Onion Quiche

Onion quiche is a classic and flavorful dish that combines the sweetness of caramelized onions with a creamy custard filling, all encased in a buttery crust. This recipe showcases the onions as the star ingredient, cooked until they are soft, fragrant, and almost creamy. The result is a quiche that is both comforting and elegant, perfect for any meal of the day.

Makes: 4 to 8 servings

Time: About 1.5 hours, somewhat unattended; less if you have a premade crust

INGREDIENTS:

• 1 recipe Generous Pie Shell, made without sugar, or Savory Tart Crust, fitted into a 10-inch tart pan or 9-inch deep-dish pie pan and chilled
• 4 tablespoons butter or olive oil
• 6 cups thinly sliced onion
• Salt and freshly ground black pepper
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
• 6 eggs, at room temperature
• 2 cups cream, half-and-half, milk, or a combination, heated gently just until warm

INSTRUCTIONS:

1. Preheat the oven to 425°F and position the rack in the middle. Prebake the chilled crust as described on page 928 until it begins to brown, approximately 10 to 12 minutes. Remove from the oven and let it cool on a rack while you prepare the filling. Reduce the oven temperature to 325°F.
2. In a large, deep skillet, melt the butter or heat the olive oil over medium heat. Add the sliced onions, season with salt and pepper, and cook over medium-high heat, stirring frequently. Cook until the onions are very soft, lightly browned, and practically melt, adjusting the heat to prevent excessive browning or crisping. This process can take at least 20 minutes, if not longer. Stir in the thyme, turn off the heat, and allow the mixture to cool slightly.
3. In a bowl, combine the eggs, warmed cream (or other dairy), and season with salt and pepper. Add the cooked onion mixture to the bowl and mix well.
4. Place the prebaked crust on a baking sheet and pour the egg and onion mixture into the shell.
5. Bake the quiche for 30 to 40 minutes, or until it is almost firm with a slight jiggle in the middle and lightly browned on top. If the edges of the crust are browning too quickly, reduce the oven temperature. Allow the quiche to cool on a wire rack.
6. Serve the onion quiche warm or at room temperature.

VARIATIONS:

• Onion Quiche with Bacon: Omit the butter or oil and cook 8 to 12 slices of crispy bacon. Remove the bacon and cook the onions in the bacon fat until very tender. Mix the cooked onions with the eggs. Place the bacon on the crust, pour the egg-onion mixture over it, and proceed with the recipe.
• Mushroom Quiche: Use either fresh or dried mushrooms. If using dried mushrooms, soak them in hot water or some of the heated cream until soft. Substitute 4 cups sliced fresh mushrooms or 2 cups soaked and sliced dried mushrooms for the onions. Cook the mushrooms until just tender in Step 2 and continue with the recipe.

These variations provide different flavor profiles to the traditional onion quiche, allowing you to explore new combinations and satisfy various preferences. Serve the quiche as a delightful main dish or alongside a fresh salad for a complete meal. The caramelized onions and creamy custard filling make this quiche a timeless favorite for any occasion.