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.
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
- 1/4 cup freshly shredded Swiss cheese
For the Filling:
- 2 tablespoons butter
- 2 cups large-chop yellow or white onions
- 1-1/2 cup shredded Swiss 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, sprinkle with the shredded Swiss cheese and give it a light roll with the rolling pin to slightly press the cheese into the dough. 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 sprain and fit it, sprayed side down, into the pastry shell, pressing firmly. Add pie weights.and bake15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 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.
- In a bowl, add the Swiss cheese and toss with the flour. Sprinkle the mixture evenly over the onions.
- 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 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.