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CarlZaros7 (talk | contribs) (Not a sweet tooth) Tag: rte-wysiwyg |
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| − | For 6-8 servings. |
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| + | [[Category:Candidates for deletion]] |
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| − | ==Ingredients== |
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| − | *1 recipe [[pie dough]] |
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| − | *2 tablespoons [[olive oil]] |
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| − | *2-3 large [[red onion]]s (about one pound total), French-cut (see below) |
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| − | *Salt and freshly ground [[pepper]] |
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| − | *1 teaspoon [[balsamic vinegar]] |
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| − | *1/2 cup [[milk]] |
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| − | *1/2 cup [[heavy cream]] |
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| − | *3 large [[egg]]s |
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| − | *Pinch [[nutmeg]] |
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| − | *6 ounces [[Gruyère cheese]], grated (1 1/2 cups) |
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| − | ==Frenching Onions== |
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| − | Frenching, or French cutting, onions, refers to thinly slicing onions into strips. |
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| − | # Cut off the root end of the onion, so that cut the roots are cut, but the hard core stays intact. |
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| − | # Make a deeper cut on the other end of the onion. Remove the papery skin. |
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| − | # Standing the onion up, root-side up, cut the onion in half. Then take each half and make thin slices. Slice the onion in a way that keeps the onion segments attached to the root end |
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| − | ==Pre-Baking the Crust== |
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| − | # 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. |
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| − | # Preheat oven to 350°. Line pastry with parchment paper, wax paper, or aluminum foil, pressing into the corners and edges. |
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| − | #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. |
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| − | #Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tongs 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.) |
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| − | #Transfer to a wire rack to cool while making filling. |
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| − | ==Caramelizing the Onions and Preparing the Quiche== |
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| − | 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 pre-baking. |
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| − | #Heat olive oil in a large, heavy-bottomed sauté pan on medium heat. |
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| − | #Add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. |
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| − | #Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. |
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| − | #Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat. |
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| − | #Place tart pan on a baking sheet to catch any run-off there might be. |
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| − | #Sprinkle half the cheese evenly over the bottom of the crust. |
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| − | #Spread onions over the cheese and then top with remaining cheese. |
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| − | #In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. |
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| − | #Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. |
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| − | #Cool on a wire rack for about 10–15 minutes before slicing. |
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| − | [[Category:Quiche Recipes]] |
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| − | [[Category:French Recipes]] |
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| − | [[Category:Recipes]] |
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Latest revision as of 23:14, 14 March 2015