Apple Onion Quiche Food

ONION QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Over medium-low heat melt butter in a large saucepan. Add onions and cook slowly, stirring occasionally, until onions are soft.
• In a small bowl, beat together eggs and cream. Stir in cheese. Spread onions in bottom of pastry shell. Pour egg mixture over onions.
• Bake in preheated oven for 30 minutes, or until eggs have set.

BACON-AND-APPLE QUICHE WITH FLAKY PIE CRUST

Steps:

• Heat the oven to 425 and set the rack in the middle. Combine the flour and salt in a food processor and pulse once or twice. Add the butter and process until the mixture looks like cornmeal. Put the mixture in a bowl and add the ice water; mix with your hands until you can form the dough into a ball, adding another tablespoon of ice water if necessary. Wrap the ball in plastic and freeze for 10 minutes (or refrigerate for at least 30 minutes, or up to a couple days).
• Sprinkle a countertop with flour and put the dough on it, sprinkling more flour on top. Use a rolling pin to roll with light pressure from the center out. If the dough is hard, let it rest for a few minutes; if it's sticky, add a little flour. Roll, adding flour and rotating and turning the dough as needed; use ragged edges of dough to repair any tears, adding a drop of water when you press a patch in place.
• When the diameter of the dough is about 2 inches greater than that of a 9-inch tart pan, drape the dough over the rolling pin and transfer it into the pie plate. Press the dough firmly into the plate, all over. Once the dough is in place, trim as necessary; freeze for 10 minutes or refrigerate for 30 or so.
• Prick the pie crust with a fork all over, then bake it for 10 to 12 minutes, or until beginning to brown; remove and turn the oven down to 375. Meanwhile, fry the bacon in a large, deep skillet over medium heat, then remove from pan with a slotted spoon; cool and chop.
• Pour out all but one tablespoon of bacon fat and use the same pan to fry the apples. Add salt, pepper and rosemary. Turn the heat up to medium-high and cook, stirring frequently, until the apple is soft and lightly browned, at least 15 minutes. Adjust the heat so it doesn't brown too much or crisp up. Turn off the heat and spread apples onto the crust; then sprinkle with bacon and cheese.
• In a mixing bowl, whisk together the eggs and cream. Put the semicooked shell on a baking sheet and pour in the egg mixture. Bake for 30 to 40 minutes, or until almost firm (it should still jiggle just a little in the middle) and lightly browned on top; reduce the oven heat if the shell's edges are darkening too quickly. Cook on a rack; serve warm.

ONION QUICHE

Steps:

• Make the tart dough: In a food processor, pulse flour, salt and sugar to combine. Add butter, then pulse until lima-bean-size pieces form. Gradually drizzle water into mixture and pulse just to combine, adding more water by the tablespoon if dough doesn't come together. Transfer dough to a lightly floured surface. Press it together into a ball, flatten into a disk and wrap in plastic. Refrigerate for at least 1 hour and up to 3 days. (If you don't have a food processor, see Tip below.)
• While dough chills, cook the onions for the filling: In a 12-inch skillet over medium heat, melt 3 tablespoons butter and oil. Add onions and cook, stirring occasionally, until pale golden and liquid has been cooked off, about 1 hour. (If the onions start to get too dark, reduce the heat to low.) Stir in flour and cook for an additional 5 minutes. Remove from heat.
• Butter a 9-inch tart pan. Take chilled dough out of plastic wrap and place on a floured surface. Roll dough into an 11-inch circle, drape over it over tart pan and press into bottom edges and down sides. Use a knife or rolling pin to cut off excess dough, then use your fingers to push dough 1/4-inch up past the edge of pan. Use a fork to poke evenly spaced holes in the bottom and sides of the dough and chill for 30 minutes.
• Heat oven to 400 degrees. Place chilled tart on a baking sheet. Line with foil, fill with pie weights and bake for 15 minutes. Remove tart from oven and carefully remove foil and pie weights. Return tart to oven to continue baking, uncovered, until dough is just baked through and barely turning golden on the edges, about 5 minutes. Remove from oven and let cool to room temperature. Reduce oven temperature to 375 degrees.
• Prepare lardons: Heat a medium, dry skillet over medium heat, then add lardons and cook until they start to brown, about 8 minutes. Use a slotted spoon to transfer to a plate lined with a paper towel.
• In a large bowl, whisk to combine eggs, cream, salt, pepper and nutmeg. Fold in onions, then half the Gruyère. Cube remaining 1 tablespoon butter into pea-size pieces.
• Scatter cooked lardons over parbaked tart shell. Scrape egg and onion mixture into shell, smoothing top, and then scatter remaining Gruyère on top. Dot with butter pieces, then bake in a 375-degree oven until puffed and browned, 25 to 30 minutes. Let cool slightly, then remove tart ring from pan and slide quiche onto a wire rack. Serve warm or at room temperature.

ONION, APPLE AND HERB QUICHE

Steps:

• Thaw the puff pastry, roll out and use to line a greased baking dish.
• Peel the onions and apples, core and slice. Melt the butter and sauté the onions and apples until light golden brown. Whisk the eggs, sour cream and herbs together and season with salt, pepper and nutmeg. Mix with the onions and apples and then fill the quiche shell with the mixture.
• Bake in a preheated oven (200°C) (approximately 400°F) for about 30 minutes.

APPLE, CHEDDAR, AND BACON QUICHE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into the bottom and up the sides of an 11-inch tart pan.
• Bake in the preheated oven until golden, 10 to 12 minutes. Remove and let cool.
• Reduce the oven temperature to 325 degrees F (165 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble.
• Heat bacon grease in the same skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Add apple and cook until just tender, 3 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Remove from heat and stir in bacon.
• Whisk milk, sour cream, eggs, sea salt, and cinnamon together in a bowl.
• Layer apple mixture, Cheddar cheese, and egg mixture in the prepared crust. Sprinkle sage over top.
• Bake in the preheated oven until set, 30 to 40 minutes. Allow to cool before serving.

APPLE SAUSAGE QUICHE

Steps:

• Fit pastry into 9 inch quiche dish. (I used a pie pan). Prick bottom and sides of pastry with fork. Bake at 450 for 8-10 minutes; cool on wire rack.
• Combine apple, and next 3 ingredients; toss well. Cook apple mixture and onion in butter in large skillet over medium-high heat, stirring constantly, until onion is tender. Remove from heat, and cool 20 minutes.
• Brown sausage in large skillet, stirring until it crumbles and is done; drain well. Combine eggs and next 3 ingredients in large bowl. Add apple mixture and sausage to egg mixture; stir well.
• Pour mixture into prepared pastry shell. Gently stir in cheese. Bake uncovered at 350 for 35 minutse or until cheese melts and knife inserted in center comes out clean. Let stand 10 minutes before serving.

MAPLE-CARAMELIZED ONION QUICHE

Steps:

• Preheat the oven to 200 °C (400 °F).
• Cut the onion lengthwise in half and thinly slice following the grain.
• Cut bacon into small dice. Heat butter in a frying pan and sauté bacon.
• Add onions, salt, and pepper and cook over medium heat for 10 minutes. When onions are slightly colored, add maple syrup and sauté, turning off the heat when onions become caramelized. Let cool.
• Mix eggs, milk, and fresh cream in a bowl and add salt and pepper, to taste.
• Roll out the pastry sheet until it is about 3 mm (1/8 in) thick, spread in the pie plate, cut off excess pie dough, and prick vent holes all over the bottom of the sheet with a fork.
• Place the sauté into the pie plate, and pour the sauce over the mixture. Top with Parmigiano Reggiano.
• Bake in a 200 °C (400 °F) oven for 20 minutes first, then bake at 160 °C (325 °F) for 5 minutes. The quiche is done when the top is browned.
• Cut into easy-to-eat slices and plate.

MUSHROOM QUICHE

Steps:

• Start by cutting chilled, cubed pieces of butter into the flour using just your fingertips (this prevents the heat from the rest of the hand from melting the butter).You can also use a pastry cutter or two knives.
• When you have a coarse bread-crumb-like texture add ice-cold water one tablespoon at a time and bring the dough together.
• You don't have to knead it. Using only the heel of your hand push the dough away from you. Then bring it back with your fingertips till smooth.
• If the dough feels dry whisk in more chilled water.
• Shape the dough into a ball, flatten it slightly, cover in cling wrap and then refrigerate until it is firm and easy to handle. I refrigerated for about 15 minutes.
• Preheat your oven to 180C. Keep a 9" pie dish handy.
• On a very lightly floured surface (you don't want excess dry flour), roll out the dough to an approximately 12" circle.
• Pick it up gently and place it in your pie dish. Push the dough inwards along the edges and the base with a very firm hand. You can also wrap the dough around your rolling pin and then transfer it to your pie dish.
• After you've made sure the dough fits the pan well, trim the dough that's hanging over with a sharp knife and chill for another 20 minutes.
• Prick the bottom of the chilled pie shell with a fork.
• Line the shell with parchment paper and weigh it down with baking beans, dry red kidney beans, or chickpeas.
• Bake the crust for 20 minutes in a preheated oven at 180C.
• Remove the parchment paper and the beans and return the pie to the oven for another 10 minutes.
• While the crust is baking, prepare the filling.
• Thinly slice the onions and cook them in 1 tbsp olive oil or butter on low heat along with a sprig of fresh thyme and cumin powder.
• When the onions are softened, about halfway through, add the balsamic vinegar. If you don't have the vinegar, use brown sugar.
• Stir occasionally, and sauté the onions till they are soft and brown. Add salt to taste right at the end. Transfer to a bowl and keep aside.
• Add a tbsp of olive oil and sauté the mushrooms in the same pan, until they are softened and cooked.
• In a separate bowl, whisk together the eggs, cream, fresh / dried thyme, salt, and pepper.You can use any seasoning you prefer.
• Spread the caramelized onions on the pie crust.
• Top this with the sauteed mushrooms ( save 5-6 for the top)and some green onion.
• Sprinkle the grated cheese and pour over the egg cream mixture. Top with more grated cheese and the remaining mushrooms.
• Bake this at 180C for 40-45 minutes until the center is set and the quiche, golden.
• Let it rest for a few minutes before slicing and serving. Enjoy!

SAUSAGE, APPLE AND ONION QUICHE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Unroll prepared pie crust, (or make your own from scratch). Place into 9" glass pie plate that has been lightly sprayed with cooking oil.(Optional, but I highly recommend this: spray the crust very LIGHTLY with cooking spray and pierce carefully with a fork in two or three places. Bake @ 350 just until you see the texture of the surface dry just a bit, but do not let it brown...usually about 5 minues.. This results in a much flakier bottom crust!) Remove crust from oven and allow to cool completely before adding fillings.
• 3. Slice onion into thin crescent strips to mimic apple slices.
• 4. Core, peel, and slice apples into approximately 1/3" pieces. Toss with lemon juice to prevent discoloring.
• 5. Dice or crumble sausage and cook slowly on low heat in non stick skillet so that you do not need additional butter or oil. The sausage will produce its own yummy drippings if done slowly. The sausage is precooked and will be cooked again later in the quiche, so don't cook until it is dried out. Remove sausage to absorbent paper and set aside.
• 6. Add 2-3 Tbl. butter to skillet with sausage drippings and melt slowly to prevent browning. Increase heat to medium high and add sliced onions and cook for about 1 minute.
• 7. Add apples to onions, cooking for about 2-3 minutes until apples change color and softening begins. This mixture should gently simmer. Refrain from cooking past the initial stage to prevent a mushy quiche.
• 8. Add sausage, spices and extract to apples and onions. Turn off heat under your pan. Gently combine all ingredients and empty this onto a plate to start cooling.
• 9. Whisk together cream, milk and eggs together until there is no distinguishing between egg yolks and whites.
• 10. Spoon filling mixture into pie crust. Cover with cheeses. Gently pour egg mixture over all ingredients. If you precooked the crust, I recommend cutting thin strips of foil and covering edges of crust to prevent over browning.
• 11. Cook at 350 for about 40-50 minutes, or until toothpick inserted into middle of pie comes out fairly dry. If you find that the pie is browning too much before it finishes cooking, make a tent of a piece of foil creased in the middle and lay gently on top of pie. You may want to spray the side of the foil that contacts the pie with a little pan spray, but try to tent it enough so that little contact occurs.
• 12. Combine yogurt, mayo and Miracle Whip and refrigerate. A dash of cinnamon is good in this topping of you prefer. The topping is optional. I serve it on the side in a tiny dipping bowl.

APPLE ONION QUICHE

Steps:

• Bake pie crust according to instructions on package or follow your recipe. Let cool. Pre-heat oven to 400 degrees. Saute the onions on the stovetop in olive oil until slightly soft and translucent. Set aside and cool slightly. (Microwaving is an option here.) Add onions, apples, and cheese to cooled crust. Loosely mix or leave in pretty layers. Whisk eggs, milk, nutmeg, salt, pepper together in a large bowl until well mixed. Carefully pour mixture into pie crust over onions, apples, and cheese until crust is full. Pour slowly and do not over-fill crust. Place quiche on cookie sheet and into pre-heated oven. Bake at 400 degrees for 30 minutes. Sprinkle coarse, raw sugar on top of quiche and bake for an additional 10 minutes or until knife point comes out clean. Let quiche rest for 10 minutes. Cut into wedges and serve with a garnish of mint leaves or grapes.