I love caramelized onion quiche. I could have it every single day. Back in Argentina, at my mother’s house, we used to have quiche every weekend. Making quiche takes me back to Buenos Aires, even though it is a very French thing to make lol. This caramelized onion tart is so good you will want to have it every day.
How to make quiche crust?
How to make quiche crust is not complicated. Two main things to have in mind are:
- Not to overwork the dough so it does not shrink when we bake it (or shrinks as little as possible)
- Work with chilled dough. Do not be afraid to use the fridge to help you along the process. If you feel the quiche crust is getting hard to roll out, chill it for a 15/20 minutes and continue.
You can make the quiche crust either by hand or using a stand mixer.
First rub the dry ingredients (in this case salt and flour) with the cold butter using the tip of your fingers until you obtain a sandy/breadcrumb consistency.
Then, make a whole at the centre, and add the egg yolk and water and use 1 finger to mix until there is no more apparent liquid.
Finally transfer the dough of your quiche crust, which has not yet come together, onto your work surface and the palm of your hand to smear the dough and obtain a homogeneous mixture. You can repeat the operation up to 2 or 3 times. You can watch what smearing the dough looks like in this video.
Once the quiche crust has come together and there are no pieces of butter left, form a rectangle of about 2 cm thick and chill in the fridge for a minimum of 2 hours. I chill it overnight; I like to work with it when the quiche crust is cold.
How to make caramelized onions for this Caramelized onion tart?
To make caramelized onion you need to slice the onions first. The proper French technical term would be "émincer", which refers to a form of slicing the onion. Peel the onions and cut them in half. Make an incision as to extract the knot of the onion (it is what holds it together). Turn the onion with the knot facing you, and slice as thinly as you can.
You can watch how to slice on onion in this video.
In a pan melt the butter. Add the sliced onions and cook over low/medium heat until cook slowly until they are soft, and translucent. Stir from time to time. Season with salt.
Once the onions are cooked through, brown them over medium heat without burning them!
To make caramelized onions the key is being patient and stir from time to time. We do not want browning right away. That is why I cook the onions very slowly. Also, some people add sugar to make caramelized onions. I do not. They are sweet enough without adding anything extra. Try it out!
You can use caramelized onions in many recipes; pizza toppings, salads, as a garnish for chicken or meat, in sandwiches. You name it.
How to blind bake the pie crust for the Brie & Caramelized Onion Quiche?
The reason why it is important to blind bake the pie crust for this caramelized onion tart is to prevent it from getting soggy.
To blind bake the pie crust you need to line your quiche crust with parchment paper and fill it with rice (beans can also do the trick, but they are smellier!). The added weight prevents the crust from rising in the oven.
And now proceed to blind bake: bake in two times: 10 minutes with the rice, and 10 more minutes without the rice or the parchment paper, or until the crust is slightly cooked but without browning or colouring.
How to Assemble this Brie & Caramelized onion Tart?
Place a layer of caramelized onions on the bottom of the pan, followed by a layer of sliced brie cheese, topped by another layer of caramelized onions. Finish off with fresh arugula.
Pour the quiche batter over the filling until covered.
You can freeze quiche. To do so, when baking the quiche remove from the oven when it has set but it has not yet started to colour.
Let it cool down at room temperature, unmould and cover in plastic wrap. Transfer to a freezer bag and keep for up to 1 month. You can also freeze this caramelized onion quiche divided into slices.
Defrost overnight in the fridge. Bake until golden. Enjoy!
For the Crust
All-purpose flour 250 g
Butter 125 g
Salt 7 g
Water 50 g
Egg yolk 1 u
For the Filling
Onions 3 u
Butter 20 g
Brie 200 g
For the Batter
Whole Milk 125 g
Cream 125 g
Egg yolk 1
- In a bowl mix together all the dry ingredients and add the butter (cold cold) cut into small cubes.
- Rub the butter and the flour together until you end up with a sandy consistency.
- Add the egg yolk and the butter and mix using one finger.
- Transfer the dough onto your working surface and use the palm of your hand to smear the dough and obtain a homogeneous mixture. You can repeat the operation up to 2 or 3 times.
- Chill the dough in the refrigerator for a minimum of 2 hours. It should be shaped as a rectangle and covered in plastic wrap.
- Roll out your dough to 3 mm approximately and line your pie pan.
To make the Caramelized Onions
- Slice the onions as thinly as you can.
- Melt the butter in a pot at extremely low heat. Add the sliced onions and cook slowly until they are soft, and translucent. Season with salt and pepper.
- Turn up the heat to medium and caramelize the onions.
- Adjust seasoning.
- Beat the milk, the cream, the eggs, and the egg yolk until combined.
- Season to taste.
- Pre heat your oven to 170 C.
- Line your crust with parchment paper and fill it with rice or beans.
- Blind bake in two times: 10 minutes with the rice, and 10 more minutes without the rice or the parchment paper, or until the crust is slightly cooked but without browning.
- Place a layer of caramelized onions on the bottom of the pan, followed by a layer of sliced brie cheese and topped with another layer of caramelized onions. Top with fresh arugula.
- Pour the batter over the quiche crust until the onions and brie are properly covered.
- Bake until set and golden brown. About 40 minutes.