In the kitchen: caramelized onions quiche

This summer, I went to London with one my best friends. We are fond of everything royal and typically British, so, of course, we could not leave the country without having, at least once, a really nice tea time. We had fingers sandwiches of all types -the well-renowned cucumber/cream cheese one, along with some garnished with curried chicken, salmon and corned beef; for dessert, an assortement of cakes, and, of course, the famous scones, served with clotted cream, rose petals jam and lemon curd- and countless cups of Earl Grey tea ! We were thrilled !

However, one unexpected little pie stood out from the three tiered stand: a tiny onion quiche. Everything was amazing, both the crust and the filling, and yesterday, as I had the same friend over for dinner- which was followed by a movie night (When Calls the Heart !) at home with popcorn- I tried my hand at replicating the same pie. I had a store-bought crust -a flaky pastry, to be exact, so though the one we had in London was more like a pie crust, it still was delicious. We paired it with a simple salad, served with a pesto vinaigrette.

quiche

Recipe- inspired by one I found here.

1 package refrigerated piecrusts or flaky pastry
2 large sweet onions, sliced
2 tablespoons butter
1 tablespoon sugar
1 cup shredded Gruyere cheese
1 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground nutmeg
Preparation:

1. Preheat oven to 425°. Unroll piecrust and line it with parchment paper, and fill with  dried beans. Place pan on a foil-lined baking sheet. Bake 10 minutes, and cool completely on baking sheet. .

2. Meanwhile, cook onions in butter in a large skillet over medium-high heat, 15 to 20 minutes, and add sugar, stirring often, until onions are caramel colored. Remove from heat. Whisk, in a bowl, the egg, and add the Gruyere Cheese, the onions, salt, pepper and nutmeg

3. Bake at 350° for 40 to 45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.

Bon appétit !

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