Carmelized Onion, Brie, and Apple Quiche

The first dish I cooked for myself when I decided to go vegetarian was a quiche. It’s funny because I never used to like eggs, but once I discovered quiche, my hatred for eggs did a complete 180. These days I’ve been known to eat breakfast burritos for dinner! To my knowledge, this new development has no affect on the world, as it seems to continue on its merry way. Amazing.

Narcissism aside, this is a divine little combination of flavors, especially with the touch of Dijon mustard. Plus, quiche are great for entertaining because they can be made the day before, refridgerated, and just brought back to room temperature the day of. I recommend pre-baking the crust about half-way before filling it because this is a very deep and heavy filling and the bottom crust won’t get crispy if it all goes in completely raw. You also will probably need to cover the top half-way through baking the quiche all together so that the top doesn’t burn.

So, that sums up what I baked for brunch. I also made some sweet potato latkes which were just this recipe with sweet potatoes instead of regular potatoes and 1 tablespoon of rosemary added. Unfortunately those were made during my “People will be here in a few hours and I don’t have enough food!” moment so I didn’t manage to get any pictures. As it turns out, we had plenty o’ food which turned into plenty o’ Sunday afternoon naps for everyone. With that said, I think it was a success!

Basic Pie Dough

1 1/4 cups all-purpose flour, plus extra for rolling
1/2 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
1/2 teaspoon salt
3-5 Tbsp ice water

Measure flour and salt into a medium sized bowl. Cut butter into cubes and add to flour mixture. With a pastry knife, cut butter into flour until pea-sized bits are formed. Then add ice cold water, one tablespoon at a time, stirring to incorporate. Once the dough begins to come together form a ball with your hands. If it is still crumbly, add another tablespoon of water. Once you can form it into a ball, wrap it in plastic wrap and refrigerate until you’re ready to use it.

Filling

8 oz. brie, skin removed
2 onions, carmalized (recipe below)
2 apples, diced and roasted (place on baking sheet in 375 degree oven until soft but still holding their shape, about 20 minutes)
5 eggs
1 1/2 cups half and half
1 tbsp dijon mustard
1 teaspoon salt
1/2 teaspoon fresh ground pepper

Roll out pie dough and place in a deep pie dish. If you choose to pre-bake the dough, do it now. Once it’s taken out and cooled enough to touch, cut the brie into long strips and lay it along the bottom of the crust. Set aside.

In a large bowl combine eggs, half and half, dijon, salt, and pepper. Once fully incorporated, fold in the onions and apples, then pour into crust with brie.

Bake at 425 for 15 minutes, then turn down the oven to 300 (this is also a good opportunity to cover it if the crust is getting too brown) and bake for about another 30 minutes.

Caramelized Onions

Slice 2 large white onions. Melt 2 tablespoons butter in a large skillet on low heat. Once melted, add the onions and stir to make sure the butter is evenly distributed. Let cook for about 30-40 minutes or until dark brown and very sweet, stirring every few minutes to ensure consistency. I also like to add a tablespoon of brown sugar about 10 minutes in to help with caramelization.

Advertisements

4 responses

  1. This is quite possibly the best quiche recipe I have ever seen – seriously, it has three of my absolute favorite things in it! I cannot wait to try this.

    I totally agree about adding sugar to onions when caramelizing, it really seems to help with the process.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s