ONION QUICHE
Tender, sweet bits of onion suffuse this classic, savory tart, which gets its brawny, salty tang from browned chunks of cured pork (lardons, pancetta or bacon), all bound with a nutmeg-flecked custard. It's a dish that feels both delicate and rich, and makes a lovely lunch or brunch dish. You can make the dough up to 3 days ahead, and prebake the crust a day ahead. But the quiche is best served warm or at room temperature on the day you assembled and baked it. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories breakfast, brunch, lunch, pies and tarts, main course
Time 2h
Yield 8 servings
Number Of Ingredients 16
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.
Nutrition Facts : @context http, Calories 589, UnsaturatedFat 16 grams, Carbohydrate 39 grams, Fat 44 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 26 grams, Sodium 601 milligrams, Sugar 7 grams, TransFat 1 gram
SAVORY PUMPKIN QUICHE WITH CARAMELIZED BACON AND ONIONS
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Heat the butter in a medium saute pan over medium heat. Add the bacon and cook until fully rendered and caramelized, 10 to 12 minutes. Remove the bacon from the pan and add the onions; sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are browned and tender, around 15 minutes. Return the bacon to the pan along with the sage. Cook for 1 more minute.
- Whisk together the pumpkin puree, eggs and cream in a large bowl. Whisk in the onion mixture. Pour into the prepared crust and bake until set, 30 to 40 minutes. Allow to cool for 10 minutes.
- Whisk together the cheese, olive oil, vinegar and lemon juice in a bowl. Season with salt and pepper and toss in the arugula.
- Cut the quiche into 8 equal portions. Top the quiche with the salad and serve.
BREAKFAST QUICHE
I enjoy preparing hearty country breakfasts for the guests at my bed-and-breakfast. This fluffy golden pie, which has lots of cheese and bacon, is a most satisfying entree.-Mark Clark, Twin Mountain, New Hampshire
Provided by Taste of Home
Time 45m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Combine flour and salt; cut in butter until crumbly. Gradually add 3-5 tablespoons ice water, tossing with a fork until dough holds together when pressed. Wrap and refrigerate 1 hour., Preheat oven to 450°. On a lightly floured surface, roll dough to an 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake 5 minutes; remove foil. Bake 5 minutes longer; remove from oven and cool on a wire rack. Reduce heat to 375°., Sprinkle bacon, cheeses and onion over crust. Beat remaining ingredients until blended; pour over top. Bake until a knife inserted in center comes out clean, 30-35 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 709 calories, Fat 60g fat (35g saturated fat), Cholesterol 290mg cholesterol, Sodium 980mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
QUICHE WITH SAUSAGE
This quiche with sausage pairs well with fresh fruit for breakfast or brunch, or is hearty with a salad and crusty bread at dinner.
Provided by stef k
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Unroll each crust into two 9-inch pie pans.
- Heat oil in a large skillet over medium heat. Cook celery, onion, and garlic in the hot oil for 1 to 2 minutes. Add sausage, breaking apart to brown; sprinkle in sage and continue browning until no longer pink, 5 to 7 minutes. Remove from heat. Add cottage cheese and mix well.
- Divide meat mixture evenly and spoon into each of the two pie crusts.
- Whisk eggs, milk, tarragon, salt, and pepper together in a mixing bowl. Pour egg mixture over meat mixture in the pie crusts. Sprinkle Cheddar-Jack cheese over the tops.
- Bake, uncovered, in the preheated oven on the middle rack until tops are puffed and golden brown, about 40 minutes. Remove from the oven and let stand for 5 to 10 minutes before slicing.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 13 g, Cholesterol 125.6 mg, Fat 22.1 g, Fiber 1.1 g, Protein 13.8 g, SaturatedFat 8.6 g, Sodium 634.8 mg, Sugar 1 g
SAGE AND ONION SAUCE
A great accompaniment to roast duck that can be made in advance
Provided by Ruth Watson
Categories Condiment, Dinner, Side dish
Time 4h
Number Of Ingredients 14
Steps:
- Preheat the oven to 230C/Gas 8/fan oven 210C. Brown the duck bits in the oven for about 30 minutes. Transfer to a stockpot. Discard the fat and place the tin over a medium-high flame. Pour in the Marsala and 200ml/7fl oz cold water, bring to the boil and scrape any stuck-on bits into the liquid. Boil for 2 minutes then scrape everything into the stockpot.
- Add 2.25 litres/4 pints cold water to the pot and bring to the boil over a medium heat, uncovered. Scoop off any scum, then add the vegetables and herbs. Bring back to the boil, de-scum again.
- Now very gently simmer for 2 hours, adding cold water if the liquid falls below the level of the bones. Remove from the heat and drain through muslin-lined colander (or use a clean tea towel) into a heatproof bowl. Cool, then refrigerate until jellied.
- Heat the butter and oil in a large, nonstick frying pan over a low-medium heat, then tip in the onions. Cook for about 30 minutes, stirring occasionally, until meltingly soft. Turn heat to high, add the Marsala and boil for 3-4 minutes, stirring often, until onions are syrupy. Set aside.
- Meanwhile, remove the solidified fat from the stock and discard. Boil the stock in a saucepan, uncovered, until reduced to 500ml/18fl oz. Add the white wine and boil for 10 minutes, uncovered. Add the onions and sage and bring back to the boil. (Prepare in advance up to this point.)
- To finish the sauce, pour in the cream and boil furiously for 4-5 minutes, season to taste. Serve in a warmed jug.
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