Any flavored quiche is one of my hubby and my favorite things to eat. The kids, not so much. I simply can’t imagine why because they like all the ingredients. What’s not to like? Eggs, Cheese, in this case bacon? I don’t get it.
They must have heard about the ‘Real Men Don’t Eat Quiche‘ book by Bruce Feirstein, in 1982. Of course, neither of them were even thought of in 1982?… Whatever, I made quiche the first time with the hubby saying the entire time, “I don’t like quiche!” One taste and the love affair was born! Quiche is so light and airy. And oh yea, it involves pie crust. Need I say more?
A History of Quiche
It always fascinates me to look up the origins and history of dishes. I bet you think quiche originated in France. I did. This is not the case! Quiche actually originated in medieval times in the kindom of Lothringen! Here is an interesting article.
How to Make Onion Quiche
Slice onions as thin as you can. If you have a large mandolin, it can be a great help.
Add olive oil, onions and brown sugar to a heavy bottom pan. Saute’ on medium low, stirring occasionally. It can take up to 40 minutes to get a nice slow caramelization without burning the onions. Which gives you plenty of time to prepare everything else!
Measure flour and salt. Place in food processor bowl.
Place butter in food processor with flour and salt.
Add water, one tablespoon drop full at a time until the dough comes together.
For the crust
Place the dough on a floured cutting board and roll to a 12″ diameter circle.
Place pie crust in 9″ pie pan.
Crimp edge. OK, I know I need a lot of work on that. It’s my goal for 2015!
For th Filling
Onions about half way through.
A few pieces of leftover bacon that I saved in the freezer.
Add about a teaspoon of olive oil to a small pan over medium heat. Add spinach. Just barely wilt. Remove to a paper towel to drain and set aside.
Break four eggs in a medium size bowl.
Whisk. Add milk, salt and pepper.
By now the onions should be gorgeous. De-glaze the pan with the wine, balsamic vinegar or sherry. After scraping the bits from the pan, remove from heat.
Add cheese and bacon to the egg mixture. Stir.
Place about 1/2 cup of the caramelized onions on the bottom of the crust.
Add the egg mixture and the spinach.
Bake for about 1 hour, check after about 45 minutes, (If crust becomes too brown, loosely cover with foil.) Bake until pick inserted in the center comes out clean and crust is nicely browned. Serve with a side salad.
My Mom calls this a Honeymoon Salad, Lettuce alone, get it? Let-us-alone!!
Other Delicious Quiche Recipes on Binky’s Culinary Carnival
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Enjoy! And have fun cooking!
Tools I Use to Make
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Caramelized Onion Quiche
- Pie Crust (recipe below)
- 1 large red or white onion
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 Tbsp Brown Sugar
- 2 tsp Balsamic Vinegar , red wine or dry sherry
- 3 slices bacon , baked until crisp and crumbled
- 4 eggs
- 1 1/4 c milk
- 1 tsp salt
- 1 tsp pepper
- 1 1/2 c Sharp cheddar
- 1 cup fresh spinach
Pastry for Single Crust Pie
- 1 1/4 c flour
- 1/4 tsp salt
- 1/3 c shortening
- 3 - 4 Tbsp ice water
- Melt butter and oil in large, heavy bottom frying pan over medium low heat. Add onions and brown sugar. Saute' onions, stirring occasionally, until onions are very brown. This process can take up to 45 minutes, depending on the heat of your pan. De-glaze the pan with the vinegar or wine and cook for a few minutes, scraping up the browned bits from the bottom of the pan. Remove from heat.
- Meanwhile, mix eggs, milk, salt and pepper. Add cheese and bacon and mix well.
- Saute' spinach, just until wilted, in a small pan with 1 tsp. olive oil. Drain on paper towel. Mix with the eggs.
- Place onions on the bottom of the crust. Add egg mixture.
- Bake at 350 approximately 1 hour. If crust or eggs are getting over brown, loosely cover with aluminum foil. Let set for at least 5 minutes before cutting.
Pastry for Single Crust Pie
- Cut butter into cubes. Place flour, salt and shortening into food processor bowl. Process until shortening forms pea sized balls. Add water one tablespoon at a time until dough starts to clump together. Pulse, DO NOT run continuously. Chill dough for about 1 hour. Place dough on a floured board and roll into a 12" circle. Place crust in pie tin. Crimp edges.
Originally Published 3/21/2015
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