Tuesday, October 8, 2013

Goat Cheese and Onion Quiche

When it comes to Christmas gifts, I feel like there are 2 types of people. The kind that ask the person they are giving a gift what they want, and the kind that tries to figure out what they would want and surprise them. I am the latter, my husband is the former. As a result, around this time of year I try to figure out what I want to ask him for Christmas. Currently, numerous purses and a Kate Spade watch are in the running, but as of last weekend I feel like I need to add Julia Child's "Mastering the Art of French Cooking". My sister made this amazing goat cheese and onion quiche out of this iconic cookbook this weekend, and after this quiche and the beef bourguignon we made together a couple of months ago, I feel like I would be missing out if I didn't receive it. 

Plus I feel like that would be a present for Joe too. He would get to eat the things I would make (or at least attempt to make). 

While Hillary was making the quiche this weekend I made sure to take pictures to share with everyone. She makes a different crust than the one in the book, and made sure to tell me that you need to make the crust the night before, put it in the quiche pan, cover, and chill overnight. She says that is the key to any crust. Duly noted. 

Just so you know, part of what makes this quiche so good is a lot of cream. Not the thing to make if you want to eat healthy. Then again, Julia Child's recipes generally aren't known for being healthy. 

Goat Cheese and Onion Quiche
Adapted from Mastering the Art of French Cooking

The Crust
From Foodnetwork.com
1 1/4 cups sifted all purpose flour
1 tsp. salt
1 tsp. sugar
6 oz. cold unsalted butter
1/4 cup ice water 
1 tsp. red wine vinegar

Mix flour, salt, and sugar with a hand mixer or in a kitchenaid mixer. Add the butter (already cut into small pieces) until you have a crumbly texture. You should still be able to see the butter pieces. In a separate, small bowl, mix the water and vinegar together. Drizzle the water and vinegar mixture into the dry ingredients while the mixer is running at medium speed. Let blend until a dough forms. There should still be small bits of butter. Flatten into a flat, round disk. Wrap in plastic wrap, and allow to refrigerate for 30 minutes. Take out of the refrigerator, and allow to warm up for a few minutes at room temperature. On a floured work space, sprinkle a little flour on the dough, and roll out. Rotate the dough 1/4 turn every minute. Roll out until the dough is 3 inches larger than your quiche pan. Transfer the dough to the quiche pan, cover, and refrigerate overnight. 

The Quiche

7 cups (2 lbs) sliced onions
3 Tbs. butter
1 Tb. oil
1 1/2 Tb. flour
2 eggs
2/3 cups whipping cream
2 Tbs. minced chives
1 tsp. salt
1/8 tsp. pepper
Pinch of nutmeg
3 oz. goat cheese

Cook the onions with the oil and butter over low heat, stirring occasionally until tender and golden yellow. This will take about an hour. I know that sounds like a long time, but it is worth it. Sprinkle with flour, and cook for another 2-3 minutes. Allow to cook slightly. During this time, preheat the oven to 375 degrees. 

Beat the eggs with the cream, chives, and seasoning until blended.

Break apart the goat cheese and place at the bottom of the pie crust. 

Cover with the caramelized onions and then distribute the egg mixture on top. 

Bake for 35-45 minutes, until puffy and brown on top. After 35 minutes, check the quiche by jiggling it. If the egg mixture jiggles, continue cooking. 
Allow to cool for 15 minutes, and then slice and serve. 

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