Caramelized Onion and Mushroom Quiche

Caramelized Onion and Mushroom Quiche

Yield: 2- 9” regular pies or 1- 9” deep dish pie

Ingredients:

Pie Dough:

2 cups flour
1 cup very cold butter, cubed and placed back into the fridge prior to making dough
1 tsp. salt
1/2 cup ice water
1 Tbsp. sugar

Filling:

1 Tbsp. olive oil
1 Tbsp. butter
4 large onions, thinly sliced
4 cloves garlic, minced
2 cups sliced mushrooms
4 large eggs
1 ½ cups heavy cream
1 tsp. salt
½ tsp. ground black pepper
2 cups shredded sharp cheddar (save ¼ cup for sprinkling on top) (you can use any combo of cheeses. Best if there is a combo of hard and soft like gruyere+parm+goat or cheddar+pecorino+boursin etc.)
1/4 cup fresh parsley

Directions:

The Crust:

Cut cold butter into small cubes, using a chef knife or a baker's bench scraper.
Combine half of the flour with sugar and salt in a food processor or stand mixer with a dough hook attachment. Pulse to slowly incorporate flour in increments. Add cubes of butter. Pulse until no dry flour remains and dough just begins to clump together. Spread the dough evenly around the bowl of the food processor with a rubber spatula or bench scraper.
Add ice water in increments into dough, until it comes together. Place into a bowl and knead until it forms unto a ball. Divide the dough in half, form into a ball and flatten into disks. Wrap tightly in plastic and refrigerate for at least 2-3 hours prior to use. Refrigerating is done in order to rest the gluten.
Roll dough to fit pie crusts, fold over edges and crimp. Set aside in the freezer.
Blind Bake pie crusts for 25 minutes at 375F.
Remove pie weights and set aside to cool d own.

The Filling:

In a skillet, add olive oil, butter, sliced onions and cook slowly on low heat until onions are caramelized.
Add mushrooms and cook until tender. Set the pan aside to cool.
In a bowl, add eggs and whisk until well combined. Add salt, pepper, heavy cream, cheeses, caramelized onions, and mushroom filling.
Pour filling into pie crust(s) and spread the filling evenly.
Sprinkle with extra cheese on top, cover with foil and bake at 375F until custard is set. Remove the foil and bake again until the cheese and crust browns. Allow to cool, slice, serve and enjoy!

Notes 'n' Tips:

You could always split the recipe to make 1 pie, however, I strongly suggest just making the 2, not only because they are SO delish, that you'll regret it, but because they freeze really well!
To reheat, just place the frozen quiche (covered in foil) back into a 350F oven until warm again. You could also pre-cut the slices before freezing and individually warm in the toaster oven.
Play around with the cheeses: a combo is best. Hard/medium/dry for the stretchy cheese pull and soft for the creamy richness.

Hope you enjoy this recipe! Be sure to take pics/videos or your beautiful creation and tag or stitch me on my social media!

Muah x 1,000...

Greggy

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