Caramelized Onion and Goat Cheese Quiche

Serving Size: 10

This Caramelized Onion and Goat Cheese Quiche is a savory delight, combining the sweetness of deeply caramelized onions with the tangy richness of goat cheese. Nestled in a flaky homemade pastry and infused with hints of fresh rosemary and a velvety cream custard, each bite offers a perfect balance of flavors and textures. Ideal for brunch or as a light meal, this tart brings gourmet flair to your table with minimal effort.

Recipe by: Chef Mona Kobrossi

Cook Times

Active Prep10

Hands-On Cook30

Hands-Off Cook30

Passive0

Total Time1 10

Recipe Serving Size10

Cooking Tools Required

9-inch round baking pan, Aluminum Foil, Baking Weights, Cutting board, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Rolling Pin, Sharp Knives, Skillet, Top Stove, Whisk

Ingredients

For the Caramelized Onions:

5 each onion thinly sliced
2 tablespoon granulated sugar
2 tablespoon balsamic vinegar
½ teaspoon Kosher salt

For the Pastry:

2 cup all-purpose flour
¾ cup unsalted butter cold and cut into small pieces
½ cup milk
½ teaspoon Kosher salt
1 each egg

For the Filling:

The caramelized onions The above cooked
12 ounce goat cheese sliced to rounds, enough to cover the tart
1 teaspoon fresh rosemary chopped, plus a few springs for decoration
1 each egg
1 cup heavy whipping cream
⅛ teaspoon ground nutmeg
½ teaspoon Kosher salt
⅛ teaspoon ground white pepper

Instructions

Preheated oven to 375°F (190°C).

Caramelize the Onions

In a large pan, sauté the onions over medium heat until golden. They should brown gradually over around 30 minutes. If needed, add a little more butter to help avoid burning.
As the onion is starting to brown, add the sugar, balsamic vinegar, and the salt. Continue to cook a few more minutes until the onions are deeply caramelized and the liquid has evaporated. Set aside.

Make the Pastry

In a large bowl, mix the flour and salt.
Cut in the butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add the milk and mix until the dough comes together.
Roll out the dough and line the bottom of a Pyrex dish or tart pan.
Beat the egg and brush it over the pastry.
Bake in a preheated oven at 375°F (190°C) for 10 minutes, until partially cooked.

Assemble the Tart

Evenly scatter the caramelized onions over the partially baked pastry.
Place goat cheese rounds on top of the onions.
Sprinkle with chopped rosemary.

Prepare the Custard

In a bowl, whisk together the egg, heavy cream, nutmeg, salt, and white pepper.
Pour the mixture over the onions and cheese in the tart.

Bake

Bake in the oven at 375°F (190°C) for 20 minutes, or until the filling is set and the top is lightly golden.

Serve

Allow the tart to cool slightly before slicing and serving. Enjoy!

Nutrition