Mushroom and Grilled Onion Quiche
By: Wendy Monro
Published: Monday, February 15, 2010 - 12:35pm

Ingredients




Quiche crust (pate brisee):

1 1/4 cups flour
8 tablespoons . (1 stick butter), cut into small cubes and very cold
1/2 teaspoon salt
1/2 teaspoon sugar
5 tablespoons ice cold water
Quiche filling:

2 tablespoons olive oil
2 cups mushrooms
1 tablespoon sugar
1 large onion, thinly sliced
3 eggs
1 cup heavy cream
2 cups gruyere cheese (or cheese of your choice), shredded
Salt and pepper to taste

Preparation

1 Quiche crust: 2 Place the small ½ inch cubes of butter into the freezer for at least fifteen minutes. Mix the flour, salt and sugar together. Add the butter and pulse a few times in the food processor. Add in water one Tbsp. at a time and pulse. It should look like bread crumbs. 3 If it clumps together, pour it out on a counter and form it into a ball. Wrap in plastic wrap and place in refrigerator for an hour. 4 Take it out and roll it out. I find that it doesn’t roll out into one sheet.  You can place pieces into the quiche dish (9 inch round) and mold it in to where you want it to be. 5 Once you have the dough in the dish, place back in the refrigerator for a half an hour. Place a piece of wax paper over the dough and fill the dish with beans to weigh the dough down. 6 Bake in oven at 350 degrees for ten minutes. Take beans and wax paper out. Place a few holes with fork in dough and return to oven for ten more minutes. Remove and let cool while you make the filling. 7 Quiche filling: 8 Pour olive oil into a skillet and heat on high. Add onions and reduce heat to medium. Saute onions until clear and slightly brown. Add sugar and continue to cook for five minutes more. 9 Add the mushrooms and sauté them for another five minutes. Spread 1 C. cheese into bottom of quiche crust. Add the mushrooms and onions over cheese. Beat together the eggs and cream. Add salt and pepper and beat some more. Pour egg mixture over the mushrooms. Add last cup of cheese. Place in 350 degree oven for 30 minutes.

About


Be fit by the 4th of July, starting with quiche
I blame these articles for my new unwanted pounds. My jeans are not fitting right. I’m bulging out in all the wrong places. I got on a scale the other day and couldn’t believe the weight. I do know why this is happening. I have been cooking and eating everything in sight. Then, I spend most of my day writing and researching on the computer. What did I expect? 
Then, yesterday, Claud told me his entire family will be flying here from England to spend the summer with us. I was really excited about having everyone visit. Until I thought, I could be huge by then if I don’t do something drastic.  I found a calendar and decided that I will be in the shape I am comfortable with by the Fourth of July. That’s 153 days away. 
I even posted a before picture. I thought if I told everyone I was doing this, I would have to stick with it. The plan is to eat a light breakfast and a salad for lunch. However, dinner is going to be my treat. I’m no expert on keeping fit, but, common sense tells me that if I cut my calories and move my body more than I have been, I should expect some results. I am adding three small workouts into my day. I’m going to cut the calories before dinner but keep dinner as my special treat for me and my family. I love our big dinners together at the dining room table. I can’t give that up. That would be like giving up love or happiness or joy. Besides, my dinners aren’t ALWAYS fattening. If you are interested, you can follow my progress on my blog and join me if you are feeling like a change is needed. I believe we can still enjoy delicious food and get in shape.
I have never made a quiche before. My mom makes them. She makes them with bacon and goat cheese, with sun dried tomatoes and feta or with mushrooms and spinach. I wished I could make quiches myself. I was afraid. They look too difficult and French. Why is it that I always think anything French will be difficult to cook? I am learning that French cuisine is actually very simple. Furthermore, quiche is not even French. Quiche originated in medieval Germany in Lothringen which the French later named Lorraine. The word quiche comes from the German word kuchen meaning cake. Who knew?
I called my mom and we discussed quiche making. She assured me I could do it. I was extremely brave and made my first quiche to bring to my friends Dan and Kathy’s house. That first quiche was the Lorraine. I made that crust with a low fat recipe I found online which didn’t taste exactly right. However, the creamy eggs mixed with the smoky bacon made up for it. It was still pretty tasty. I talked to my mom again and asked her to send me detailed information on how to make the crust the way she always makes it. She obliged and this is the recipe I am presenting you with today. I made a mushroom and onion quiche with this delicious buttery crust and it was so much better than the low fat version. 
Sure, you can buy a store bought crust. If you do, this recipe becomes almost as easy as scrambled eggs; although, if you do have time, making the crust yourself will create a far superior dish. Have a look at my blog to see a movie of me making the crust and the filling.  If you aren’t a fan of mushrooms or onions, be creative. You can use any vegetable and cheese combination you prefer. Enjoy!