Onion Quiche
- 2 pounds minced onions (about 7 cups)
- 3 tablespoons butter
- 1 tablespoon oil
- 1 ½ tablespoon flour
- 2 eggs
- 2/3 cups whipping cream
- 1 teaspoon salt
- 1/8 teaspoon pepper
- Pinch of nutmeg
- 2 ounces grated Swiss cheese (use more)
- A partially cooked * pie crust
Preheat oven to 375 degrees. Cook the onions in a heavy skillet with the oil and butter over low heat, stirring occasionally until they are extremely tender and golden yellow. This will take about an hour. Sprinkle with the flour, mix well and cook slowly for 2-3 minutes. Allow to cool slightly.
Beat the eggs in a mixing bowl with the cream and seasonings until blended. Gradually mix in the onions and half the cheese. Check seasonings. Pour into pie shell. Spread on the rest of the cheese and distribute about 1 tablespoon butter, cut into bits, over it. Bake in upper third of preheated oven for 25-30 minutes until quiche has puffed and browned.
- *partially cooked pie shell
---- prick bottom of pastry with a fork at 1.2 inch intervals. Line with buttered foil-press it well against sides of pastry and fill with dried beans. Bake at middle level of preheated 400 degree oven for 8-9 minutes until pastry is set. Remove foil and beans. Prick bottom of pastry with fork to keep it from rising. Return to oven for 2-3 minutes more. Remove pastry from oven when the shell begins to color and is just beginning to shrink from side of pan.
(Julia Child)