 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
CARAMELIZED ONION QUICHE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Willingham Estate in Fort Worth, Texas in 1984. Ingredients:
1 pie crust |
2 tablespoons olive oil |
2 large red onions diced |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
1 teaspoon balsamic vinegar |
1/2 cup milk |
1/2 cup heavy cream |
3 large eggs |
1/4 teaspoon nutmeg |
1-1/2 cups gruyere cheese grated |
Directions:
1. Chill pie crust in freezer for 30 minutes then preheat oven to 350.
2. Line pastry with foil pressing into corners and edges.
3. Fill two thirds with baking weights then bake 15 minutes then remove and allow to cool some.
4. Carefully remove foil and weights and poke bottom with fork and bake 10 minutes more.
5. Transfer to a wire rack to cool while making filling.
6. Heat olive oil in a large heavy bottomed sauté pan on medium heat.
7. Add onions and sprinkle salt over top then cook stirring constantly 10 minutes.
8. Reduce heat to medium low and cook 40 minutes longer stirring occasionally.
9. Add balsamic vinegar and cook 10 minutes more until onions are completely caramelized.
10. Remove from heat then place tart pan on a baking sheet to catch any run off.
11. Sprinkle half the cheese evenly over bottom of the crust.
12. Spread onions over cheese then top with remaining cheese.
13. In medium bowl whisk together milk, cream and eggs then season with nutmeg, salt and pepper.
14. Pour over cheese then transfer to oven and bake until just set in the center about 35 minutes. Cool on a wire rack for 15 minutes before slicing.
|
|