I’m a sucker for good quiche. This is amusing to me as I spent most of my teen years hating eggs in any form but scrambled, which reminds me that I should have a wee bit more sympathy with my 7-year-old who also finds eggs in ANY form abominable! But this quiche is lovely, most lovely, and even better if you get your hands on raw creme or have the heart to put in some sour cream also :). I won’t argue here on why it’s all good for you (but there are lots of reasons here if you need ‘em).
This recipe was shared by my SIL who found it on the web somewhere, and I have no idea where, but Google tells me it was probably here at Not Eating Out in New York. I think I’ll be browsing over there next … but without further ado, here’s my favorite quiche recipe.
Carmelized Onion and Jalapeno Quiche
(makes 1 9-inch quiche)
- 4 eggs
- 1 Tb butter
- 1/2 cup heavy cream (i prefer raw)
- 2/3 cup milk
- (i sometimes add in a few T. of cream cheese too)
- 2 slices bacon, cooked crispy and crumbled
- 1/2 large onion, evenly sliced into rings
- 1/2 cup finely grated sharp cheese, such as cheddar, parmesan or gruyere
- 1 jalapeno pepper, sliced (or less to taste)
- 1/2 tsp salt
- 1/4 tsp black pepper
for the crust
- 4 Tb butter, softened
- 1 cup flour
- 1-2 Tb water
- 1/2 tsp salt
Begin carmelizing the onions in a saucepan with 1 Tb butter on very low heat. Stir occasionally for about 20-30 minutes or until carmelized.
To make the crust, cut butter into flour with pastry cutter or fingers until chunks are no larger than a pea. Add 1 Tb water, or more if necessary, until a stiff dough is formed. Work into a ball, cover and let chill 10 minutes or more. Preheat oven to 350 degrees. Work dough into the bottom of a 9-inch pie pan, either by pressing it evenly into the bottom, or by rolling and transferring into the pan. Bake for about 15 minutes, and remove from oven.
In a large bowl, whisk eggs with milk, cream, salt, pepper, and cheese. Add crumbled bacon. Pour mixture into pan with pre-baked crust. Top with carmelized onions and jalapeno slices (they will sink a bit). Bake at 350 degrees for 30 minutes. Remove, and let cool for about 10 minutes before serving.
Of course you can omit the jalapeno, I tend to only put it on half the quiche, but it does add something wonderful. And we find raw dairy to be the tastiest of any we’ve found (and I think the healthiest), and it makes an incredibly rich quiche!
I confess to not using the pastry recipe, as I hate making pastry. I don’t ‘get’ it intuitively at all, meaning I’m a slave to the recipe, and I much prefer improv in the kitchen. I also just seems to take forever, an is the reason I sometimes avoid making quiches and pies. Then my aunt sent me something very similar to this recipe, which makes 4 crusts, can be frozen for months(!), and is virtually fool-proof. The downside is it take shortening, which I really hate using as I personally thing it’s evil stuff. However, I’m willing to give in for the few times a year I use it :). I just pull a frozen disc of dough from the freezer when I start the onions browning, and it’s thawed in plenty of time.
What are your favorite quiche recipes? Links? Please share!