Brunch could very well be my favorite meal. I love how no-holds-barred it is. You can have eggs benedict, pizza, caprese salad and a poached pear all on the same, and it totally works. But it's hard to imagine brunch without a quiche nearby, right? Enjoy this quiche recipe will a mimosa, or two.
- 1 cup all-purpose flour
- 1 stick of butter, very cold
- 2 tablespoons ice cold water
- 1/2 teaspoon salth
- 2 large red onions
- 1 cup gouda cheese, shredded
- 6 large eggs
- 1 1/2 cup whipping cream or half-and-half
- 1/4 teaspoon of both salt and pepper
- 1/2 teaspoon fresh thyme
1. Cut the stick of butter into eight separate pieces.
2. Using a kitchen aid or a food processor, blend the butter, flour and salt. You want it to look like cornmeal, do not over mix it.
3. Add the ice cold water to the bowl and form it into a ball with your hands. Wrap the dough with some plastic wrap and put it in the freezer for about 10 minutes. Because the butter warms when you are working with the mixture, this will harden it up.
4. Remove the ball from the freezer and unwrap it. Press it down, first with your fist and finish with your fingers, such that it is circular in shape.
5. Using a rolling pin, roll the dough out so that is is a few inches in diameter bigger than your pie plate.
6. Carefully fold the dough in half and then again. Transfer it to the pie plate and unfold. This is the easiest way to move the dough and not have any of it break off. After all that rolling, you don't want to do it again.
7. Firmly press the outer perimeter of the dough against the pie plate's side. You can finish the edges with a fork, if you like. I leave mine all wild and crazy. I think it is a lot more attractive and it looks homemade. I want my guests to know I worked hard on this!
8. This is the most important step for your pie crust. Place the finished pie plate in the refrigerator for at least an hour. The butter has warmed up again from working with it and as soon as you bake it, it will slide down into your pan. No one wants that, especially you. You've worked so hard to get here.
9. While the dough chills, let's chop those onions.
10. Add them to a heavy bottomed pot with just enough olive oil to coat. Cook them on medium high, stirring occasionally. If you stir them too much, they will not caramelize. And if they do not caramelize then everybody loses.
11. Remove the pie pan from the fridge, prick the bottom with a fork and add the pie balls. Seriously, I laugh like a teenage girl every time I say "pie balls." Ha! Yah, I know they are called pie weights but that is a lot less fun to say.
12. If you don't have, ahem...the balls, you can use rice or dried beans. Cook the crust at 425 degrees for about 10 minutes. Remove the balls, and bake an additional 10 minutes at 350 degrees.
13. Fill the baked crust with the onions and gouda. Sprinkle it with the fresh thyme.
12. In a large mixing bowl, beat the eggs and mix in the cream. Add the salt and pepper and stir.
13. Pour the egg mixture over the filling.
14. Bake until the custard has puffed and is golden, but still a bit wiggly. About 40 minutes at 375 degrees.
15. Let the quiche cool for 15 minutes before serving.
16. Serve this up with your favorite wine. I had the Rosé from Medlock Ames on hand, it is so tasty.
Visit the Green Wine Guide for more vegetarian recipes and wine pairings.
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