Onion and Blue Cheese Quiche
Photo: flickr user foooooey
Ingredients
1 2/3 cups All purpose flour
1/2 teaspoon Salt
7 tablespoons Unsalted butter
1 lrg Egg yolk
3 tablespoons Cold water, more if needed
2 tablespoons Unsalted butter
6 Yellow onions, thinly sliced
1 lrg Egg
1 Egg yolk
1/2 cup Milk
1/4 cup Heavy cream
Coarse salt and freshly ground black pepper
6 ounces Blue cheese, crumbled
2 tablespoons Freshly chopped flat-leaf parsley
Preparation
1
1. Place the flour and salt in the bowl of a food processor. Add butter, egg yolk and water. Pulse until thoroughly mixed and coarse crumbs form. If the crumbs are very dry, add more water. Remove to a clean work surface and, using the palm of your hand, work the dough into a round disk. Wrap in plastic film and chill until firm, 15 to 30 minutes.
2
3
Chill until firm, about 15 minutes. Line the pastry with crumbled parchment paper; cover with dried beans to weigh the pastry down. Blind bake the pastry shell at 425 F for 12 to 15 minutes. Remove the paper and beans; reduce the heat to 375 F and continue cooking until golden brown, approximately 5 minutes more. Remove the tart to a rack to cool. Leave oven set at 375 F.
4
5
6
8
Notes:This recipe makes one 10-inch tart; I suggest making two tarts to serve 12 people. You'll need a tart tin with a removable base.
Tools
.
Yield:
12.0 servings
Added:
Monday, November 30, 2009 - 5:40pm