ONION QUICHE
Tender, sweet bits of onion suffuse this classic, savory tart, which gets its brawny, salty tang from browned chunks of cured pork (lardons, pancetta or bacon), all bound with a nutmeg-flecked custard. It's a dish that feels both delicate and rich, and makes a lovely lunch or brunch dish. You can make the dough up to 3 days ahead, and prebake the crust a day ahead. But the quiche is best served warm or at room temperature on the day you assembled and baked it. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories breakfast, brunch, lunch, pies and tarts, main course
Time 2h
Yield 8 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 16 grams, Carbohydrate 39 grams, Fat 44 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 26 grams, Sodium 601 milligrams, Sugar 7 grams, TransFat 1 gram
ONION QUICHE
This simple quiche is a versatile dish that can be served with almost anything.
Provided by sal
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 40m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 212.4 calories, Carbohydrate 12.7 g, Cholesterol 91.3 mg, Fat 15.7 g, Fiber 1.1 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 210.6 mg, Sugar 1.1 g
BROCCOLI AND RED ONION QUICHE
Provided by Food Network Kitchen
Time 1h50m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.
- Put the broccoli and red onions in a large bowl. Add the pepper jack and toss to combine.
- Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the chives. Add the and paprika, chile powder or lemon zest, if desired. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.
- Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.)
- Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour.
- Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using.
TOMATO ONION QUICHE
This pretty quiche is best fresh out of the oven when the cheese is wonderfully gooey. I especially enjoy it in summer with vine-ripe tomatoes and fresh basil. -Sherri Crews, St. Augustine, Florida
Provided by Taste of Home
Time 1h5m
Yield 3 servings.
Number Of Ingredients 12
Steps:
- Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Layer half of the mozzarella cheese, onion and tomatoes in pastry. Top with mushrooms; layer with remaining mozzarella cheese, onion and tomatoes. Sprinkle with Parmesan cheese. In a small bowl, combine the eggs, cream, mustard and herbs; pour over top., Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 436 calories, Fat 26g fat (13g saturated fat), Cholesterol 265mg cholesterol, Sodium 516mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 22g protein.
ONION CHEDDAR QUICHE
This is a nice, simple, tasty dish that I have been bringing to potlucks for twenty-five years! I often make several at one time, and freeze the extras.
Provided by Nankie
Categories Savory Pies
Time 55m
Yield 2 pies, 16 serving(s)
Number Of Ingredients 9
Steps:
- Saute onions in butter.
- Beat eggs & add milk, salt, pepper, basil and onions.
- Divide cheese in half, and spread evenly in bottom of each piecrust.
- Pour milk mixture over cheese in both pies.
- Bake at 400 degrees for 35-40 minutes.
- Allow to set 5 minutes before serving.
Nutrition Facts : Calories 183.4, Fat 13.1, SaturatedFat 5.5, Cholesterol 61.5, Sodium 370.2, Carbohydrate 10.2, Fiber 0.3, Sugar 1.2, Protein 6.2
ONION QUICHE - CRUSTLESS
A savory onion quiche without a crust. An easy make ahead meal for a brunch or light lunch. Adapted from the PC Insiders recipe flyer.
Provided by cookingfor1
Categories Breakfast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large fry pan. Add thyme and onion, saute over medium heat for 15-20 minutes or until onions are golden brown.
- Add onions to a buttered quiche pan. Cover with cheese.
- In a mixing bowl whisk together milk, cream, egg, salt, pepper, and nutmeg.
- Pour over onions and cheese.
- Cook at 425 degrees for 20-25 minutes or until crust is golden brown and a knife inserted in the centre comes out clean.
STICKY ONION & CHEDDAR QUICHE
A crisp pastry case and a just-set creamy filling, quiche is a good solution to any meal dilemma from dinner parties, suppers, picnics and even afternoon tea
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dinner, Lunch, Main course, Snack, Starter, Supper
Time 1h20m
Yield Slices into 8
Number Of Ingredients 7
Steps:
- To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.
- Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin (see picture, above left). Chill in the fridge or freezer for 20 mins.
- Heat oven to 200C/fan 180C/gas 6. While the pastry is chilling, heat the butter in a pan and cook the onions for 20 mins, stirring occasionally, until they become sticky and golden. Remove from the heat.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
- Meanwhile, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese, then season with salt and pepper. Carefully tip the filling into the case, sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.
Nutrition Facts : Calories 567 calories, Fat 44 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.72 milligram of sodium
BACON & ONION QUICHE
This recipe comes from my sister-in-law's mother. Delicious! Perfect for holiday breakfast or a brunch gathering. The prep time does not include having to cook & crumble the bacon ahead of time.
Provided by Gaia22
Categories Breakfast
Time 55m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- Mix all the ingredients above and pour into the pie crust.
- Bake at 425-degrees F for 10 minutes.
- Next, bake at 375-degrees F for 40 minutes.
CHEESE AND ONION QUICHE
Make and share this Cheese and Onion Quiche recipe from Food.com.
Provided by Dancer
Categories Savory Pies
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- PASTRY CRUST:
- Sift the all purpose flour into a mixing bowl.
- Combine with the corn oil, butter and a dash of salt.
- Mix well until the texture resembles bread crumbs.
- Add the cold water, and mix well to form a dough.
- Knead lightly and refrigerate for 20 minutes.
- FILLING:
- Chop the onions into cubes.
- In a frying pan, saute the onions in butter.
- Set aside.
- In a mixing bowl, beat the eggs well.
- Add the cream and grated gruyere cheese and mix well.
- QUICHE:
- Roll out the pastry dough in an 8-inch round baking dish.
- Spread the fried onions on the bottom of the pastry crust.
- Pour in the egg and cheese mixture.
- Bake in a preheated oven for approximately half an hour, until the filling has set.
- Temperature of oven should be set at 400 degrees.
- Garnish with chopped chives or parsley.
Nutrition Facts : Calories 216.4, Fat 12.4, SaturatedFat 6.5, Cholesterol 134.5, Sodium 82.2, Carbohydrate 18.9, Fiber 0.9, Sugar 1.4, Protein 7.1
SWISS CHEESE 'N' ONION QUICHE
Steps:
- Spread 1 tablespoon butter over bottom of pastry shell; set aside. In a skillet, saute onion in remaining butter until tender. Spread in pastry shell. Toss Swiss cheese with flour; sprinkle over onion. In a bowl, whisk the eggs, cream and salt. Pour evenly over cheese., Bake, uncovered, at 400° for 10 minutes. Reduce heat to 325°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts :
More about "onion quiche recipes"
CARAMELIZED ONION QUICHE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (15)Total Time 2 hrs 10 minsCuisine FrenchCalories 433 per serving
CARAMELIZED ONION QUICHE RECIPE | MYRECIPES
From myrecipes.com
12 EYE-CATCHING QUICHE RECIPES WITH ONIONS
From onions-usa.org
RECIPE: FRENCH ONION QUICHE - KATHLEEN FLINN
From kathleenflinn.com
SPINACH AND ONION VEGAN QUICHE | NOURISH PLANT-BASED LIVING
From nourishmagazine.com.au
THE 17 BEST QUICHE RECIPES YOU’LL WANT TO EAT FROM BREAKFAST TO …
From self.com
CARAMELISED RED ONION QUICHE | DINNER RECIPES | GOODTO
From goodto.com
ONION QUICHE RECIPE | ALLRECIPES
From stage.element.allrecipes.com
SWEET ONION QUICHE LORRAINE - NATIONAL ONION ASSOCIATION
From onions-usa.org
EASIEST CHEESE & ONION QUICHE
From foodhousehome.com
HOW TO MAKE ONION & BACON QUICHE - CHEF JEAN PIERRE
From chefjeanpierre.com
BEST ONION AND GRUYERE QUICHE RECIPE - HOW TO MAKE …
From goodhousekeeping.com
CARAMELIZED ONION, BACON AND GRUYERE QUICHE - EASY RECIPES …
From easyrecipesfromhome.com
MINI CRUSTLESS CARAMELIZED ONION & CHEESE QUICHES RECIPE
From eatingwell.com
You'll also love