Thursday, September 20, 2012
Caramelized Onion Gruyere Quiche
Broccoli Gruyere Quiche
Adapted from Smitten Kitchen
Yield: one large quiche (about 8 servings)
Prep Time: 40 minutes
Baking Time: 40 minutes
Total Time: about 1 hour 30 minutes
1 homemade savory tart shell
1 small head of broccoli or cauliflower
4 Tablespoons olive oil
1 large onion, halved lengthwise and thinly sliced
1 Tablespoon dijon mustard
2 large eggs
1 7-8 oz. container mascarpone cheese (I substituted sour cream)
1/2 cup whipping cream (I used milk)
1/4 teaspoon ground pepper
Pinch of ground nutmeg
1 cup grated Gruyere cheese
1/3 cup parmesan cheese
Position rack in center of oven and preheat oven to 425 degrees.
Begin by caramelizing the onions. Heat two tablespoons olive oil in a large skillet over medium heat. Add the onions, sprinkle with salt and pepper, and cook until the onions are a deep golden brown, stirring occasionally. While the onions are cooking, prepare the broccoli or cauliflower. Cut into individual florets and toss with two tablespoons olive oil. Spread on a foil-covered baking sheet and sprinkle with salt and pepper. Roast for 15-20 minutes in the 425-degree oven or until slightly browned and tender. Remove from oven and reduce temperature to 350 degrees.
Press your tart shell dough into the bottom and up the sides of a 9-inch tart pan with removable bottom. Use a spoon or brush to spread the bottom of the crust with dijon mustard. Spread onion over the crust and top with roasted broccoli or cailiflower. Whisk eggs, mascarpone cheese (or sour cream), cream (or milk) and pepper in a medium bowl. Stir in grated gruyere cheese. Pour mixture over filling in tart pan and sprinkle with parmesan cheese. Bake until tart is golden and center is set, about 40 minutes. Transfer to a wire rack and let cool for 15 minutes before serving.