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Three Onion Quiche | 1
2
 This
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).
.
ingredients
for shell
1 3/4 cups flour
8 T butter, chilled
1/2 tsp salt
3-4 T cold water
1 egg2 T olive oil
1 med-lg onion
1 leek
4 stalks scallion
2 cups milk
1/3 cup grated parmesan
6 eggs
1/2 tsp salt |
serves
6 (main dish)
time 1.5 - 2 hrs, plus refrigerating
time for crust |
To make the crust:
1
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.
2
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).
3
Form the dough into a ball, wrap in plastic
wrap, and smush into a round disk. Refrigerate for one hour.
4 Roll
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.
keep
walking: the recipe continues!
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