Added by Maria Sorokina | Fri 08 Apr 2011 @ 21:02
We started routinely baking quiche in my family once I made my first classic Quiche Lorraine (bacon and cheese quiche). We ended up trying out many different fillings. This one I especially like.
4 large red onions
300 g Bleu d\'Auvergne (or other blue cheese of your choice)
300 ml heavy cream
freshly ground black pepper
fresh thyme (3-5 springs, leaves picked)
200 g ready made puff pastry
Peel the onions and slice them 5 mm thick. Heat 2-3 tbs olive oil in a medium pan. Add the onions and cook on medium low heat for 10-15 minutes stirring from time to time. The onions shouldn\'t brown but should soften and get caramelized.
Whisk the eggs slightly. Add the cream, thyme and season with salt and pepper. Whisk again to get things combined.
Unfreeze the pastry (if frozen) and roll it to get the shape of the bottom of your baking dish. I\'m using a rectangular 18◊26 cm one, but a square one or a round one (about 24 cm in diameter) will do fine. Slightly oil the bottom and sides of the dish. Cover the bottom with the pastry. Fork the pastry to make sure it rises evenly. Bake at 200C for 10 minutes, take out and let cool for 5-10 minutes.
Spread the caramelized onions on top of the pastry.
Crumble the cheese with your hands to cover the onions.
Pour in the egg and cream mixture, spreading it evenly across the quiche. Return the quiche to the oven and bake for another 20-25 minutes. Ready quiche will turn golden brown on top and will rise quite substantially. Take it out of the oven and let cool for 15-20 minutes. It will slightly breath out and get a bit firmer and easier to cut.
I prefer the quiche warm (to me it is especially good when just baked. So I\'d cut and serve it right at that point. Than it does a perfect job as a main dish for lunch / dinner. Many people like it cold though, so you can let it cool completely cut and serve as an appetizer or breakfast.
Bakes and casseroles