is one of my favorite weekend dishes because I can prepare it in advance and leave my days free for the purpose weekends were intended – relaxing (not this weekend as I have a full schedule of last minute design work!). This caramelized Onions and cheddar quiche is an absolute delight – the additional step of caramelizing the onions adds some wonderful flavor. I always do a slightly different quiche with the addition of feta cheese in place of the cheddar which works just as well in my opinion.

1 sheet Pâte Brisée

Caramelized Onions
2 tbsp olive oil
2 large red onions – peel, halve and thinly slice
1 large sweet Spanish onion – peel, halve and thinly slice
Pinch Sea salt flakes
1 tsp balsamic vinegar

Filling
140 grams mature cheddar cheese, grated
30 grams Asiago d’allevo – or finely grated fresh Parmesan
120 ml milk
120 ml double cream
3 large fresh eggs
Pinch freshly grated nutmeg
Sea salt and freshly ground pepper
 

  1. Prepare a 23 cm round quiche tin, about 4 cm deep
  2. Pastry – toll the pastry out to a 30 cm circle, use to line the prepared tin, pressing the dough down into the corners; prick the base with the tines of a fork. Cover tin with clingfilm and chill for 60 minutes in the refrigerator.
  3. Preheat oven to 175ºC
  4. Line the pastry with greaseproof or parchment paper, fill two thirds full of baking beans.
  5. Bake for 15 minutes, take out of oven and allow to cool for 5 minutes, remove the paper and beans.
  6. Brush with lightly beaten egg and return to the oven for 5 minutes. Transfer tin to a wire rack to cool while preparing the filling.
  7. Onions – put the oil into a large heavy bottomed frying pan set over a medium heat.
  8. When hot add the onions and sprinkle with a pinch of sea salt flakes.
  9. Cook for about ten minutes or until the onions have softened and are translucent, reduce heat to medium-low, cover and cook for 40 minutes, stirring occasionally until the onions are browned.
  10. Add the vinegar and cook for 10 minutes or until the onion are caramelized.
  11. Remove from the heat.
  12. Place the tin onto a baking sheet with shallow rim.
  13. Sprinkle half of the cheddar cheese evenly over the base; spread onions over the cheese; scatter over remaining cheddar cheese.
  14. Whisk the milk, cream, eggs and seasoning together; pour into the pastry case, scatter over the Asiago d’allevo (or finely grated fresh Parmesan) then transfer the tin to the middle shelf of the preheated oven.
  15. Bake for between 30 to 35 minutes; move tin to a wire rack and allow to cool for 10 minutes; serve.

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