This led to the Quiche Crusade of 2009 where I went in search of the world's best quiche recipes and honed my pastry making skills. Unexpectedly, the winner was a non-caramelized onion quiche. Sweet Vidalias sauteed in butter and baked with Swiss and tarragon.
(Recipe adapted from Carol Gelles's 1000 Vegetarian Recipes)
- Single crust for 9" pie (I used my favorite pie crust recipe, and you should use yours)
- 2 tablespoons butter
- 3 cups sliced Vidalia onions (approx 1 large onion)
- 1 cup grated Swiss cheese
- 2 eggs
- 1 cup milk
- ½ teaspoon salt
- ¼ teaspoon dried thyme
- ¼ teaspoon dried tarragon
- ⅛ teaspoon pepper
Prepare pie crust. I used this recipe, eliminating the sugar for ½ teaspoon salt, and using lemon juice as the acid. After rolling out the dough, place in fridge to keep cold until needed.
Slice onions thin. One large Vidalia onion will easily yield 3 cups of slices.
Melt 2 tablespoons butter over medium heat. Toss onions in the melted butter and cover pot. Reduce heat to medium low.
Stir onions occasionally and let cook for 20 minutes. They will get soft and a little golden.
Prepare the quiche filling. Whisk eggs, milk, and spices together.
Place cheese in pie shell
Add onions and stir together
Pour filling on top
Bake at 350° (or 325° if using a mini oven like me) for 50 minutes or until it passes the toothpick test.
Let sit 5 minutes...and enjoy!