Recipe: Caramelized-Onion-and-Bacon Quiche
| Boston Magazine |
For the shell:
1 c. unbleached all-purpose flour
2 tsp. sugar
½ tsp. kosher salt
½ c. (1 stick) plus 1 tbsp. cold unsalted butter, cut into 8 pieces
1 egg yolk
2 tbsp. cold milk
For the filling:
6 egg yolks
3 tbsp. unbleached all-purpose flour
1 c. heavy cream
1 c. half-and-half
½ tsp. kosher salt
¼ tsp. freshly ground black pepper
½ tsp. freshly grated nutmeg
1 thinly sliced small yellow onion
1 tsp. finely chopped fresh thyme
2–3 slices bacon, cooked and chopped
Using a stand mixer fitted with the paddle attachment (or a handheld mixer), mix together the flour, sugar, and salt. Scatter the butter over the top and mix on low speed for about 45 seconds, or until the flour is no longer bright white and holds together when you clump it and pecan-size lumps of butter are visible throughout.
In a small bowl, whisk together the egg yolk and milk until blended. Add to the flour-butter mixture all at once. Mix on low speed for about 30 seconds, or until the dough barely comes together. It will look really shaggy and more like a mess than a dough.
Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and along the work surface, until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough, moving through the mound until the whole mess has been smeared into a cohesive dough with streaks of butter.
Gather up the dough, wrap tightly in plastic wrap, and press down to flatten into a disk about 1 inch thick. Refrigerate for at least 4 hours before using. The dough will keep in the refrigerator for up to 4 days, or in the freezer for up to one month.
Remove the dough from the refrigerator. On a well-floured work surface, roll out the dough into a circle about 12 inches in diameter and inch thick. Roll the dough circle around the pin and then unfurl it on top of a 9-inch aluminum pie pan or glass pie dish. Press the dough gently into the bottom and sides of the pan. Evenly pleat the overhanging dough with your fingers to create a decorative edge, or use scissors to trim the overhang, leaving a inch lip (to allow for shrinkage in the oven). Refrigerate the quiche shell for at least 30 minutes. (The shell can be tightly wrapped in plastic wrap and refrigerated for up to 1 day or frozen for up to 2 weeks. Bake directly from the refrigerator or freezer.)
Position a rack in the center of the oven, and heat the oven to 350 degrees.
Line the shell with parchment paper, fill with pie weights or dried, uncooked beans to prevent the shell from puffing up, and prebake for 35 to 45 minutes, or until the entire shell is light brown all the way through.