Goat Cheese Quiche, Caramelized Onions and Thyme
One of my favorite spots is a French restaurant called Balthazar. Located between Broadway and Crosby in Soho, it is a perfect excuse to spend a full day walking around and admiring the narrow streets that neighborhood.
I always order the same thing the warm goat cheese and caramelized onion tart.
This Goat Cheese Quiche with Caramelized Onions and Thyme quiche is my version of Balthazar’s tart.
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- 9-inch deep dish frozen pie shell
- 1 Tbsp
- olive oil
- 2 medium
- onions, sliced thinly into half moon slices
- 1/2 c
- heavy cream
- 1/2 c
- whole milk
- 2 large
- eggs and 2 egg yolks
- 1/2 tsp
- 1/4 tsp
- black pepper, freshly ground
- 2 Tbsp
- fresh thyme, chopped
- 4 oz
- fresh goat cheese, crumbled
1Pre-heat the oven to 375 degrees.
Take pie shell out of the freezer.
2Place two layers of aluminum foil over the dough and fill it with pie weights or 2 cups of dry beans.
3Place pie shell on a sheet pan and transfer it into the oven and bake for 30 minutes.
4Remove the pie weights and the aluminum foil, and bake for another 5 minutes.
5Take it out of the oven and set it aside. Do not turn the oven off.
6While the crust is baking, heat 1 tablespoon of olive oil in a large skillet, in medium heat.
7Add onions, and stirring often, cook for 20-25 minutes or until they turn into golden brown. Set aside.
8Mix together the heavy cream, milk, eggs, egg yolks, salt and pepper in a small bowl.
9Scatter the crumbled goat cheese pieces, thyme, and caramelized onions over the piecrust.
10Pour the milk mixture over it.
11Place it in the oven and bake for 30-35 minutes.
12When you first take it out of the oven it may look like the middle part of the quiche is not fully cooked.
13This is normal. It will continue to cook as it cools on the kitchen counter.
14Allow it to cool for 10-15 minutes and serve it warm.