You might not think so, but quiche has a lot going for it. Its versatile, delicious, and pretty hard to mess up. You can make it vegetarian friendly or load it up with bacon. You can eat it hot or cold, and for any meal of the day (including brunch, which is sort of the honorary fourth meal). But, best of all, the leftovers are so easy. And if you know me and leftovers, you know that I love them. Because, you see, without leftovers, I have beer and sweet potato fries for dinner far more than I should.

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This quiche combines a few of my favourite flavours. We start with pastry. Delicious, flaky pastry. Mmmm. Then, caramelized onions form the flavour base. Delicious, deep, rich, caramel-y oniony goodness. YUM. Next up is some chévre (or cream cheese, if that’s what you’ve got). Feel free to use a plain one, or one that’s been dressed up with some mysterious assortment of herbs.

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Finally, a delicious custard pulls it all together. I used beautiful brown, free-range eggs, cream, and whole milk, with accents of rosemary, garlic, sea salt, and some smokey goodness (I used Spirit of Africa, you can use whatever you want… or leave that part out if you’re getting sick of my obsession with all things smokey).

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I blind-baked the shell in a hot oven for just under 10 minutes, and then pulled it from the oven to add my fillings. Before I added the filling, I sprinkled the bottom of the crust with some breadcrumbs—I picked up that little tip from America’s Test Kitchen. It helps prevent sogginess. Then, it’s time for the onions. Up next, crumbled cheese, and then finally, the custard. If your pie plate is getting full, move it to the oven rack (pull it out a bit first), and pour the custard into the pie plate then. That way, all you have to do is gently slide the rack back in and shut the door without worrying about spills.

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After that, you’re off to sip a cold beer (or tea, maybe, if you’re having the quiche for breakfast) while it bakes. Brilliant. You just made yourself 6–8 meals in one fell swoop. Well done, you.

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Caramelized Onion & Chévre Quiche

Pastry
1 recipe basic pastry

Filling
3 whole onions, halved and thinly sliced
2 tbsp olive oil
1 tbsp butter

5 large eggs
2/3 cup heavy cream
½ cup whole milk
½ tsp kosher salt
½–1 tsp rosemary leaves
¼–½ tsp garlic powder
¼ tsp black pepper

2 tbsp bread crumbs

½ cup crumbled chévre

Begin by caramelizing the onions. Heat a heavy bottomed pot over low heat and melt the olive oil and butter together. Add the onions, cooking and stirring, for about an hour, until deep brown and very fragrant. Season with salt & pepper and set aside to cool. You can do this part ahead and store the caramelized onions in a covered contained in the fridge for 2 or 3 days.

When you’re ready to bake the quiche, start by rolling out the pastry and lining your pie plate. Put it in the fridge to rest while you make the custard. Preheat your oven to 400°F.

Whisk together the eggs, cream, and milk. Add your seasonings and herbs.

Remove the pie plate from the fridge a few minutes before blind baking to avoid shattering/stressing the dish with the sudden cold-to-hot transition of fridge-to-oven. Prick the pastry with a fork and blind bake for 8 minutes.

Remove the shell from the oven. Sprinkle the bottom of the shell with bread crumbs. Spread the caramelized onions over the base of the shell, and the scatter the crumbled cheese overtop of that. Pour the custard over everything else.

Reduce the oven to 350°F and place the quiche in the oven to bake.

Bake 30–40 minutes, until the custard is set and a knife inserted in the centre comes out clean. Cool on a rack for at least 20 minutes before serving.

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