Backyard Quiche

Backyard Quiche
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When the rain starts coming, it’s easy to close your eyes and imagine yourself living somewhere warm. Where the breeze is always blowing in your hair, sand is easy to find, and dinner is served outside. We do not live in such a place—quite the opposite actually. Rain gear is taking over our closets and we have put away our flat irons for the year because honestly, there is no point unless you use an umbrella. Who has extra hands for one of those?


With a basket full of bounty, a quiche is such an easy dish to throw together.

Backyard Quiche

The weather is always easy to complain about, but on the positive side produce grows in abundance due to our long rains and short summers. If you don’t grow produce in your own yard, I am sure you can knock on a friends door to glean some of the best the Northwest has to offer this time of year. That’s what we did and we even found eggs!

Backyard Quiche

With a basket full of bounty, a quiche is such an easy dish to throw together. We used what we had on hand mixed with the tomatoes, garlic, onions and basil that we picked. The reward for our friend’s hard work was delicious.

Backyard Quiche

Backyard Quiche

Serves 8

Filling

1 small sweet onion, halved and thinly sliced
1 tbsp butter
1 tsp brown sugar
6 large eggs
3/4 cup heavy cream
1 tsp salt
1/2 tsp fresh ground black pepper
2-3 oz Parmigiano-Reggiano cheese finely grated
1 medium heirloom tomato, chopped
2 garlic cloves, minced
1 handful of basil leaves, thinly sliced

Crust

1 1/2 cup all purpose flour
9 tbsp unsalted butter, cold, 1/2 inch diced
1/2 tsp salt
3 1/2 tbsp ice water

Method

  1. Before preparing quiche filling, dice 9 tablespoons of butter, place on parchment paper and put in freezer.
  2. Melt the remaining butter in a small frying pan over medium-low heat until foaming. Add the onions and sugar, let them cook, stirring occasionally, until they are deep golden brown and caramelized, about 40 minutes. Add garlic to the pan and let them cook 5 minutes longer. Season well with salt and pepper, remove from the pan, and let cool.
  3. While onions are caramelizing, place flour and ½ teaspoon salt into a food processor with fitted blade. Pulse to combine. Add the butter from the freezer. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball.
  4. Preheat oven to 375º F.
  5. While onions are cooling, press dough into an 8 or 9 inch pie or quiche pan. Place in refrigerator while preparing the eggs.
  6. Combine eggs, cream, salt and pepper in a food processor or blender. Blend the ingredients for 1 minute. Layer the tomatoes, cheese and basil in the bottom of the crust lined quiche pan. Evenly disperse onion and garlic over top, then pour the egg mixture on top of that. Bake for 35-45 minutes until the egg mixture is set. Cut into 8 wedges.