Recipe: Caramelized Onion and Gruyere Quiche (Cuisinart Food Processor recipe)

CARAMELIZED ONION AND GRUYERE QUICHE

"This old favorite is perfect for supper or brunch."

1 Pie Pastry, prepared, rolled and placed in pie plate (recipe follows)
5 ounces Gruyere cheese, cut to fit the feed tube
1 onion (8 ounces), peeled and cut in quarters
1 teaspoon extra virgin olive oil
1 teaspoon unsalted butter
4 large eggs
1 cup evaporated fat free milk
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly grated nutmeg

Prick the pastry crust that has been rolled out and placed in a pie plate evenly with a fork. Freeze while continuing.

Preheat oven to 425 degrees F.

Insert the shredding disc. Use medium pressure to shred the Gruyere, remove and reserve.

Insert the slicing disc; use medium pressure to slice the onion. Do not wash the work bowl.

Heat the olive oil and butter in a 10-inch skillet over medium heat. Add the sliced onion and cook for 2 to 3 minutes until it begins to soften. Lower the heat, and cook for 10 to 15 minutes, stirring every 2 or 3 minutes until the onions are lightly caramelized and golden in color. Remove and cool.

Line the chilled pastry with a sheet of foil and fill with pie weights, dry beans or rice (use 2 to 3 cups). Bake in the lower third of the preheated oven for 12 minutes, then remove the foil and pie weights and bake for another 5 minutes. Remove from the oven. (This may be done ahead.)

Insert the metal blade. Place the eggs, evaporated fat free milk, pepper and nutmeg in the work bowl and process for 30 seconds.

Layer half the cheese, all the onions and the remaining cheese in the partially baked pastry shell. Carefully pour in the egg mixture.

Place in the lower third of the oven and bake for 10 minutes, then lower the heat to 375 degrees F and continue baking for 25 to 30 minutes, until the custard is set, puffed and golden. Remove to a rack and let cool for 10 to 15 minutes before slicing.

Cut in wedges to serve. Refrigerate any leftovers well wrapped.

Serve leftovers cold, or reheat briefly in an oven. Reheating in a microwave is not recommended.

PIE PASTRY

1 1/3 cups all-purpose flour (6 1/2 ounces)
1/2 teaspoon salt
1 stick (4 ounces) unsalted butter, well chilled and cut into 8 pieces
1/4 cup ice water

Insert metal blade. Put flour, salt and butter in work bowl and pulse-chop until mixture is texture of coarse meal. While machine is running, slowly pour ice water through feed tube. Process only until clumps form. DO NOT LET IT FORM A BALL.

Remove dough and pat it into flattened disc, wrap and refrigerate dough for 30 minutes.

Roll on lightly floured board to circle 11 inches in diameter. Transfer to 9-inch pie pan and trim dough with scissors, leaving 1-inch overlap beyond pan. Fold overlap inside to form double thickness on sides. Pinch edges to form decorative crust.

Makes one 9-inch tart or pie, 8 servings
Source: Cuisinart Food Processor DLC-5 Series Instruction and Recipe Booklet