Vidalia Onion Quiche

Name: Vidalia Onion Quiche
Yield: Makes one 10-inch quiche
Ingredients: French Pie Pastry (recipe follows), blind baked; 1 1/2 cups Vidalia Onion Confit (page 18); 3 large eggs; 3 large egg yolks; 2 cups whole milk; 1/2 cup heavy cream; 2 tablespoons chopped fresh flat-leaf parsley; Pinch of cayenne pepper; Coarse salt and freshly ground white pepper; 2 cups all-purpose flour; 1 teaspoon fine sea salt; 1/2 cup (1 stick) unsalted butter, cut into bits and chilled; 2 large egg yolks; 5 to 6 tablespoons cold water; (makes one (10-inch) tart shell)

December 9, 2011

Mama often prepared quiche during the time that coincided with that ridiculous phrase and tongue-in-cheek bestseller, Real Men Don’t Eat Quiche. I thought it was absurd then, and still do. Cheesy, yummy, eggy goodness encased in rich, golden pastry? What’s not to like?

Recipe notes

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