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
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
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
- Prepare a 23 cm round quiche tin, about 4 cm deep
- 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.
- Preheat oven to 175ºC
- Line the pastry with greaseproof or parchment paper, fill two thirds full of baking beans.
- Bake for 15 minutes, take out of oven and allow to cool for 5 minutes, remove the paper and beans.
- 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.
- Onions – put the oil into a large heavy bottomed frying pan set over a medium heat.
- When hot add the onions and sprinkle with a pinch of sea salt flakes.
- 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.
- Add the vinegar and cook for 10 minutes or until the onion are caramelized.
- Remove from the heat.
- Place the tin onto a baking sheet with shallow rim.
- Sprinkle half of the cheddar cheese evenly over the base; spread onions over the cheese; scatter over remaining cheddar cheese.
- 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.
- Bake for between 30 to 35 minutes; move tin to a wire rack and allow to cool for 10 minutes; serve.