Makes 4-6 Servings
For the shell
2 cups flour
1 tspn salt
¼ tspn sugar
1 ½ sticks butter chilled and cut into cubes
4 tb chilled shortening
½ cup of chilled water
For the filling
2 lbs minced sweet onions
3 tb butter
1 tb olive oil
1 ½ tb flour
2 large eggs
2/3 cups whipping cream
½ cup shredded cheese of your choice, plus more for sprinkling on top.
1 tspn salt
Pinch of pepper
1 tb butter cut into 9 cubes
Stainless steel sauté pan
9 inch round or rectangular false bottom baking pan
This is a perfect dish for Thanksgiving or Christmas. Everything can be made a day or so ahead and all you have to do is combine and bake on the day of the party. This is an ultimate make-ahead dish. The sweet onions are caramelized to bring out the sugar and then baked in a shell with a beautifully smooth cream filling.
For the shell, it is imperative that everything is kept chilled. This is not the type of dough that will be forgiving if all is at room temperature. The key to pastry dough is patience. So, make sure to do this in advance. In case of disaster striking, you can scrap it and try again another day.
Prep time: 20 minutes | Cook time: 1 hour 30 minutes
For the shell:
- Preheat oven to 400F.
- In a food processor with the blade attachment pulse flour, salt, and sugar to combine.
- Add the chilled butter and shortening and pulse 10-15 times. At this point, the butter and shortening should be the size of peas.
- With the processor running slowly start adding the water. You will see the dough start coming together. Once the dough comes together and rolls into a ball, take the dough out and knead very lightly.
- Remember that the warmth from your hands will start melting the butter so if the dough is very soft, wrap it in plastic wrap and put into the refrigerator for 15-20 minutes or so.
- On a lightly floured surface roll out the dough into an approximately 12-inch circle or a rectangle larger than your flan baking dish.
- To better measure, take your baking dish and see if the dough is rolled out more than the dish by about an inch. This will allow an even distribution of dough to cover the bottom and sides.
- Being very careful take your rolling pin and roll the dough onto the pin place the baking dish under and roll out the dough on top. Using your fingertips or knuckles (if you have long nails) gently press the dough into the flan ring. Take the rolling pin and roll it across the top. This will cut off the excess dough allowing you to clean up the scraps and a perfectly rolled out shell.
- Using a fork gently prod holes in the base of the pastry shell. Do not go crazy just a few will do. This will allow steam to release and give you a flat even shell.
- Place parchment paper on top of the shell and fill with either ceramic pie weights, dried beans, or even rice. The pie weights are the easiest to use.
- Bake in the middle rack for 7-10 minutes.
For the filling:
- In a heavy stainless-steel sauté pan over medium heat, melt the butter and olive oil. You will need the stainless-steel pan so that you can see the color progression of the onions. If you use a non-stick dark pan, it can still be done but you run the risk of over caramelizing and burning the onions.
- Add the onions and cook, stirring occasionally, until the onions are golden in color. This will take approximately 1 hour. If you find the onions are starting to brown and not turn translucent add about 2 tablespoons of water and keep sautéing. You are looking for a golden and translucent consistency. So be patient, turn down the heat, and let the onions do their thing.
- Sprinkle with flour and cook for another 2-3 minutes. Set aside meanwhile you prep the rest of the filling.
- Preheat oven to 375F.
- In a mixing bowl beat the eggs, whipping cream, shredded cheese, salt, and pepper until well blended and slightly thickened.
- Add the onions and mix well. If the onions are still steaming, add them slowly meanwhile constantly whipping. This will allow for a slow addition of heat without cooking the eggs.
- The filling can be stored in the refrigerator for a day or two with cling wrap placed directly on top so that a film doesn’t form on the filling.
- Prior to baking, allow to come to room temperature for an hour or so and give a quick mix.
For the quiche:
- Pour into the partially baked, and now cooled, pastry shell, top with more shredded cheese (just a sprinkle). Take one tablespoon of butter, cut into 9 cubes, and spread evenly on top of the cheese.
- Bake in the upper middle of the oven for 25-28 minutes until the quiche is puffed and golden.