Mushroom Vidalia Onion Quiche
Ingredients
All-purpose flour, for rolling out dough
1 homemade or store-bought single-crust pie dough
1 tablespoon unsalted butter
2 cups thinly sliced Vidalia Onions
Coarse salt and ground pepper
6 large eggs OR egg substitute OR egg whites only
3/4 cup heavy cream
3/4 pound mushrooms, thinly sliced and sauteed
1 cup grated fontina cheese (4 ounces)
Preparation
Preheat oven to 375 degrees.
Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge.
(Blind bake) Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
Meanwhile, in a large skillet, melt butter over medium-high. Add Vidalia onions, season with salt and pepper, and cook until light golden, 8 to 10 minutes.
In a medium bowl, whisk together eggs and cream. Add shallots, mushrooms, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes.
Serve warm or at room temperature.
Storing
Refrigerate cooled quiche, tightly covered, up to 3 days. Freezing is not recommended.
To reheat quiche, cover with foil and place in a 325F oven until warmed; about 15 minutes.
Variations
Add 1/2 cup to 1 cup of chopped honey baked ham
Add 1/2 cup chopped peppers in different colors and of different spice types
Add 1/2 cup of mixed broccoli and/or cauliflower florets to your diced carrots
Wine Pairing
Try Far Niente Chardonnay for a truly elegant taste experience. It goes beautifully with quiche.