Home RECIPESAppetizers and Nibbles Caramelized Onion Quiche

Caramelized Onion Quiche

by Lorena

I love quiche! It’s really one of the meals that I enjoy the most when it’s well done. This recipe for caramelized onion quiche is great because it has a ton of flavour. As a matter of fact it’s Javier’s favourite and won’t let me do any other flavour if he’s having it haha.

Even if this recipe doesn’t come with a video because I’m extremely busy writing my ebook, I do have another video where I’ve done quiche before and another where I did caramelized onions. This will be useful for you if you need the visual guidance:

Also if you don’t have a food processor you can see how the dough is done by hand in my vegetable galette recipe.


In the recipe you will see that I talk about pre-cooking the dough. This step is really important for me because when we skip it we end up with a soggy and pale crust that almost mixes in with the filling. However when we precook it we have a golden, crispy crust that not only contains the filling but also adds texture and flavour. Trust me, it’s worth it.


Caramelized Onion Quiche

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Course: Brunch, Main, Side Dish, Starter, Tea Time
Cuisine: Medium
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8 portions, 25cm diameter mould
Author: Lorena Salinas from Cravings Journal

Ingredients

For the dough

  • 200 g all purpose flour
  • 1 tsp salt
  • 100 g unsalted butter cold and cut in cubes
  • 1 egg
  • 1 tbsp water

For the caramelized onions

  • 400 g white onion
  • 2 tbsp olive oil
  • 8 sprigs fresh thyme leaves only, about 1 tbsp
  • pinch salt
  • 2 tsp sugar

Quiche filling

  • 1 egg
  • 1 egg yolk
  • 175 ml whipping cream
  • 125 ml milk
  • 50 g freshly grated gruyere
  • 50 g freshly grated parmesan cheese I used Grana Padano
  • 1 tsp salt

Instructions

For the dough

  • If you want to do the dough by hand, refer to the vegetable galette recipe where we make the same dough. To make it in the food processor, add the flour, salt and butter and mix until you reach a sandy texture.
  • Add the liquids and process again until you get a smooth dough. Rest for 30min wrapped in cling film in the fridge.
  • Roll it out to 2-3mm thick and put it inside your mould. Lift the edges and push down to make sure they reach the corners for a nice angle when you cut it. Cut the excess dough with a rolling pin and then make sure the dough is still in place. A bit more excess will remain and you can cut it with a knife.
  • Make a double layer on cling film and put it inside the dough. Top with baking beans (ceramic or actual beans) and bake at 180C for about 15min or until the edges are golden.
  • Take out the baking beans carefully using the cling film and take back into the oven to make it evenly golden (about 15min more). Let cool down to room temperature before pouring the filling inside.

For the caramelized onions

  • Cut the onion in thin slices; if they are thick they take longer and the caramelization tends to not go all the way through. You can use a mandolin if it's easier for you 🙂
  • Put the onions in a pan on low heat with the olive oil, thyme and a tiny pinch of salt. Let it cook slowly. First it will go soft and transparent; that means it's cooked. From here on, it will start to caramelize from the sugar that's naturally in it.
  • If you see that it's starting to get unevenly golden or that there's lots of sugar stuck on the pan and could burn, add a bit of water and move the onions around to retrieve the sugar stuck on the pan. They will continue to cook once all the water has evaporated. Continue this process until the onions reach a light brown colour.
  • Add the teaspoon of sugar and a bit of water to evenly coat the onions and then let it evaporate completely. Reheat before serving.

For the filling

  • Mix all the ingredients together with the onions and put it inside the now cooled down dough.
  • Pop the quiche back in the oven at 140C (colder than before so the dough doesn't get more golden and the filling remains moist) for about 35-45min or until golden on top.
  • Let cool down to almost room temperature before cutting so it coagulates and doesn't fall apart.
Tried this recipe?Mention @CravingsJournal.en or tag #RecipeCJ!

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