French Onion Quiche
Quiche is like pizza - you can use almost anything to make it once you learn the basics. It can be served hot, warm or at room temperature. It also reheats well in a low oven. You can use leftover vegetables, that extra bit of ham leftover from Sunday dinner and so on. Gruyere has a distinct nutty, robust flavor but let's all agree - it can be expensive. You can substitute Swiss cheese and but try adding in some Parmesan for a bit more complexity. The tomato confit is optional, but it looks lovely and adds an extra flavor that really transcends the dish. This recipe is designed for a nine-inch quiche pan, or about six servings. To make mini quiches: Mini quiches are great for brunches or buffets. This makes 12 to 16 mini quiches using a standard muffin pan, and 24 to 30 if using a mini muffin pan. Roll the crust out a bit thinner than you would for a traditional pie crust. You can use a glass or 1 1/2 cookie cutter to make for the crust of a standard muffin, and a 3/4- to 1-inch cookie cutter for a mini muffin. Be sure to spray the pan generously with non-stick spray, or coat with shortening or butter, add the crust and prebake for five minutes, and let cool slightly. Fill halfway with the quiche filling, top with a tomato petal and bake 18 to 22 minutes for standard muffin-sized quiches, and 12-15 minutes for mini muffins.
Equipment
- Nine-inch quiche pan with removeable bottom or pie dish OR a standard pie pan
Ingredients
- Prepared pie dough or pâte brisée
Tomato Confit
- 6 to 8 Roma tomatoes
- 2 tablespoons olive oil
- 1 close garlic peeled and quartered
- 4 or 5 sprigs thyme or 1/2 teaspoon dried
- 1 teaspoon sea salt or coarse salt
Caramelized onions
- 3 large onions about two pounds, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 bay leaf
- 1 tablespoon flour
Quiche filling
- 3 large eggs
- ¾ cup 175 ml heavy cream
- 1/2 teaspoon Coarse salt
- 1/4 teaspoon white or black pepper
- ½ teaspoon fresh thyme or 1 teaspoon dried
- 3 ounces 90 grams Gruyère cheese, grated
Instructions
- Preheat the oven to a low heat, around 250° F / 120° C. Line a baking with parchment paper.
- Bring a small 1-quart pan of water to boil on the stove. Cut an "x" into the bottom of each tomato. Drop into the boiling water for 5 to 10 seconds. Carefully remove with a smooth. Tear the flaps at the "x" to remove the skin. Cut out the core, cut into quarters and remove the seeds. Repeat for the other tomatoes. Put the slivers of tomato onto the prepared baking sheet. Drizzle with olive oil, add the peeled garlic, thyme and salt. Gently bake for about 45 minutes until the slivers soften.
- In a large sauté pan melt the butter with the olive oil. Add the onions and bay leaf. Cook and stir patiently until they’re brown and soft, about a half hour or so. Once browned, sprinkle with flour and a dash of salt and cook another 2 minutes. Set aside to cool.
- Once the tomatoes are softened, increase oven to 425° F / 220°C.
- Roll out the dough, press it into a quiche or pie pan. Pierce the bottom with a fork. To keep its shape, set parchment or aluminum foil in the center and fill with pie weights or dry beans. Bake for 5 minutes. Remove weights, brush the pastry with beaten egg and return to oven for 7 minutes. Cool slightly.
- Meanwhile, whisk the eggs and cream in a bowl. Stir in about one-third of the cheese, salt, pepper and thyme. Stir in the cooled onions and then pour into the pastry shell. Arrange tomatoes in decorative pattern on top. Sprinkle on remaining Gruyère. Bake for 25 to 35 minutes until firm, slightly browned and a bit puffy.