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Three Onion Quiche | 1
recipe actually offers itself up very easily to variation -- use all
onions or all leeks, add whatever other chopped vegetable you like,
substitute the parmesan with swiss or cheddar ... you get the idea.
Quiches take a fair amount of time (unless you use a pre-baked pie
crust), but can be made a day ahead and reheated when needed. The recipe
includes instructions for a rich tart crust; naturally, if you already
have a great pie crust recipe you've used in the past, it can be substituted
just fine (simply omit the sugar).
1 3/4 cups flour
8 T butter, chilled
1/2 tsp salt
3-4 T cold water
2 T olive oil
1 med-lg onion
4 stalks scallion
2 cups milk
1/3 cup grated parmesan
1/2 tsp salt
6 (main dish)
time 1.5 - 2 hrs, plus refrigerating
time for crust
To make the crust:
Place the flour in a bowl. Cut up the butter
into very small bits and drop it into the bowl. Quickly smush the butter
into the flour by squeezing and rubbing between your fingers.
When the butter is worked into the flour you
should find yourself with a mixture that resembles bread crumbs or
cornmeal, crumbly and dry. Make a well in the center; beat in the egg,
salt and 3 T of cold water using a fork. Slowly incorporate the flour
into the liquid, switching to your hands when the fork no longer seems
to be doing anything. Knead the mixture by hand until you have a nice,
cohesive dough. If necessary, add another tablespoon or so of water if
it's too dry (more flour if too wet).
Form the dough into a ball, wrap in plastic
wrap, and smush into a round disk. Refrigerate for one hour.
out the dough on a big piece of saran wrap until it's at least 2 inches
bigger all around than the size of the pan. (It should be no more than
1/4" thick). Fit it into a 10-12" tart pan, preferably with
removable sides, or a pie pan.
walking: the recipe continues!
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