, thinly sliced
- Whirl flour with salt in a food processor. Add butter and pulse until coarse crumbs form. Gradually add ice water and vinegar, pulsing after each addition. Pulse just until dough starts to come together. Gather and shape into a log. Wrap in plastic wrap. Refrigerate at least 45 min or up to 3 days.
- Heat a large non-stick frying pan over medium. Add oil, then onions. Cook, stirring often, for 5 min. Reduce heat to low. Add salt and sugar. Season with fresh pepper. Cook, stirring often, until onions turn deep brown, 15 to 20 more min. Set aside.
- Whisk eggs with cream and milk in a medium bowl. Set aside.
- Position oven rack in bottom third of oven. Preheat to 400F. Line bottom of a 9 x 13-in. metal baking pan with parchment.
- Roll dough on a lightly floured surface into an 11 x 14-in. rectangle, about ⅛ in. thick. Carefully lift dough into prepared pan. Gently press dough into the corners and up the edges of the pan. Trim edges and discard excess dough. Prick the dough all over with a fork. Lay a large piece of parchment (with overhanging edges) on the dough and fill with dry beans or pie weights (to keep dough from puffing up as it bakes).
- Bake in bottom third of oven for 20 min. Remove from oven and lift out parchment and beans. (Reserve beans for future use.) Reduce heat to 350F. Return crust to oven and bake until golden, 10 to 12 more min.
- Sprinkle half of cheese, then onion mixture over warm crust. Pour egg mixture over onions. Sprinkle with remaining cheese, then thyme.
Nutrition (per serving)
- 13 g,
- 19 g,
- 26 g,
- 1 g,
- 315 mg.
Bake in centre of oven until quiche is firm and does not jiggle, 17 to 20 min. Transfer to a rack. Let quiche rest 10 min before slicing and serving.
Originally published in the Today’s Parent May 2015 issue, this recipe has a triple-tested guarantee from the Chatelaine Kitchen powered by GE.