Ingredients

The following ingredients have 8 Servings
  • 1 small sweet onion, halved and thinly sliced
  • 1 tbsp butter
  • 1 tsp brown sugar
  • 6 large eggs
  • 3/4 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 2-3 oz Parmigiano-Reggiano cheese finely grated
  • 1 medium heirloom tomato, chopped
  • 2 garlic cloves, minced
  • 1 handful of basil leaves, thinly sliced
  • 1 1/2 cup all purpose flour
  • 9 tbsp unsalted butter, cold, 1/2 inch diced
  • 1/2 tsp salt
  • 3 1/2 tbsp ice water

Instruction

  • Before preparing quiche filling, dice 9 tablespoons of butter, place on parchment paper and put in freezer. Melt the remaining butter in a small frying pan over medium-low heat until foaming
  • Add the onions and sugar, let them cook, stirring occasionally, until they are deep golden brown and caramelized, about 40 minutes
  • Add garlic to the pan and let them cook 5 minutes longer
  • Season well with salt and pepper, remove from the pan, and let cool. While onions are caramelizing, place flour and ½ teaspoon salt into a food processor with fitted blade
  • Pulse to combine
  • Add the butter from the freezer
  • Pulse 8 to 12 times, until the butter is the size of peas
  • With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball
  • Dump out on a floured board and roll into a ball
  • Preheat oven to 375º F. While onions are cooling, press dough into an 8 or 9 inch pie or quiche pan
  • Place in refrigerator while preparing the eggs
  • Combine eggs, cream, salt and pepper in a food processor or blender
  • Blend the ingredients for 1 minute
  • Layer the tomatoes, cheese and basil in the bottom of the crust lined quiche pan
  • Evenly disperse onion and garlic over top, then pour the egg mixture on top of that
  • Bake for 35-45 minutes until the egg mixture is set
  • Cut into 8 wedges.