Bianchi Winery
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Killer Quiche

June 17, 2013

As in it almost killed me! It isn’t that the process was particularly difficult, just that it was particularly LONG. And, I used store bought crust. To be fair, this process may not be arduous to many people plus I am posting this since the quiche was rather tasty. I am of the mindset that although home baked bread is excellent I do not want to be chained to the kitchen for four hours (and this was a four hour quiche).  So for me, the end result was great but I will look for short cuts next time.

Caramelized Onion & Blue Cheese Quiche

  • 1pPurchased pie crust
  • 1 Tbsp. each butter and olive oil
  • 5 medium onions, thinly sliced
  • 1 sprig each rosemary and thyme
  • 1.75 c. each heavy cream and milk
  • 6 eggs
  • .33 c. blue cheese crumbles
  • .25 tsp. nutmeg
  • Salt to taste

Preheat oven to 375 and coat a 9×2″ pan with nonstick spray. Press purchased pie crust into pan. Line with parchment paper. Add dried beans/pie weights and bake until golden, 40-45 minutes. Remove beans and return pan to the oven to bake another 20 minutes. Let crust cool completely. Heat butter and olive oil in a large pan. Add onions and herbs and cook covered 20 minutes siring frequently. Add water if onions get dry. Chill. Blend cream, milk, eggs, nutmeg and salt until frothy. Scatter onions and blue cheese on the bottom of crust. Top with egg batter. Bake for 40-50 minutes. Let cool about 2 hours.