CARAMELIZED ONION QUICHE RECIPES

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SAVORY PUMPKIN QUICHE WITH CARAMELIZED BACON AND ONION…



Savory Pumpkin Quiche with Caramelized Bacon and Onion… image

Provided by Geoffrey Zakarian

Categories     main-dish

Total Time 1 hours 40 minutes

Cook Time 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons unsalted butter
6 strips bacon, chopped 
1 medium yellow onion, chopped 
Kosher salt and freshly ground black pepper
6 fresh sage leaves, minced 
3/4 cup pumpkin puree
8 large eggs 
1/2 cup heavy cream
One 9-inch pie crust, store-bought and baked and cooled according to package instructions, or 1 homemade pie crust, blind-baked and cooled 
1/2 cup grated Parmesan
2 tablespoons olive oil 
1 tablespoon Chardonnay or white wine vinegar 
Juice of 1 lemon 
4 cups arugula 

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the butter in a medium saute pan over medium heat. Add the bacon and cook until fully rendered and caramelized, 10 to 12 minutes. Remove the bacon from the pan and add the onions; sprinkle with salt and pepper. Cook, stirring occasionally, until the onions are browned and tender, around 15 minutes. Return the bacon to the pan along with the sage. Cook for 1 more minute.
  • Whisk together the pumpkin puree, eggs and cream in a large bowl. Whisk in the onion mixture. Pour into the prepared crust and bake until set, 30 to 40 minutes. Allow to cool for 10 minutes.
  • Whisk together the cheese, olive oil, vinegar and lemon juice in a bowl. Season with salt and pepper and toss in the arugula.
  • Cut the quiche into 8 equal portions. Top the quiche with the salad and serve.

CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTE…



Caramelized Onion, Spinach and Gruyere Strata with Saute… image

Provided by Bobby Flay

Total Time 1 hours 55 minutes

Prep Time 35 minutes

Cook Time 1 hours 20 minutes

Yield 8 servings

Number Of Ingredients 18

6 cups cubed day-old French bread
2 tablespoons unsalted butter, plus more for the baking dish
1 tablespoon canola oil
2 large Spanish onions, halved and thinly sliced
1 teaspoon sugar
Kosher salt and freshly ground pepper
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
10 large eggs
3 cups whole milk
1 cup heavy cream
2 cups grated aged Gruyere cheese (about 8 ounces)
2 teaspoons dijon mustard
1 tablespoon finely chopped fresh thyme
1/8 teaspoon freshly grated nutmeg
For the tomatoes:
3 tablespoons canola oil
2 pints cherry tomatoes
3 tablespoons chopped fresh chives

Steps:

  • Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
  • Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
  • In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
  • Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
  • Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.

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