- 8
Ingredients
- For the onions, heat:
- 1 Tbsp unsalted butter
- 1 Tbsp Olive oil
- 4 cups thinly sliced onions
- 1 sprig each fresh thyme and rosemary
- Salt and pepper to taste
- For the crust, combine:
- 2 cups all purpose flour, divided
- 1 tsp kosher salt
- 1 1/2 sticks cold unsalted butter, cubed (12 Tbsp)
- 4 oz cream cheese, cubed
- 2-4 Tbsp ice water
- For the custard, blend:
- 1 3/4 cups each whole milk and heavy cream
- 6 eggs
- 1 1/2 tsp kosher salt
- 1/4 tsp ground nutmeg
- 1/3 cup blue cheese crumbles
- Serve with Arugula Salad (Recipe follows)
Preparation
Step 1
For the Onions, heat 1 Tbsp butter with oil in large saute pan over medium high. Add onions, thyme, and rosemary; season with salt and pepper. Cover pan and cook 8-10 minutes, stirring frequently. If pan gets too dry, stir in 1-2 Tbsp water. Reduce heat to medium low and cook onions until golden brown, stirring occasionally, 15-20 minutes. Chill.
For the crust, combine 1 cup flour and 1 tsp salt in the bowl of a stand mixer with the paddle attachement. Add the 1 1/2 sticks butter and cream cheese; blend on medium low speed until both are fully incorporated. Add remaining 1 cup flour and 2 Tbsp ice water. (Add more if the dough doesn't come together). Shape dough into a disk, cover with plastic wrap and chill at least 30 minutes, to overnight.
Preheat oven to 375. Coat a 9x2 inch fluted tart pan with a removable bottom with nonstick spray.
Roll dough on a lightly floured surface to 1/4 inch thick. Press dough against bottom and sides of pan; let excess hang over sides. Freeze crust 20 minutes, then line with parchment paper and dried beans or pie weights. Bake crust until edges are light golden and bottom is set, 40-45 minutes. Remove beans, and parchement, return crust to oven, and bake until bottom is golden brown, about 20 minutes. Let crust cool completely. Reduce heat to 325.
For the custard, blend milk, cream, eggs, 1 1/2 tsp salt, and nutmeg in a blender until frothy. Scatter half of the onions and blue cheese on bottom of crust. Pour in half the custard. Scatter on remaining onions and blue cheese, then pour in remaining custard.
Bake quiche until an instant read thermometer inserted into center registers about 160 and filling is set, about 2 hours, then refrigerate up to 2 days before serving.
To serve, preheat oven to 375. Break overhanging crust from pans edge and cut quiche into eight servings. Reheat quiche on a baking sheet until hot, about 20 minutes.
Arugula Salad:
Whisk together 4 Tbsp extra virgin olive oil, 2 Tbsp fresh lemon juice, and 1 tsp honey; season with salt and pepper. Toss vinaigrette with 5 oz arugula, 1/2 cup chopped and toasted walnuts, and 1/4 cup thinly sliced shallots just before serving.