I served this caramelized onion and Swiss cheese quiche for brunch last week when our niece, Abigail, made a quick four-day visit to Washington. She brought her little guy, Maverick, with her and we felt very honored that she made some time for a visit with us.
Mav will be one-year in August, he is just on the verge of walking and he is a real charmer. We don’t get to see much of Abby as she, her husband and Mav live in Anchorage, AK. It was a real joy to see her and Mav.
This caramelized onion and Swiss cheese quiche is similar to the Walla-Walla onion quiche that I posted last year and it has a lot of flavors going on. I used a standard rolled flakey pastry crust studded with Swiss cheese and fitted into a 11-inch tart pan with a removable bottom. The filling has a layer of caramelized onions, a layer of Swiss cheese; then a smooth and creamy filling. It is finished off with a generous sprinkling of crisp crunchy bacon on top.
Abby and her family will be back in Washington in August for our fiftieth wedding anniversary party and we are looking forward to the visit.
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For the Pastry Crust:
- 2 cups all-purpose flour, plus more for dusting
- ¾ teaspoon salt
- 1-1/2 sticks of cold butter, cut into cubes
- 5 tablespoons ice water
- 1 teaspoon cider vinegar
For the Filling:
- 2 tablespoons butter
- 3 medium yellow or white onions, sliced 1/4-inch thick
- 2 tablespoons fresh thyme leaves
- 1-1/2 cup freshly shredded cheese
- 1 tablespoon all-purpose flour
- 4 eggs
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 1-1/2 cup heavy cream
- 6 slices crisp-cooked bacon, crumbled
For the pastry crust:
- Blend flour and salt together in a large bowl. Cut in the butter using a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal. Mix the vinegar and 5 tablespoons of ice water together and drizzle evenly over the flour mixture and gently stir with a fork. You may need a little more water but just enough so the mix holds together when a handful is squeezed.
- Pour the mixture onto a lightly floured surface, it will look crumbly but it will all come together. Using a pastry scraper, scrape the dough together and press it into a ball, and then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
- Roll out dough on a floured surface using a rolling pin into a 15-inch circle,. Fit the pastry into a 11″ tart pan, lifting and gently pressing against the sides. Trim any excess pastry and crimp if desired. Lightly prick bottom with a fork and chill until firm, about 30 minutes. I just put it into the freezer for 10-15 minutes. (If using a tart pan with a revomable bottom place the pan on a baking sheet when putting it into the oven).
- Preheat oven to 375°F.
- Spray a large piece of aluminum foil with non-stick oil and fit it, sprayed side down, into the pastry shell, pressing firmly. Add pie weights.and bake 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden, 10 to 15 minutes more. Transfer baked shell to a rack to cool.
For the filling:
- Melt the butter in a large skillet over medium heat and cook the onions, stirring frequently, until they begin to caramelize and turn golden brown. Distribute the onions evenly over the bottom of the cooked, cooled crust then sprinkle the onions with the thyme leaves.
- In a bowl, add the shredded cheese and toss with the flour. Sprinkle the mixture evenly over the onions and thyme.
- In a separate bowl, beat the eggs and cream together with the salt and pepper. Pour the mixture over the onions and cheese mixture and top with the crumbled crisp bacon.
- Place the prepared dish on a baking sheet and transfer to the middle of the oven and bake at 400°F for 15 minutes then reduce the heat to 325°F and continue to bake for an additional 25-30 minutes, until the top is lightly browned and a knife inserted into the center comes out clean.
- Remove from the oven and allow to cool for five (5) minutes before serving.
- We suggest using a tart pan with a removable bottom.
- When cooking the onions use a large skillet with high sides, keep the heat at medium but reduce to low if needed. Stir the onions occasionally and not constantly. As the onions begin to brown a dark substance (fond) will begin to form on the bottom of the pan, add a couple tablespoons of liquid (white wine, chicken broth or water) to deglaze the fond. The fond adds a lot of flavor to the onions. The onions will take about 30 minutes to caramelize, be patient.
- We prefer using fresh thyme but other choices of fresh herbs can be used such as fresh rosemary, tarragon, or parsley.
- Choose a good melting cheese such as Smoked Gouda, Gruyere, Cheddar, Swiss, Provolone, Havarti or Muenster.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 428Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 130mgSodium: 397mgCarbohydrates: 23gFiber: 1gSugar: 3gProtein: 10g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.