Ever wake up in the morning with a craving for a specific food?
This morning it was quiche, specifically an onion quiche. To my dear father who turned up his nose at this masterpiece, mumbling something about real men, I say, "phooey."
Kudos to my brother Ed, who almost made up for dad's transgression, by saying just "damn good" after inhaling a piece at dinner.
What is Quiche?
At its simplest, quiche is a French tart with an egg, milk/cream, and cheese custard baked in a pastry shell. It's often made with meat or vegetable additions to create versions such as the classic Quiche Lorraine with bacon or a Zucchini Tomato Quiche.
Baking Pans for Quiche
A tart pan is tradition for quiche, but you can use a variety of baking pans for this savory delight.
- 9 x 1 1/2-inch round tart pan
- 9-inch pie dish
- Ceramic baking dish - great for crustless quiche
- Muffin tins - for mini quiches
- 8- or 9-inch round cake pan
- Springform pan - also good for crustless quich
- A foil pie pan, you can add your own crust or buy a foil pan with a crust (you'll need to bake the crust)
Note: Baking time will be different for larger, shallower pans since they tend to bake faster or longer for smaller, deeper pans
Quiche Tips From Readers
Our readers always have something to teach us. Here are some of their tips for making quiche a little simpler.
- Roberta: “Bake your quiche on the bottom or lower rack of your oven. It sets the egg and cream better than the center.”
- Hannah: “Try putting the baking sheet in oven while it's preheating then transfer the quiche to the baking sheet to cook. This always works for me!” (Our addendum: a baking stone works well for this, too.)
- Carol: "Add a splash or two of white wine to the onions and it really makes the flavor special."
How to Store and Reheat Quiche
Refrigerate cooled quiche tightly covered in the refrigerator for up to 4 days. Reheat slices in the microwave or in the oven covered in foil at 350°F until heated through.
Freeze a whole, cooled, fully cooked quiche by placing it in its pan in the freezer. Remove it from the freezer when it's frozen, pop it out of its pan (or, if you've used a foil pan, keep it in there), and wrap it in a double layer of plastic wrap then a layer of foil for up to 3 months.
Freeze slices of cooked quiche on a baking sheet. Remove when the slices are frozen and wrap each slice in a double layer of plastic wrap and then a layer of foil for up to 3 months.
Thaw frozen quiche in the refrigerator overnight, unwrap to remove the plastic wrap, and reheat covered in foil at 350°F until warmed through.
What to Serve With Quiche
- Caesar Salad
- Strawberry Nectarine Fruit Salad
- Roasted Asparagus
- Cider Vinaigrette Roasted Root Vegetables
More Quiche Recipes to Try
- Deep-Dish Bacon and Cheddar Quiche
- Cheesy Crustless Quiche With Broccoli and Ham
- Asparagus Quiche with Fontina Cheese
- Spinach and Artichoke Quiche
- Mushroom Quiche
Caramelized Onion Quiche
Note that although this recipe calls for making a pie crust from scratch, you can easily use an already prepared frozen pie crust. Just pre-bake it using the directions that follow.
1 recipe pie dough (see Pâte Brisée recipe)
2 tablespoons extra virgin olive oil
2 to 3 large red onions (about 1 pound total)
Kosher salt and freshly ground pepper
2 teaspoons balsamic vinegar
3/4 cup milk
1/4 cup heavy cream
3 large eggs
6 ounces Gruyère cheese, grated (1 1/2 cups)
Slicing Onions Stem to Root
To caramelize onions, you'll want to slice them lengthwise, or from stem end to root end. That way the onions will hold their shape better during the long cooking involved in caramelizing.
First, use a sharp knife, get a firm grip on the onion, and slice off the stem end of the onion, by about a 1/2 inch. Cut about 1/8th of an inch from the root end, cutting off the roots, but leaving the core intact. Then place the onion root side up on the board to stabilize it, and cut it in half, straight through the root end.
2 Peel back the papery skin of the onions. If you want, to keep your cutting area clean, cut off the roots with the skins, but cut only enough to cut off the messy roots. Keep the root end intact. It will make it easier to slice the onion.
3 With an onion half cut-side down on the board to stabilize it, make angled cuts into the onion, from stem end to root end, cutting to, but not through the root end. Work your way around the arc of the onion, aiming your knife's blade toward the center of the onion.
Make a "V" cut in the root end of the onion to cut out the tough root end, to release the onion slices.
Pre-Bake the Crust
Make a frozen tart crust:
If you are making your own crust (instead of using an already prepared frozen crust), roll out your dough on a lightly floured surface, into a 12-inch circle. Fit into a 9-by-1 1/2-inch round tart pan (or 9-inch pie dish), pressing dough into corners, extending the edges extra high to allow for shrinkage. Transfer to freezer to chill for 30 minutes.
Line the frozen crust with foil and pie weights:
Preheat oven to 350°F. Line pastry with aluminum foil, pressing into the corners and edges, allowing extra foil on the sides (they'll be your handles when you remove the foil).
Fill at least 2/3 of the crust with baking weights—dried beans, rice, copper pennies, or ceramic or metal pie weights.
Bake with weights:
Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove aluminum foil and weights.
Remove the weights and bake again:
Poke the bottom of the pie pan with the tines of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Transfer to a wire rack to cool while making filling.
Caramelizing the Onions and Preparing the Quiche
The onions will take about an hour to cook on the stovetop before they are ready to go into the quiche. So timing-wise, if you are making the entire quiche from scratch, it makes sense to get started on the onions once you've put the crust into the freezer to chill before pre-baking.
Caramelize the onions:
Heat 2 tablespoons of extra virgin olive oil in a large, heavy-bottomed sauté pan on medium heat. Add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned.
Add 2 teaspoons balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.
Assemble the quiche:
Place tart pan on a baking sheet to catch any run-off there might be. Sprinkle half the cheese evenly over the bottom of the crust. Spread onions over the cheese and then top with remaining cheese.
In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over the tart.
Bake the quiche:
Transfer to the 350°F oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10-15 minutes before slicing.
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 2g||7%|
|Total Sugars 5g|
|Vitamin C 3mg||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|