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You need to make this quiche (plus a learn a couple cooking tricks!)

June 23rd, 2011 No Comments

The recipe is too easy and the outcome is too delicious to pass up.

Below I’ve posted the recipe along with two helpful cooking tips I learned in the process from my culinary mentor Leslie.  After living all over the world and attending culinary school in France, she’s like  Julia Childs (except more graceful).

I’ve written out the recipe with pictures first.  I can say with certainty that the quiche would not look as nice if she hadn’t instructed me on how to make the pie crust.  At the bottom you’ll find it outlined simply so you can print it.

Ok, here we go!

THREE ONION QUICHE (via Sunset Magazine)

Ingredients

  • 1 sheet refrigerated pie dough for a 9-in. pie shell
  • 1 tablespoon butter
  • 3 medium leeks (white and light green parts), thinly sliced and rinsed well
  • 2 bunches green onions, trimmed and thickly sliced
  • 1/2 medium red onion, cut into thin half-moons
  • 1 teaspoon kosher salt, divided
  • 1 cup half-and-half
  • 1 tablespoon flour
  • 3 large eggs
  • 2 cups shredded sharp white cheddar cheese

The first step is baking the pie crust according to the directions on the box (Preheat oven to 450, let the dough come to room temperature, place it in the pan, and bake for about 10 minutes).

COOKING TIP #1 – CREATING A PRETTY PIE CRUST

You don’t have to take the extra time on the crust, but it’s always nicer to serve to guests.  So here’s what you do.

  1. Lay the crust in the pan and gently stretch it to the edges of the pan as you push the dough flush against the sides.
  2. With your pointer finger and thumb, pinch the crust with both hands and twist it in different directions.  Make sure to push it down on the dish as well.

Unroll your pie crust and let it come to room temperature. When you put it in the dish, press it flush against the sides and twist the pie crust using a pinching motion.  I hope you can get the idea from this picture:

Then score the bottom of the crust with a fork several times.

Because you are baking a savory dish, you to cook the crust first.  If you don’t weight it down it will get fluffy.  Use pie weights or dried beans for the weight, using a piece of parchment paper between the two.

Then you should come out with a lovely crust like you saw above.

VERY IMPORTANT – ADJUST THE OVEN TEMPERATURE TO 425.

On to the quiche!

Slice the leeks and red onion very thin.  I cut the leeks by hand and used a mandolin for the red onions (although it’s not necessary).  You can cut the green onions about 1/4 inch to 1/2 inch thick.  Make sure you peel off all of the slimy stuff before you chop them.

Melt butter in a large frying pan over medium heat. Add leeks, green and red onions, and 1/2 tsp. salt. Sauté until very tender but not browned, about 20 minutes.  Use most of the time, they will cook down a lot!

Whisk half-and-half gradually into flour in a medium bowl until smooth. Whisk in remaining 1/2 tsp. salt and eggs until blended. Stir in cheese and three-quarters of onion mixture.

Pour into pie shell. Sprinkle remaining onions over quiche.

COOKING TRICK #2 – HOW TO NOT BURN THE CRUST


Cover the edges of the pie in foil so the crust won’t brown.  About 10 minutes before the quiche is done, remove the foil while it’s still in the oven.

Bake until a knife inserted in center comes out clean, 20 to 30 minutes.  Let sit 10 minutes, then cut into wedges and DEVOUR!

Serve with simple green salad with tomatoes and olive oil, lemon, and salt for dressing.

Straight up instructions:

1. Preheat oven to the temperature noted on the pie box. Unroll pie dough into a 9-in. pie pan. Crimp edge. Line dough with parchment paper, fill with pie weights or dried beans, and bake until light golden, about 15 minutes. Remove paper and weights.  Adjust oven temperature to 425.

2.  Melt butter in a large frying pan over medium heat. Add leeks, green and red onions, and 1/2 tsp. salt. Sauté until very tender but not browned, about 20 minutes.

3. Whisk half-and-half gradually into flour in a medium bowl until smooth. Whisk in remaining 1/2 tsp. salt and eggs until blended. Stir in cheese and three-quarters of onion mixture and pour into pie shell. Sprinkle remaining onions over quiche.

4. Bake until a knife inserted in center comes out clean, 20 to 30 minutes; cover edges with foil if they begin to darken. Let sit 10 minutes, then cut into wedges.

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