Tuesday, December 4, 2012

Caramelized Onion Quiche with Portabella Mushrooms and Gouda

Who doesn’t love a savory pie in the form of quiche. I always love to make quiche for a quick dinner or maybe even for a relaxing weekend brunch. Simple yet still very elegant and can be easy dressed up with a simple salad to serve alongside. This quiche has some of my favorite ingredients; caramelized onions, portabella mushrooms and Gouda cheese. If you don’t have time to make the crust, you can always by a premade one. But I do find making a fresh crust oh so much tastier.

Now go on and open a nice bottle of Sauvignon Blanc and let it breathe, throw together a quick green salad and enjoy with this tasty Caramelized Onion Quiche with Portabella Mushrooms and Gouda. A Foodgasm or two is sure to follow. ENJOY!

Caramelized Onion Quiche with Portabella Mushrooms and Gouda

Makes 8 slices or 1 quiche
  • 1 pie crust (either use Pate Brisee recipe below, or store bought)
  • 2 c thinly sliced onion rings (about 1 large onion)
  • 2 T olive oil (1 T to sauté the mushrooms and 1 T for the onions)
  • 2 c small chunks of portabella or baby portabella mushrooms
  • 4 large eggs
  • 2/3 c half and half
  • 1/3 c whole milk
  • 1/2 t salt
  • 1/2  t freshly ground black pepper
  • 1/2  t freshly grated or ground nutmeg
  • 1  1/2 c (packed) coarsely grated Gouda cheese (about 7 ounces), divided
  • 1/2 c chopped fresh basil

 Preheat oven to 450°F.
Unroll crust completely. Press firmly onto bottom and up sides of 9-inch-diameter deep-dish glass pie dish. Bake until light golden brown, pressing on sides of crust with back of spoon if crust begins to slide down sides of dish, about 17 minutes.
Pull crust out and reduce oven temperature to 325°F.
Meanwhile, heat 1 Tablespoon of olive oil in heavy large skillet over medium-high heat. Add onions;  sauté until beginning to soften, about 2 minutes. Then reduce heat to medium low and stir occasionally as the onions begin to caramelize. Toss in a little salt and pepper to taste as you are doing this. When done, set aside.
Heat in another skillet the other 1 T of oil and saute the mushrooms until soft, about 3-4 minutes. Salt and pepper to taste. 
Whisk eggs, half and half, milk, 1/2 teaspoon salt, 1/2 teaspoon pepper, and nutmeg in large bowl to blend. Put caramelized onions, mushrooms, 1 cup of the Gouda cheese and the chopped basil into the prepared pie shell. Next pour the filling into the pie shell. Sprinkle remaining 1/2 cup cheese over quiche.
Bake quiche until puffed, golden brown, and just set in center, about 45 minutes. Cool 30 minutes. Cut into wedges.

Buttery pastry dough (Pâte brisée)
Makes a 9-inch pie shell

2 c  all-purpose flour
½  teaspoon salt
½ c (1 stick) cold unsalted butter
3 Tablespoons chilled vegetable shortening
5-7 Tablespoons ice water

This dough refrigerates well after baking and reheats to perfection. In a large bowl, sift together the flour and salt. Cut in with a fork or pastry cutter, half the shortening and butter into the flour mixture until it has the consistency of cornmeal. Cut in the remaining shortening and butter until it is pea-sized. Sprinkle the dough with the ice water.

Blend the water gently into the dough until it just holds together; you may lift the ingredients with a fork, allowing the moisture to spread. If necessary to hold the ingredients together, add a few more teaspoons ice water.

Flatten and shape dough into a disk, and wrap in plastic wrap. Let the dough rest in the refrigerator for at least 30 minutes before using.

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