Double Onion Quiche Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft.
• In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry shell. Pour egg mixture over onions.
• Bake in preheated oven for 30 minutes, or until eggs have set.

Steps:

• Make the tart dough: In a food processor, pulse flour, salt and sugar to combine. Add butter, then pulse until lima-bean-size pieces form. Gradually drizzle water into mixture and pulse just to combine, adding more water by the tablespoon if dough doesn't come together. Transfer dough to a lightly floured surface. Press it together into a ball, flatten into a disk and wrap in plastic. Refrigerate for at least 1 hour and up to 3 days. (If you don't have a food processor, see Tip below.)
• While dough chills, cook the onions for the filling: In a 12-inch skillet over medium heat, melt 3 tablespoons butter and oil. Add onions and cook, stirring occasionally, until pale golden and liquid has been cooked off, about 1 hour. (If the onions start to get too dark, reduce the heat to low.) Stir in flour and cook for an additional 5 minutes. Remove from heat.
• Butter a 9-inch tart pan. Take chilled dough out of plastic wrap and place on a floured surface. Roll dough into an 11-inch circle, drape over it over tart pan and press into bottom edges and down sides. Use a knife or rolling pin to cut off excess dough, then use your fingers to push dough 1/4-inch up past the edge of pan. Use a fork to poke evenly spaced holes in the bottom and sides of the dough and chill for 30 minutes.
• Heat oven to 400 degrees. Place chilled tart on a baking sheet. Line with foil, fill with pie weights and bake for 15 minutes. Remove tart from oven and carefully remove foil and pie weights. Return tart to oven to continue baking, uncovered, until dough is just baked through and barely turning golden on the edges, about 5 minutes. Remove from oven and let cool to room temperature. Reduce oven temperature to 375 degrees.
• Prepare lardons: Heat a medium, dry skillet over medium heat, then add lardons and cook until they start to brown, about 8 minutes. Use a slotted spoon to transfer to a plate lined with a paper towel.
• In a large bowl, whisk to combine eggs, cream, salt, pepper and nutmeg. Fold in onions, then half the Gruyère. Cube remaining 1 tablespoon butter into pea-size pieces.
• Scatter cooked lardons over parbaked tart shell. Scrape egg and onion mixture into shell, smoothing top, and then scatter remaining Gruyère on top. Dot with butter pieces, then bake in a 375-degree oven until puffed and browned, 25 to 30 minutes. Let cool slightly, then remove tart ring from pan and slide quiche onto a wire rack. Serve warm or at room temperature.

Steps:

• In a bowl, beat the eggs. Add the cheese, onion, bacon, salt and pepper; mix well. Line a 9-in. pie plate with bottom crust. Add egg mixture. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top., Cover edges loosely with foil. Bake at 375° for 10 minutes. Remove foil; bake 20-25 minutes longer or until the crust is golden brown. Refrigerate leftovers.

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a floured surface until almost large enough to line a 22cm loose-bottomed tart tin, sprinkle over about a third of the Parmesan, then continue rolling to push the cheese into the pastry. Line the tin with the pastry, leaving any excess overhanging. Line the tart with parchment paper and baking beans and bake blind for 20 mins. Gently remove the paper and beans and bake for a further 10 mins until pale golden and cooked.
• Spread the chutney in an even layer over the bottom of the pastry case, then set aside while you make the filling.
• To make the filling, melt the butter in a pan over a low heat, then add the flour and cook for 2 mins, stirring all the time. Gradually pour in the milk and continue stirring until you have a smooth, thick sauce. Cook for a further 2 mins, remove from the heat and cool for 3 mins.
• Crumble 200g of goat's cheese, the thyme and the rest of the Parmesan into the sauce. Beat until cheese melts, then add egg yolks one at a time, beating between each addition. Whisk egg whites to stiff peaks, stir 1 spoonful into the sauce and mix, then tip in the rest of the whites and gently fold until well combined.
• Spoon the filling on top of the onion chutney, crumble over the remaining goat's cheese, then transfer to the oven and bake for 25-30 mins, until golden and well risen. Allow the tart to cool slightly before trimming the edges and serving, or enjoy cold with a green salad, if you like.