Winter Woodland Quiche

Sometimes, I absolutely adore cooking. Creating your own recipes tends to heighten the joy of the being in the kitchen. While I have never completely made up a recipe, I often customize other recipes, cutting them apart and adding a few pieces to another recipe. When I learn a new skill (such as roasting garlic) and succeed, I am over the moon!

I hope you enjoy this fancy-sounding quiche. Breathe your own life into this recipe and own it.
This is the most flavorful quiche EVER. Below you will learn how to caramelize onions and roast your own garlic and make a pie crust that doesn't require a rolling pin! I like to double this recipe so I can eat some for breakfast all week long, but I have to warn you that it is not nearly as good when reheated. Another option is to double the amount of roasted garlic and save the extra in your fridge – you can use it for just about anything.

Winter Woodland Quiche

1 head of garlic
Olive oil
(olive oil is of course much more flavorful AND better for you, but I didn’t have any when I made this, and I got away with using vegetable oil just fine)
2 yellow onions, sliced thin
2 T. butter

Crust:
1 ½ c. flour
¼ t. salt
½ c. garlic-infused oil
3 T. milk

Filling:
¾ c. milk, ½ & ½ , or heavy cream (the heavier the milk/cream, the fattier and more decadent your quiche will be; I opt for milk because it’s what I always have on hand)
4 eggs
½ t. salt
¼ t. pepper
Basil and/or parsley for color

Extras:
1 c. grated cheddar cheese
Two handfuls of spinach, chopped
Any other toppings you prefer

First, you’ll need to roast the garlic and caramelize the onions – simultaneously, for the sake of time. Slice your onions. Break apart the head of garlic and peel the cloves. (I know a full head of garlic sounds like overkill, but roasting it mellows out the flavor quite a bit.) Place the garlic cloves in a small frying pan and just barely cover them with oil. Keep on medium heat until the oil is shimmering/hot. Then turn it way down and gently cook the cloves for about 30 min. You’ll know they are done when they are brown and very soft (a fork test works great).

While the garlic is roasting, melt the butter in a second pan, then add the onions. Cook on low heat for about as long as the garlic. Stir occasionally; you want to avoid burning the onions. They will slowly change color until they are a lovely shade of brown: caramelized.

Set aside the garlic and onions. Save the oil from the garlic!

Preheat oven to 400 degrees.

In a pie plate, sift together the flour and salt with a fork, then add the milk and garlic-infused oil (aka the oil you used when roasting the garlic). Stir with fork until mixed, then press into the bottom and sides of the pie plate. Prick with the fork and bake for 10 min.

While the crust is baking, whisk together the milk, eggs, salt, pepper, and parsley. (You could even use a fork to whisk it together and have less dishes to wash!) Set aside.

As for the extras, you can literally use ANYTHING you want – sausage, mozzarella cheese, broccoli, peppers, you name it. For this one I used spinach, cheddar cheese, and the caramelized onions and roasted garlic we just made. I chose to chop the garlic before putting it in the quiche.


When crust is baked, pull it out of the oven and turn down the temperature to 375 degrees. Layer the extra ingredients (onions, garlic, spinach, and/or your choices) in the bottom of the crust, and top with cheese. 
Toppings, sans cheese, right before the egg mixture is poured on.
Pour the egg filling over it all. Return quiche to the oven and bake for 35 min.

You will know it’s done when the eggs are “set” and no longer jiggle when you shake the pan. The edges of the crust will be lightly browned. 

If you’re not certain, you can always make a small cut in the middle to see if there is any raw egg still visible. If it needs to cook longer and you are worried about the top being burnt, you can place a sheet of foil over the top for the rest of the cooking time, though I have never found this to be necessary.

No comments:

Post a Comment