Caramelized Onion Quiche with Goat Cheese
This Caramelized Onion Quiche is made with goat cheese, thyme, and sweet onions in a homemade pie crust-- a delicious vegetarian quiche for brunch!
Servings: 8 people
Ingredients
Pie dough (or use storebought)
- 1 ¾ cups all-purpose flour spooned and leveled
- 1 teaspoon Kosher salt
- 6 tablespoon unsalted butter cold and cubed
- ¼ cup cold water plus more as needed
Quiche
- 2 tablespoon unsalted butter
- 2 medium yellow onions sliced
- Kosher salt
- 1 teaspoon chopped fresh thyme
- 4 oz goat cheese crumbled
- 4 eggs
- 1 ¼ cups half and half
- Freshly ground black pepper
Instructions
- Make the pie dough (skip this step if using storebought). In a medium bowl, whisk together the flour and salt. Add the cold butter and use your hands to crumble the butter into the flour, picking up new handfuls of flour each time. When the butter is mostly pea sized pieces (a few larger pieces are okay), add in ¼ cup of cold water. Use a spatula to stir together. Add a tablespoon more of water at a time until the dough is very flaky but comes together when pressed together. Dump the dough onto a cutting board and form into a 1 inch thick disc. Cover tightly with plastic wrap and chill in the refrigerator for at least 30 minutes, or up to overnight.
- Preheat the oven to 375 °F. On a lightly floured surface, roll out your pie dough until about ⅛ inch thick. Carefully transfer the dough to a 9 inch pie pan, making sure it is gently pressed into the corners. Fold the edges of the pie dough over (trim excess as needed) and use your fingers to shape the crust as desired (note: if the dough is too warm to shape, put it in the freezer for a few minutes). Pierce the base of the dough with a fork all over. Place the dough in the freezer for 5 minutes, or until cold again.
- Lay a sheet of parchment paper on top of the dough and fill it with pie weights or dried beans. Bake the dough for 20-25 minutes, or until the crust is just beginning to turn lightly golden and the crust is set on the edges. Remove the parchment and pie weights and return the crust back to the oven. Bake for 5-10 more minutes, or until the bottom is dry and slightly golden brown.
- Meanwhile, caramelize the onions. Heat a large skillet on medium heat. Add the butter and cook until melted. Add in the onions, ½ teaspoon of salt, and cook, stirring occasionally, until deeply caramelized (about 25 minutes). As the onions cook you will need to stir them more frequently and reduce the heat to medium-low to prevent burning. During the last minute or so of cooking, stir in the fresh thyme.
- To the pie crust, add the caramelized onions evenly to the bottom. Evenly crumble the goat cheese on top. In a medium bowl, whisk together the the eggs, half and half, 1 teaspoon Kosher salt, and ¼ teaspoon freshly cracked pepper until the eggs and half and half are well combined. Pour the egg mixture over the onions and goat cheese.
- Bake the quiche for 30-35 minutes, or until the filling has puffed up slightly and is mostly set (it will continue to set as it rests). Allow the quiche to cool for at least 10 minutes before slicing and serving.
