Onion Quiche
Instructions:
- You can substitute nearly any vegetable you like for the
onions
, though this is an absolute classic and—
when the onions are cooked until almost creamy, as they
are here—really lovely.
- 1 recipe Generous Pie Shell made without sugar, or Savory Tart Crust
, fitted into a 10-inch tart pan or 9-inch deep-dish pie pan and chilled - 4 tablespoons butter or olive oil
- 6 cups thinly sliced onion
- Salt and freshly ground black pepper
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- 6 eggs at room temperature
- 2 cups cream, half-and-half, milk, or a combination, heated gently just until warm
- Heat the oven to 425 F and set the rack in the middle. Prebake the chilled crust as described on page 928 until the crust begins to brown, 10 to 12 minutes.
- Remove and let cool on a rack while you prepare the filling. Reduce the oven temperature to 325 F.
- Put the butter or oil in a large, deep skillet over medium heat; when the butter melts or the oil is hot, add the onion and some salt and pepper. Turn the heat up to medium-high and cook, stirring frequently, until the onion is very soft and lightly browned, at least 20 minutes and probably longer; adjust the heat so it doesn’t brown too much or crisp up, but just cook until the onion practically melts. Add the thyme, stir, turn off the heat, and cool slightly. Combine the remaining ingredients in a bowl and then add the onion mixture.
- Put the semicooked shell on a baking sheet and pour in the egg mixture. Bake for 30 to 40 minutes, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shell’s edges are darkening too quickly. Cool on a wire rack; serve warm or room temperature.
- Onion Quiche with Bacon
- Omit the butter or oil. Cook 8 to 12 slices of good bacon until nice and crisp. Remove the bacon with a slotted spoon and cook the onion in the bacon fat, stirring, until very tender, 10 to 15 minutes. Mix with the eggs. Put the bacon on the crust, pour the egg-onion mixture over it, and proceed with the recipe.
- Mushroom Quiche.
- Fresh or dried mushrooms are equally delicious; soak dried mushrooms in hot water or some of the cream, heated, until soft (squeeze a bit if soaked in water; no need to squeeze if soaked in the cream): Substitute 4 cups sliced fresh mushrooms or 2 cups soaked and sliced dried mushrooms for the onions. In Step 2, cook the mushrooms until just tender and proceed with the recipe.