Weekend recipe alert! This delicious-looking quiche from Annette is a weekend meal waiting to happen. Quiche is a great quick meal, and it's even better after a day or two in the refrigerator. (We like it cold for breakfast.) Annette also entered in the Classic category with her Classic Apple Pie with Pâte Brisée Crust. Read on to see Annette's second (and savory!) use of her pâte brisée crust.
Why is this the BEST pie recipe you've got? This is a great base recipe that allows the cook in any kitchen to get creative with the ingredients - adding ingredients such as bacon, or vegetables such as asparagus give this recipe endless variations!
1 1/3 cups all-purpose flour
1/2 teaspoon fine sea salt
8 tablespoons (1 stick) chilled unsalted butter, diced
1 large egg, lightly beaten
Ice cold water
*1/4 cup of grated Parmesan (optional)
*Sprinkle of Rosemary and Thyme to taste (optional)
In a food processor, combine the flour, salt, and butter in the processor. Process at low speed for about 10 seconds, until the mixture resembles coarse meal. Add the egg and mix again for a few seconds, until the dough comes together into a ball. If the dough is still a little dry, add a little ice-cold water, 1 teaspoon at a time, and process again in short pulses until the dough comes together. Turn out on a light floured work sufrace and gather into a ball without kneading.
If working by hand, sift the flour into a medium mixing bowl. Add the salt and diced butter, and rub the mixture with the tips of your fingers or a wire pastry blender until the mixture resembles coarse meal. Beat the egg lightly in a small bowl. Form a well in the center of the flour mixture, add the egg, and blend it in gently with a fork. When most of the egg is incorporated, knead gently until the dough comes together. If it is a little dry, add ice-cold water, 1 teaspoon at a time, until the dough forms a ball. Avoid overworking the dough, or it will be tough.
* If adding Parmesan, Rosemary, and Thyme, add these flavorings with the flour.
Shape the dough into a slightly flattened ball. Wrap tightly in a plastic and refrigerate for 30 minutes, or up to a day. Let stand at room temperature before using, just long enough that the dough can be rolled out without cracking: this usually takes about 10 minutes, but it will vary depending on the heat and humidity. The dough can also be frozen for up to a month.
Sprinkle the flour lightly on a clean work surface and on your rolling pin, and place the slightly flattened ball of dough on the work surface in front of you. Roll the pin over the dough two or three times with moderate pressure. Rotate the dough by a quarter of a turn clockwise and roll the pin over it two or three times. Repeat these steps until you get a circle large enough to line your pan, sprinkling the work surface and the rolling pin with a little more flour when the dough starts to stick to either of them.
1 tablespoon extra virgin olive oil, plus 1 teaspoon for greasing the pan
2 pounds yellow onions, about 6 medium, thinly sliced
1/2 teaspoon fine sea salt
3 large eggs
3/4 cup light cream
1/4 teaspoon freshly ground pepper
2 teaspoons whole cumin seeds
1 1/2 cups freshly grated Comté, about 5 ounces (substitute Gruyére)
Prepare the Pâte brisée. Wrap tightly in plastic and refrigerate for 30 minutes, or up to a day.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions, sprinkle with 14 teaspoon of the salt, and stir. COver, turn the heat down to low, and cook for 30 minutes, stirring from time to time, until the onions are soft and translucent. Remove the lid, turn the heat to medium high, and cook for another 5 minutes, stirring regularly, until most of the liquids have evaporated. (This can be prepared up to a day ahead.)
Remove the dough from the refrigerator and let stand at room temperature for 10 minutes before using. Preheat the oven to 350 degrees F. Grease a 10-inch ceramic quiche pan with 1 teaspoon olive oil. Working on a lightly floured surface, roll out the dough in a 12-inch circle. Transfer the dough into the pan, prick the bottom all over with a fork, and press on the sides with your fingers so the dough will adhere. Bake for 7 minutes, until lightly golden. Remove from the oven (leave the heat on) and set aside.
In a medium mixing bowl, whisk together the eggs and cream. Season with the remaining 14 teaspoon salt, the pepper, and the cumin. Fold in the cheese and onions, and pour into the tart shell.
Bake for 35 minutes, until the top is golden and the center of the quiche is still slightly jiggly. Turn the oven off and leave the quiche in the closed oven for 10 minutes, until the filling is set. Serve warm, with a salad of butterhead lettuce. You can make the quiche a few hours or a day ahead and reheat it for 15 minutes in a 350 degrees F oven to revive the crispness of the crust.