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Sweet Onion Quiche

Sweet Onion Quiche

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Makes 1 pie, serves 8 to 10.
By Dennis W. Viau; modified from a recipe in a restaurant trade journal.

I like quiche. This recipe was created by a chef for his restaurant in New York City. I made a few modifications, mostly to use better ingredients, such as Gruyère instead of Swiss cheese and prosciutto in place of ham. The result was a delicious sweet onion pie that I proudly served to guests.


For the Filling:
2 large (18 ounces total/525g) sweet yellow onions; thinly sliced
1 tablespoon clarified butter
1 tablespoon pure (not extra virgin) olive oil
3 ounces (85g) prosciutto; diced
3 ounces (85g) Gruyère cheese; diced or shredded
4 large eggs
¼ cup (60ml) milk
¼ cup (60ml) heavy cream
Optional: ½ tablespoon sugar
1 tablespoon flour
½ teaspoon salt
¼ teaspoon cayenne pepper
½ teaspoon freshly grated black pepper
¼ teaspoon freshly grated nutmeg
For the Pastry Shell:
11/3 cups (7 ounces/200g) all-purpose flour
1 large egg; at room temperature
1 tablespoon water
¼ teaspoon salt
½ cup (4 ounces/113g) butter; at room temperature


Slice the onion and heat the butter and oil in a large skillet. Sauté the onions over medium heat, reducing the heat as the moisture evaporates, until they are a light golden color, 10 to 12 minutes. Set aside.

Start the pastry shell by combining the eggs, water, and salt in a medium bowl. Beat well with a whisk. Add the room-temperature butter and whisk to break up the butter into small beads. Place the flour in a large bowl and the egg-butter mixture. Stir until dry enough to knead. Knead (you can do it in the bowl) until the dough is smooth, less than a minute.

Roll the dough into a flat sheet to fill a greased 9-inch (23cm) pie dish with a little crust hanging over the edge. Carefully push out any air bubbles from beneath the crust. Shape the edges with a decorative pattern. Cover with plastic and set aside. Heat oven to 425°F (218°C).

In a large bowl, combine the sautéed onions with all the remaining filling ingredients. Mix well. Pour into the pie shell. Bake 30 to 35 minutes, or until the custard is set and lightly browned on top. Serve warm.