Caramelized Onion Pie

Caramelized Onion Pie
  • 6 servings
  • 0:20 Preparation
  • 0:35 Cooking
  • 0:55 Total Time

Ingredients

Add all
  • 1

    puff pastry crust, commercial or homemade

  • dry peas or rice as needed for blind baking

  • 1 Tbsp.
    (15 mL)

    butter

  • 1 Tbsp.
    (15 mL)

    extra-virgin olive oil

  • 3

    onions, sliced very thin

  • 1 Tbsp.
    (15 mL)

    honey

  • 3

    eggs

  • 3/4 cup
    (190 mL)

    15% cooking cream

  • 2 Tbsp.
    (30 mL)

    Dijon mustard

  • 1 Tbsp.
    (15 mL)

    chopped thyme

  • To taste Salt and freshly ground pepper

Preparation

Preheat oven to 350°F (180°C).

Line a 91/2 in. (24 in.) springform pan or 41/2 in. x 14 in. (11 cm x 35 cm) pan with crust.

Prick crust with a fork and cover with a sheet of foil.

Fill with dry peas or rice and blind bake for 10 minutes. Remove peas and foil. Cool.

In a big skillet, melt butter with oil on medium-low, and cook onions for 10 minutes.

Add honey, cover and continue cooking until onions are caramelized. Cool.

Meanwhile, in a bowl, whisk eggs with cream, mustard and thyme. Season to taste with salt and pepper.

Spread onions over crust. Pour egg mixture over onions. Bake 30 - 35 minutes or until quiche is nicely browned and egg mixture is firm.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007