Ingredients with Measurements:
- 1 pre-made pie crust
- 2 tablespoons butter
- 2 large onions, thinly sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 large eggs
- 1 cup heavy cream
- 1 cup grated Garrotxa cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Parchment paper
- Pie weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust on a lightly floured surface and transfer it to the pie dish. Trim the edges and prick the bottom with a fork. Line the crust with parchment paper and fill it with pie weights or dried beans.
3. Bake the crust for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes.
4. In a large skillet, melt the butter over medium heat. Add the onions, salt, and pepper and cook, stirring occasionally, until the onions are caramelized and golden brown, about 20 minutes.
5. In a medium bowl, whisk together the eggs and heavy cream. Stir in the grated Garrotxa cheese and chopped parsley.
6. Spread the caramelized onions evenly over the bottom of the pre-baked pie crust. Pour the egg mixture over the onions.
7. Bake the quiche for 35-40 minutes, or until the filling is set and the top is golden brown.
8. Let the quiche cool for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 390
Fat: 31g
Carbohydrates: 17g
Protein: 11g
Sodium: 540mg
Sugar: 3g
Substitutions for ingredients:
- Garrotxa cheese can be substituted with any other semi-hard cheese, such as Gouda or Cheddar.
- Fresh parsley can be substituted with other fresh herbs, such as thyme or rosemary.
Variations:
- Add cooked bacon or ham to the quiche for a meatier version.
- Substitute the onions with sautéed mushrooms for a vegetarian option.
- Use a gluten-free pie crust for a gluten-free version.
Tips and tricks:
- To prevent the crust from shrinking during baking, make sure to prick the bottom with a fork and use pie weights or dried beans to weigh it down.
- Let the quiche cool for a few minutes before slicing to allow the filling to set.
- The quiche can be served warm or at room temperature.
Storage instructions:
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the quiche, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the quiche on a platter with a garnish of fresh parsley or chopped chives.
Garnishes:
Fresh parsley or chopped chives
Pairings:
Serve the quiche with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted asparagus or Brussels sprouts
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the quiche for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the onions until they are fully caramelized to ensure they are cooked through.
- Store leftover quiche in the refrigerator and consume within 3 days.
Food history:
Garrotxa cheese is a semi-hard cheese from Catalonia, Spain. It is made from goat's milk and has a mild, nutty flavor.
Flavor profiles:
The Garrotxa cheese and caramelized onion quiche has a savory, nutty flavor from the cheese and a sweet, caramelized flavor from the onions.
Serving suggestions:
Serve the quiche as a main dish for brunch or lunch, or as a side dish for dinner.
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Region: Spanish