When it is springtime in the south, we anticipate the first fresh sweet onions, especially Vidalia! These may be used as mature onions or while still green, known as knob or bulb onions. Other fresh sweet onions found at the market might be Bermuda, Walla Walla, Maui or just labeled “sweet onions.” Fresh sweet onions are milder than regular white, yellow or red onions and Vidalias can even be eaten raw like an apple. Onions have many health benefits including a range of phytonutrients that may reduce the risk of heart disease and certain cancers. A variety of favorite herbs adds to the nutritional value of this quiche.
For more health information on onions, click here.
Caramelized Sweet Onion and Herb Quiche
Makes 8 servings
Ingredients:
1 9-inch deep dish pie crust defrosted or make your own
2 medium to large Vidalia onions (or 5 cups) halved and thinly sliced (with a mandolin if possible)
1 Tablespoon of extra virgin olive oil
2 Tablespoons European butter (Kerry Gold)
Salt and pepper to taste
1/3 cup fresh thyme and rosemary chopped
5 large eggs room temperature
1/2 cup heavy cream, half and half or 1/2 milk and 1/2 cream
6 ounces Gruyere cheese grated
2 Tablespoons mascarpone cheese
1/2 cup grated Parmesan cheese
Instructions:
- Preheat oven to 350º F.
- Heat olive oil and butter in a large skillet (12 inch) on medium and add the onions. Continue to cook on medium heat about 5 minutes until the onions soften. Then continue on medium to low heat until they are browned and caramelized. You will need to stir often after they start browning. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. This may take an hour or so. Add a little water if necessary if they get too dry. Season with salt, pepper, thyme and rosemary.
- Blind bake the pastry at 350º F by covering the bottom with parchment paper and filling with weights. Bake for 10 minutes. After removing, turn down the oven temperature to 325º F.
- Put the eggs, cream, gruyere, mascarpone and Parmesan cheeses into the bowl of a food processor and mix until thoroughly blended. Pour into another bowl and mix in the onions, thyme and rosemary.
- Pour the mixture into the partially baked pastry to fill the pan. Spread out the onions and herbs if possible if they are clumped together.
- Bake for about 45 to 50 minutes or until the quiche is browned and set and a toothpick comes out clean.
- If the crust gets too dark, cover the edges with aluminum foil*
- Let rest for 10 to 15 minutes before slicing.
*To make a foil shield, fold a 12-inch foil square into quarters. With scissors, cut out the center and round off the edges to leave a 2-inch-wide ring. Unfold the ring and place over the edge your quiche.
Adapted from food 52.com
