Caramelized onion, Gruyère, and optional bacon quiche
Einheiten
Portionen
Zutaten
Teig
- 300 g gekühlter Mürbeteig, aufgetaut, falls tiefgekühlt, oder der selbst gemachte Teig unten gerundet
- 190 g Weizenmehl Type 405 gerundet
- 3 g feines Salz gerundet
- 115 g kalte ungesalzene Butter, gewürfelt gerundet
- 45 ml Eiswasser gerundet
Füllung
- 500 g Zwiebeln, dünn geschnitten gerundet
- 30 g ungesalzene Butter gerundet
- 2 g feines Salz gerundet
- 100 g Speck, gewürfelt (optional) gerundet
- 130 g Gruyère, gerieben gerundet
- 1 g frische Thymianblättchen, oder etwa ein Drittel davon getrockneter Thymian gerundet
Eiguss
- 4 Eier, Größe L gerundet
- 150 ml Vollmilch gerundet
- 150 ml Schlagsahne gerundet
- 10 g Dijonsenf gerundet
- 1 g feines Salz gerundet
- 1 g schwarzer Pfeffer gerundet
Zubereitung
Method
- If making the crust, mix the flour and salt. Cut in the butter until pieces range from sandy crumbs to small peas. Toss in 45 ml ice water and add the rest only until the dough holds together. Form a disk, wrap, and chill for 30 minutes.
- Melt the butter in a wide skillet over medium-low heat. Add the onions and filling salt. Cook for 35 to 45 minutes, stirring often and lowering the heat if necessary, until deeply golden and reduced to about 350 ml. Spread on a plate to cool.
- If using bacon, cook it separately until crisp. Drain it very well on paper towel. If omitting it, make no other changes.
- Heat the oven to 200°C. Roll the pastry into a 30 cm round and line a 23 cm pie or tart tin. Trim and crimp, then chill for 15 minutes.
- Line the crust with parchment and fill with pie weights or dried beans. Bake on a lower rack for 15 minutes. Remove the parchment and weights, prick any bubbles, and bake 5 minutes more. Cool briefly. Lower the oven to 180°C.
- Whisk the eggs, milk, cream, Dijon, custard salt, pepper, and thyme just until smooth.
- Scatter half the Gruyère over the crust. Add the cooled onions, optional bacon, and remaining cheese. Pour in the custard.
- Bake on a rimmed tray for 35 to 42 minutes, until set around the edge with a gentle wobble in the center. Shield the crust edge with foil if needed.
- Rest for at least 15 minutes before slicing.
Notes
- Proper caramelization takes time. The onions should be soft and deep gold, not merely translucent.
- The bacon is optional and needs no replacement. The onion and Gruyère version is already full-flavored.
- Comté, Emmentaler, or a mature Alpine cheese can replace the Gruyère.
- The onions can be caramelized up to 3 days ahead and refrigerated.
- Refrigerate baked quiche for up to 4 days and reheat gently at 160°C.