A friend served this delicious quiche at a recent brunch. She added a fruit salad and homemade rolls. I couldn't find any nice fresh fruit so ours was accompanied by a salad of mixed lettuces and cherry tomatoes. Later, melons will be a nice addition.
Swiss Cheese and Onion Quiche
1 1/2 cups flour
1/2 tsp salt
1/2 cup very cold butter, cut in chunks
1. Heat oven to 350 degrees. In a food processor, combine the flour, salt and butter until mixture is the consistency of coarse bread crumbs. Add ice water (3 to 4 Tbsp) and process until the dough comes together in a ball. Cover and chill for 30 minutes.
2. Roll out into a 12-inch circle. Fit into a 10-inch tart pan with a removable bottom. Cut off the dough at the top of the pan. Bake the empty shell for 20 minutes--just until the crust begins to brown.
1 Tbsp olive oil
2 medium onions, halved and thinly sliced (about 3 cups)
2 Tbsp flour
1/2 tsp salt
1/4 tsp freshly ground pepper
Grating of fresh nutmeg
1 cup milk (2 % or whole)
4 large eggs
3 ounces swiss or gruyere cheese, shredded
2 tsp chopped chives or green onions tops
1. Place rack in middle of oven and preheat to 350.
2. Heat oil in large, non-stick skillet over high heat. Add onions and cook until just beginning to lightly brown, stirring often, about 4 minutes. Remove from heat and add flour, salt, pepper and nutmeg. Stir in the milk. Place over medium heat and cook, stirring until thickened and creamy, about 20 seconds.
3. In a large bowl, whisk the whole eggs until light and fluffy. Add the onions mixture, a little at a time, stirring after each addition. Pour the mixture into the crust. Sprinkle the cheese evenly over the top and garnish with the chives or green onions. Place the tart pan on a cookie sheet.
4. Bake until puffed and browned. About 30 minutes. Let rest for ten minutes. Remove the collar from the tart pan. Cut into wedges. This is also quite good at room temperature.