Vidalia Onion Quiche
Mama often prepared quiche during the time that coincided with that ridiculous phrase and tongue-in-cheek bestseller, Real Men Don’t Eat Quiche. I thought it was absurd then, and still do. Cheesy, yummy, eggy goodness encased in rich, golden pastry? What’s not to like?
Recipe information
Yield
Makes one 10-inch quiche
Ingredients
French Pie Pastry
Preparation
Step 1
Prepare the pastry shell and the onion confit; let both cool.
Step 2
Preheat the oven to 350°F. To make the custard, whisk together the eggs, egg yolks, milk, cream, parsley, and cayenne pepper in a large bowl. Season with salt and pepper. Set aside.
Step 3
Spread the cooled onion confit in the pastry shell. Pour the custard over the onions. Bake until the custard is lightly browned and set, 30 to 35 minutes. Remove to a rack to cool slightly. Serve warm or at room temperature.
French Pie Pastry
Step 4
To prepare the dough, combine the flour and salt in the bowl of a food processor fitted with the metal blade. Add the butter. Process until the mixture resembles coarse meal, 8 to 10 seconds. Add the egg yolks and pulse to combine.
Step 5
With the processor on pulse, add the ice water a tablespoon at a time. Pulse until the mixture holds together as a soft, but not crumbly or sticky, dough. Shape the dough into a disk, wrap in plastic wrap, and refrigerate until firm and evenly moist, about 30 minutes.
Step 6
To prepare the dough, lightly flour a clean work surface and rolling pin. Place the dough disk in the center of the floured surface. Roll out the dough, starting in the center and rolling up to, but not over, the top edge of the dough. Return to the center, and roll down to, but not over, the bottom edge. Give the dough a quarter turn, and continue rolling, repeating the quarter turns until you have a disk about 1/8 inch thick.
Step 7
Drape the dough over the rolling pin and transfer to a 10-inch tart pan with a removable bottom, unrolling over the tin. With one hand lift the pastry and with the other gently tuck it into the pan, being careful not to stretch or pull the dough. Let the pastry settle into the bottom of the pan. Take a small piece of dough and shape it into a ball. Press the ball of dough around the bottom edges of the tart pan, snugly shaping the pastry to the pan without tearing it. Remove any excess pastry by rolling the pin across the top of the pan.
Step 8
Prick the bottom of the pastry all over with the tines of a fork to help prevent shrinkage during baking. Chill until firm, about 30 minutes.
Step 9
To blind bake, preheat the oven to 425°F. Crumple a piece of parchment paper, then lay it out flat over the bottom of the pastry. Weight the paper with pie weights, dried beans, or uncooked rice. This will keep the unfilled pie crust from puffing up in the oven.
Step 10
For a partially baked shell that will be filled and baked further, bake for 20 minutes. Remove from the oven and remove the paper and weights. (You can reuse the rice or beans for blind-baking a number of times.) The shell can now be filled and baked further, according to the recipe directions. For a fully baked shell that will hold an uncooked filling, bake the empty shell until a deep golden brown, about 30 minutes total.
