Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, sublime pancetta and caramelized onion quiche. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Rich and creamy quiche with caramelized onions and Gruyere cheese. Ever wake up in the morning with a craving This morning it was quiche, specifically an onion quiche. To my dear father who turned up his nose at this masterpiece, mumbling something about. Sweet caramelized onions and salty pancetta are a perfect combination in this quiche.
Sublime Pancetta and Caramelized Onion Quiche is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Sublime Pancetta and Caramelized Onion Quiche is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can have sublime pancetta and caramelized onion quiche using 20 ingredients and 25 steps. Here is how you can achieve that.
The ingredients needed to make Sublime Pancetta and Caramelized Onion Quiche:
- Get 1 use 1-2 pastry sheets as required to fit the tart pan Frozen puff pastry or the easy pie crust below
- Get For the reduced butter easy pie crust:
- Take 130 grams Cake flour
- Get 50 grams Unsalted butter
- Make ready 50 grams Cold water
- Prepare 5 grams Sugar
- Make ready 2 grams Natural salt
- Prepare The custard filling:
- Prepare 1 ◆Whole egg (size M)
- Get 1 ◆Egg yolk
- Get 100 grams ◆Heavy cream
- Get 50 grams ◆Milk
- Get 1 dash ◆Salt and pepper
- Prepare 1 dash ◆Nutmeg, cayenne pepper
- Get The additional fillings:
- Take 500 grams Onion
- Make ready 80 grams to 100 grams Gruyère cheese (see Step 15)
- Make ready 60 grams Pancetta (or a block of bacon if you don't have pancetta)
- Take 1/2 pack Mushrooms (I used bunapi-shimeji mushrooms this time)
- Take 1 needed Olive oil, black pepper, parsley if you have i
A delicious vegetarian entree that you can make-ahead! It's so fresh that I've found myself choking up at random thoughts and inopportune moments. This Caramelized Onion and Thyme Quiche is one of them. Caramelizing onions is a simple trick that great cooks use to add tons of flavor to a dish.
Instructions to make Sublime Pancetta and Caramelized Onion Quiche:
- Preliminaries. Cook the caramelized onions. See Steps 16 onwards. Cut the butter into 1cm dice and chill it well. If you are using a frozen puff pastry, take it out of the freezer.
- Sift the flour, salt and sugar together. (Skip this part if you're using frozen puff pastry.)
- Put the Step 2 mix and chilled butter in a bowl and use a pastry cutter to cut the butter into the flour. Add cold water and form into a ball of dough.
- If you use a food processor for Step 3 it's very easy. (Freeze the diced butter.)
- Put the Step 3 dough on a work surface and roll it out with a rolling pin. Cut in half, layer the halves, and roll out. Repeat this 3 times. (It's the same as when you are making scones.)
- Roll out the dough so that it's a bit bigger than the tart pan. (If you are using frozen puff pastry, roll it out to fit the pan in the same way.)
- Put the dough on the tart pan, and press it into the corners of the pan carefully so that there are no gaps. Cut off the excess dough.
- Pierce the bottom of the crust with a fork.
- Line the crust with a piece of parchment paper, and put in some pie weights. Bake for 20 minutes in a 200°C oven. Remove the pie weights and bake for another 3 minutes.
- I don't brush the crust with egg yolk and bake it again (this is often done to strengthen the crust). Since the crust will be lined on the bottom with the caramelized onions, there's no need to do this in this case.
- While the crust is baking, cut the stem ends off the shimeji mushrooms and shred them. Cut the pancetta into thin strips. Sauté both in a small amount of oil. (Add black pepper to taste.)
- When the tart crust is baked, line the bottom evenly with the caramelized onions. Add the Step 11 sauté and finely chopped up cheese evenly.
- Mix the ◆ ingredients together and pour it into the tart. The amount of ◆ I've listed will fill the tart up to the brim. Be careful that it doesn't spill out when you move the tart into the oven.
- Preheat the oven to 180°C, then lower the temperature to 160°C. Bake for 40 minutes. (I topped it with some shredded Italian parsley.) When the tart has cooled down a bit, take it out of the pan.
- Sprinkle with cayenne pepper and parsley to taste. You can use any other delicious melting cheese instead of the Gruyère cheese. You can also mix several types of cheese.
- To make the caramelized onions: Put water in a cup or bowl, and have a teaspoon ready. Slice the onion thinly with the grain as shown.
- Put the sliced onion in a sturdy plastic bag or a heatproof container, and microwave at 600w for 5 minutes. Drain into a sieve (it's hot so be careful not to burn yourself).
- Put the oil in a frying pan and sauté the onions. Add a little salt, and start cooking over high heat to evaporate the moisture quickly. When the moisture is gone, lower the heat.
- Keep sautéing while making sure not to let it burn. If the bottom of the frying pan starts to brown, add 2 teaspoons of the water that you prepared in Step 16 on the browned part.
- Mix the water with the onion, and continue sautéing. Keep adding water and sautéing repeatedly, about 5 to 6 times, until the onions have caramelized.
- The brown bits on the frying pan is the sugar that comes out of the onion. By mixing this back in to the onions, they will become beautifully browned and caramelized.
- Warning: If they get black and burned, they will be too bitter to use. It does take effort, but please cook the onions with care. With this method, I reduced the usual cooking time of 50 minutes to 25 minutes.
- I pre-cooked the onion in the microwave, but another way to cut down on the cooking time is to slice the onions, put them in a single layer and freeze them to bread down the fibers before sautéing them.
- There are several ways of cutting down the cooking time I think, but do sauté the onions with care. If you sauté them as in Step 21, they will become really sweet and delicious. They will decrease to 1/5 the volume.
- The amount of liquid filling needed with varies depending on how much you sauté the onions. Please adjust accordingly. Adjust the amount of cheese to taste too - use between 80 to 100 g.
This Caramelized Onion and Thyme Quiche is one of them. Caramelizing onions is a simple trick that great cooks use to add tons of flavor to a dish. Start by slicing onions thinly and cook them for a long time over low heat with a little butter. The onions will break down and become sweeter the longer they cook, so take your time with making them. While the onions caramelize, make the quiche crust by pulsing together flour, salt, and frozen butter in your food processor.
So that’s going to wrap this up for this special food sublime pancetta and caramelized onion quiche recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
