Cumin and Caramelized Onion Quiche Recipe
Aromatic cumin seeds and comté cheese underline the deep flavors of this caramelized onion quiche. The easy, crunchy whole wheat crust makes the dish wholesome and approachable!
Servings 8 servings
Ingredients
For the whole wheat and olive oil crust
- 2 cups whole wheat flour
- 1 tsp kosher salt, or fine sea salt
- 1 tsp Herbes de Provence
- 1 tsp ground flaxseeds (optional)
- ¼ cup extra-virgin olive oil
- ½ cup ice water
For the caramelized onion quiche filling
- 1 tbsp extra-virgin olive oil, plus more for greasing the pan
- 2 lb sweet onions (such as Vidalia), thinly sliced
- 1 tsp kosher salt, or fine sea salt
- 3 large eggs
- ¾ cup light cream (15 to 18% m.f.)
- Freshly ground black pepper
- 2 tsp cumin seeds
- 5 oz freshly grated Comté cheese (about 1½ cups), or Gruyère, Emmenthal, or sharp white cheddar cheese
Instructions
For the whole wheat and olive oil crust
- Lightly oil a 9- to 10-in (23 to 25.5 cm) tart pan. (A pan with a removable bottom makes unmolding the quiche really easy.)
- In a mixing bowl, combine the flour, salt, herbs, and flaxseed (if using). Add the oil and mix it in with a fork. Add the water, mix with the fork until absorbed, then knead lightly (do this with just one hand, straight into the bowl) until the dough comes together into a ball.
- Turn the dough out on a lightly floured work surface. Sprinkle a bit of flour over the ball of dough and on the rolling pin. Roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. Do this in quick, assertive gestures to avoid overworking the dough.
- Carefully transfer the dough into the prepared pan and gently press it down to line it neatly. Place the pan in the fridge to rest while you prepare the filling.
For the caramelized onion quiche filling
- In a large nonstick skillet set over medium heat, warm 1 tbsp (15 ml) extra-virgin olive oil. Add the onions, sprinkle with 1/2 tsp (2 ml) of the salt, and stir. Cover, turn the heat down to low, and cook for 30 minutes, stirring occasionally until the onions are soft and translucent.
- Remove the lid, turn the heat to medium-high, and cook for another 10 to 15 minutes, stirring regularly, until the liquid has evaporated and the onions are of a deep brown, caramelized color. (The caramelized onions can be prepared up to 3 days ahead of time, or they can be prepared and frozen for up to 1 month.)
- Let the caramelized onions cool to room temperature.
To blind bake the whole wheat crust
- Preheat the oven to 350°F (175°C).
- Take the prepared quiche crust out of the fridge. Using a fork, prick the bottom of the crust several times. Ease a large sheet of parchment paper into the crust, letting the sides come up and out of the pan. Fill the pan with pie weights or dry peas. Bake the crust for 10 minutes.
- Remove from the oven, pull up the parchment paper with the pie weights and set them aside to cool. Return the crust to the oven and bake for 5 minutes, until the crust looks dry and set.
- Remove the blind baked crust from the oven, leaving the oven on. Set aside until the filling is ready.
To assemble and bake the quiche
- In a medium mixing bowl, whisk together the eggs and cream. Season with the remaining 1/2 tsp (2,5 ml) salt, the pepper, and the cumin seeds. Fold in the cheese and onions, then pour the filling into the tart shell. Use a spatula to spread out the onions and the cheese.
- Set the tart pan over a larger baking sheet to prevent any spilling. Bake for 35 minutes, until the top of the caramelized onion quiche is golden and the center is still slightly jiggly (be careful not to overcook it). Turn the oven off and leave the quiche in the closed oven for 10 minutes, until the filling is fully set. Transfer the quiche to a wire rack and cool for 15 to 20 minutes. (The caramelized onion quiche is easier to slice after cooling.)
- SERVING: Serve the caramelized onion quiche with a simple green salad with a citrusy dressing.You can also pick a side dish according to the seasons: In the summer, go for a simple cucumber, tomato, and basil salad. In the fall, a warm kale and beet salad is a delicious companion to the dish. In winter, an orange and fennel salad keeps things fresh!
- MAKE-AHEAD TIP: You can make this caramelized onion quiche up to two days ahead of time. Let it cool completely, when refrigerate. Once cool, you can also wrap the quiche tightly and freeze for up to 1 month. Thaw the quiche overnight in the refrigerator. To reheat the caramelized onion quiche, place it in a 325°F (175°60 oven for 15 minutes. Slice and enjoy!
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