Best Caramelized Onion And Gorgonzola Quiche Recipes

Caramelized Onion and Blue Cheese Quiche image

Provided by lcdenner

Time 1h15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 small onions, peeled halved and sliced
1 pie crust (pre made)
2 -3 ounces blue cheese (crumbled) or 2 -3 ounces gorgonzola (crumbled)
5 large eggs
3/4 cup heavy cream
1/2 cup sour cream
1 teaspoon tarragon
salt and pepper (to taste)

Steps:

Preheat oven to 375 degrees.
In a cast iron skillet or large saute pan, heat olive oil over medium heat. When oil is hot, add sliced onions, season with salt, and saute until caramelized (approx 20-30 minutes).
Put pie crust in 8-9 inch pie pan or tart pan. Bake for 6 minutes (you may want to put parchment paper and rice or dry beans over the crust to keep it from bubbling up).
In a medium bowl whisk eggs, heavy cream, sour cream, tarragon and salt and pepper until combined.
Remove pie crust and discard parchment paper (if used). Spread crumbled blue cheese on the bottom of pie crust. Cover the crumbled cheese with the caramelized onions and spread evenly to cover the bottom of the crust. Poor egg and cream mixture over the onions and cheese.
Bake for 35-40 minutes until golden brown and set in the middle. The filling may rise. Allow to cool slightly and settle in crust before serving.

Caramelized Onion and Gorgonzola Quiche image

Yield makes one 8 x 11-inch quiche

Number Of Ingredients 10

All-purpose flour, for dusting
Tart Dough (opposite)
1 tablespoon extra-virgin olive oil
1 pound onions, cut crosswise into rings
2 large eggs
1/2 cup milk
1/2 cup heavy cream
1 teaspoon coarse salt
Freshly ground pepper
2 ounces Gorgonzola dolce

Steps:

On a lightly floured work surface, roll out the dough to 1/4 inch thick. Press the dough onto the bottom and up the sides of an 8 × 11-inch rectangular tart pan with a removable bottom; trim the dough flush with the top edge of the pan. Prick the bottom all over with a fork. Transfer to a large rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat the oven to 400°F.
Line the tart shell with parchment paper, and fill with pie weights or dried beans. Bake until the dough starts to feel firm on the edges, about 20 minutes. Remove the parchment and weights; continue baking until the crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave the oven on.
Heat the oil in a large, heavy-bottomed skillet over low heat until hot but not smoking. Cook the onions, stirring frequently, until golden brown, about 30 minutes. Let cool.
Whisk the eggs, milk, cream, and salt in a medium bowl; season with pepper. Crumble in the cheese, and stir in the caramelized onions. Pour the mixture into the tart shell; bake until puffed and pale golden brown, 30 to 35 minutes. Let cool at least 30 minutes before serving.