Walla Walla Sweet Onion Quiche
Serving Size: 10
- 3 Walla Walla sweet onions, caramelized
- 3 slices thick sliced bacon, browned until fat has rendered but not crisp (I use Hill Meats apple smoked)
- 3/4 cup gruyere cheese, shredded
- 3/4 cup manchego cheese
- 2 sprigs fresh rosemary
- 2 cups milk
- 2 cups heavy cream
- 6 fresh farm eggs (these make all the difference)
- 1 teaspoon kosher salt
- 1/4 teaspoon white pepper
- Pinch of ground nutmeg, freshly grated
- 1 par-baked pie crust, see note below
1. In a saucepan, combine the rosemary sprigs, milk and cream and scald. Remove from heat and allow rosemary to steep and mixture to cool for 15 minutes. Remove rosemary and discard.
2. In the bottom of the par-baked crust place half of the bacon, half of the caramelized onions and half of the shredded cheese.
3. In a blender, put 3 eggs, half of the milk and cream, 1/2 teaspoon salt, 1/8 teaspoon of white pepper and a small pinch of nutmeg. Blend on medium speed until light and fluffy.
4. Pour the blended egg mixture into the piecrust and top with remaining onions, bacon and cheese. 5. Repeat step 3 with the remaining eggs, milk, cream, pepper and salt mixture.
6. Bake at 350 degrees F until the center of the quiche is set, about 1.5 hours. Tent with foil after 45 minutes to prevent top from getting too brown.
7. Cool in pan on a wire rack. The quiche may be served once it has cooled enough to cut or it may be refrigerated and heated the next day. To reheat remove quiche from pan and cut into 10 pieces. Arrange on a sheet pan and warm in a 300 degree F oven for 30 minutes.
Note: I make this quiche in a 9 inch crust that has been baked in a springform pan without the bottom. I put the ring of the springform pan on a parchment lined sheet pan and spray with canola oil. I place the rolled pastry in the ring mold with an inch overhang. I put the dough in the freezer until firm and then line it with parchment and fill with beans and bake until just beginning to brown. The day that I will be serving the quiche I remove the filled, baked and cooled quiche from the mold after using a bench knife to remove the overhanging crust to create a neat edge. This is a very tall and custard-like quiche so it works best to slice it when it has cooled and reheat it the morning it is served.