So I know I haven’t done a whole lot of savoury food, so here it is! I made this once with one of my friends/coworkers and I think I like the one we made together better than this one. I don’t remember a whole lot about it, other than that there were onions, and it was kind of eggy. It tasted good, I remember that. This one was almost a quiche, but not quite. It was a little bit fluffier than I expected, but it was pretty good. I made everything from scratch! All in all, it’s gonna be a very onion-y next couple of days for lunch.
I was looking at different blogs and I saw different methods for making pie crust. I watched a video of Gordon Ramsay showingÂ how to make shortcrust pastryÂ which I assume in Canadian English means pie crust. It’s relatively easy, but he makes it look easy as well… pie.
I used a recipe for the pie crust from Barron’s Golden Book fo Baking, and the filling recipe from the Food Network.
I’ll try a different pie crust recipe next time, and try to replicate what Gordon Ramsay did so freaking easily. But for now, I’ve got lunch for the next few days =)
Caramelized onions baked into a deliciously light and fluffy quiche.
1 hr, 30 Prep Time
25 minCook Time
1 hr, 55 Total Time
- 1 1/2 cups flour
- 1/4 tsp salt
- 2/3 cup butter, chilled and diced
- 1 large egg, separated
- 2 tbsp cold water
- 3 large onions, sliced
- 1 tbsp butter
- 2 tbsp vegetable oil (I used olive)
- 1 1/2 cup whipping cream
- 4 eggs
- 1/2 tsp ground nutmeg
- salt and pepper (I used about 1 tsp salt, 2 tsp pepper)
- Preheat oven to 350F
- In a food processor, pulse the diced butter, flour and salt together until you get kind of a meal. Don't use your hands because it'll melt the butter.
- Pour the mixture into a bowl, and make a well in the middle. Add the water and egg yolk, mix with a fork before incorporating into the mixture.
- Use your fingers to quickly work the wet mixture into the dry, just to get the dry mixture to absorb anything but try not to melt the butter.
- Once a solid dough is formed, wrap in clear plastic wrap, flatten into a disk and let rest in the refrigerator for about an hour.
- Once chilled, remove from fridge and start to roll out the dough to line the greased tart pan. (Use a pan with a removable bottom) Flour your work surface and rolling pin, and roll out the dough to about half a cm thick.
- Mold the dough into the pan, and cover with tinfoil. Add pie weights (I used some dried chickpeas) to keep the dough from bubbling as it bakes. Bake for 15 minutes, then remove the foil and weights, then brush the egg white on the dough (to act like a seal) and bake for another 8-10 minutes until the crust is lightly golden.
- Meanwhile, caramelize the onions in a large pot over medium-low heat with the butter and oil. Cover for about 20 minutes, stirring occasionally.
- Remove cover, let caramelize until it reaches that dark, sweet caramelized onion flavour, about 10 minutes. Remove from heat and let cool.
- In a bowl, mix the whipping cream, eggs, nutmeg, salt and pepper. Once onions are cooled, incorporate them into the mixture, and pour into the partly baked pie shell.
- Bake for 35-40 minutes or until the top is nicely browned and no longer jiggles. It'll be all poofy at first, but it will deflate after.