Form the dough into a ball and flatten in a disk. Wrap in plastic wrap and refrigerate for 20 minutes. While the dough rests, make the filling. Cook the bacon over medium high-heat in a small skillet, until it reaches your desired level of crispness, 5 to 8 minutes.
Set aside to cool. Remove the dough from the refrigerator. Roll it out on a floured surface into an toinch circle. Transfer the dough to an 8-inch cast iron skillet. Press the dough gently into the skillet. Trim and crimp the edges. Cover in aluminum foil, gently pressing it in the pan to cover the crust and the edges.
Bake for 7 minutes. Remove the skillet from the oven and discard the foil. Reduce the oven heat to degrees F. Place the skillet on a baking sheet. Sprinkle the bacon in the bottom of the crust and top with the cheese. Next, add the onion and spread evenly over the cheese and bacon. Pour in the egg filling. Place the baking sheet with the quiche in the oven. Bake for 50 to 55 minutes, until the center is firm and the top edges are lightly browned. Let cool for 10 minutes before slicing to serve.
Enjoy this easy and delicious Sweet Onion Quiche Lorraine. You can always change up the quiche by adding various veggies or meat. Tips Sustainability: Onion Power Contact. Whisk together the eggs, half-and-half, parsley, salt, and pepper in a large bowl. Preheat the oven to degrees F. Previous Post. Next Post. Follow Us. The secrets to a successful onion quiche: a flaky butter crust and perfectly pale, tender onions in the custard filling.
If it starts to soften at any time, put it in the refrigerator to firm up. These big pieces of butter will make the dough flaky; as they melt in the oven, they release steam, which creates air pockets. These air pockets are the flakes that make a light and crisp crust. This is also why you want to keep the butter cold as you work with the dough. By flipping and moving it around as you roll, you avoid rolling it into your countertop and having to add too much flour.
Too much flour can make the dough dry and tough. Avoid sweet onions such as Vidalias, which could make the tart cloying. Make sure to use enough butter and oil to cover the bottom of the pan before you add the onions. You need to smother your onions in the fat so they remain pale and turn very soft. An hour may sound like a long time, but low and slow is the best way to go here.
If browning is an issue, keep the heat low and increase the cooking time. Low and slow will keep browning at bay. Sprinkle flour over the onions at least 5 minutes before they are done cooking, so the raw flavor in the flour will be cooked out. But you can assemble and bake within six hours of serving.
You can even prebake the crust the day before; keep it at room temperature, covered. If it has been in the refrigerator, add another 10 minutes or so.
Feel free to play with fillings and flavors, swapping in ingredients as you like. Add 1 to 2 tablespoons chopped fresh herbs to the onion quiche recipe above to give it freshness and verve. Basil, thyme, cilantro, chervil and chives work nicely. Or you could eliminate the cheese entirely if you prefer. Skip the bacon or pancetta and add 1 to 2 ounces smoked fish to the quiche instead. Smoked salmon, white fish and trout are all great options. The scraps were rolled out, topped with raw onion, bacon and fromage blanc a soft, yogurtlike cheese and baked until the dough puffed and the onions singed at the edges.
This version, adapted from the chef Gabriel Kreuther, uses a biscuitlike crust made with baking powder instead of the usual yeasted dough. Serve this as an appetizer, a light main course, or for an unusual brunch offering. This version calls for a yeasted dough, which makes the tart somewhat like a pizza. But puff pastry, which Julia Child preferred, is also traditional, and quite a bit richer. About 45 to 50 minutes including prebaking the tart shell and baking the quiche.
Food styling: Alison Attenborough. Prop styling: Beverley Hyde. Additional styling: Jade Zimmerman. Food styling: Chris Barsch and Jade Zimmerman. Art direction: Alex Brannian. Prop styling: Catherine Pearson. Director of photography: James Herron. Camera operators: Tim Wu and Zack Sainz. Editing: Will Lloyd and Adam Saewitz. Additional editing: Meg Felling. X Search. How to Make Quiche. Ingredient Substitution Guide. Like this recipe? Techniques and Tips The secrets to a successful onion quiche: a flaky butter crust and perfectly pale, tender onions in the custard filling.
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