Caramelized Onion and Gorgonzola Quiche
Martha Stewart Living, June
Yield Makes 1 eight-by-eleven-inch quiche
- All-purpose flour, for dusting
- <u>Tart Dough</u>
- 1 tablespoon extra-virgin olive oil
- 1 pound onions, cut crosswise into rings
- 2 large eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1 teaspoon coarse salt
- Freshly ground pepper
- 2 ounces gorgonzola dolce
- On a lightly floured work surface, roll out dough to 1/4 inch thick. Press dough onto bottom and up sides of an 8-by-11- inch rectangular tart pan with a removable bottom; trim dough flush with top edge of pan. Prick bottom all over with a fork. Transfer to a large rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400 degrees.
- Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough starts to feel firm on edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.
- Heat oil in a large heavy-bottom skillet over low heat until hot but not smoking. Cook onions, stirring frequently, until golden brown, about 30 minutes. Let cool.
- Whisk eggs, milk, cream, and salt in a medium bowl; season with pepper. Crumble in cheese, and stir in caramelized onions. Pour mixture into tart shell; bake until puffed and pale golden brown, 30 to 35 minutes. Let cool at least 30 minutes before serving.
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