Sublime Pancetta and Caramelized Onion Quiche
Sublime Pancetta and Caramelized Onion Quiche

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sublime pancetta and caramelized onion quiche. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Sublime Pancetta and Caramelized Onion Quiche is one of the most popular of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Sublime Pancetta and Caramelized Onion Quiche is something that I’ve loved my whole life.

I make quiche with various fillings, but my favorite is caramelized onions. This is my own variation of a recipe I learned a long time ago. It takes some time to make caramelized onions, but your hard work is sure to be rewarded by praise. We serve this quiche to guests.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have sublime pancetta and caramelized onion quiche using 20 ingredients and 25 steps. Here is how you cook it.

The ingredients needed to make Sublime Pancetta and Caramelized Onion Quiche:
  1. Make ready 1 use 1-2 pastry sheets as required to fit the tart pan Frozen puff pastry or the easy pie crust below
  2. Make ready For the reduced butter easy pie crust:
  3. Make ready 130 grams Cake flour
  4. Make ready 50 grams Unsalted butter
  5. Prepare 50 grams Cold water
  6. Get 5 grams Sugar
  7. Make ready 2 grams Natural salt
  8. Get The custard filling:
  9. Get 1 ◆Whole egg (size M)
  10. Prepare 1 ◆Egg yolk
  11. Take 100 grams ◆Heavy cream
  12. Get 50 grams ◆Milk
  13. Prepare 1 dash ◆Salt and pepper
  14. Prepare 1 dash ◆Nutmeg, cayenne pepper
  15. Get The additional fillings:
  16. Make ready 500 grams Onion
  17. Take 80 grams to 100 grams Gruyère cheese (see Step 15)
  18. Get 60 grams Pancetta (or a block of bacon if you don't have pancetta)
  19. Take 1/2 pack Mushrooms (I used bunapi-shimeji mushrooms this time)
  20. Prepare 1 needed Olive oil, black pepper, parsley if you have i

Sprinkle the onion, spinach, and pancetta filling over the bottom of your partially baked pie crust. Slowly pour over the egg mixture. In a pan, fry up the pancetta until it renders some fat. Add the thinly sliced onions and fry until caramelised.

Steps to make Sublime Pancetta and Caramelized Onion Quiche:
  1. Preliminaries. Cook the caramelized onions. See Steps 16 onwards. Cut the butter into 1cm dice and chill it well. If you are using a frozen puff pastry, take it out of the freezer.
  2. Sift the flour, salt and sugar together. (Skip this part if you're using frozen puff pastry.)
  3. Put the Step 2 mix and chilled butter in a bowl and use a pastry cutter to cut the butter into the flour. Add cold water and form into a ball of dough.
  4. If you use a food processor for Step 3 it's very easy. (Freeze the diced butter.)
  5. Put the Step 3 dough on a work surface and roll it out with a rolling pin. Cut in half, layer the halves, and roll out. Repeat this 3 times. (It's the same as when you are making scones.)
  6. Roll out the dough so that it's a bit bigger than the tart pan. (If you are using frozen puff pastry, roll it out to fit the pan in the same way.)
  7. Put the dough on the tart pan, and press it into the corners of the pan carefully so that there are no gaps. Cut off the excess dough.
  8. Pierce the bottom of the crust with a fork.
  9. Line the crust with a piece of parchment paper, and put in some pie weights. Bake for 20 minutes in a 200°C oven. Remove the pie weights and bake for another 3 minutes.
  10. I don't brush the crust with egg yolk and bake it again (this is often done to strengthen the crust). Since the crust will be lined on the bottom with the caramelized onions, there's no need to do this in this case.
  11. While the crust is baking, cut the stem ends off the shimeji mushrooms and shred them. Cut the pancetta into thin strips. Sauté both in a small amount of oil. (Add black pepper to taste.)
  12. When the tart crust is baked, line the bottom evenly with the caramelized onions. Add the Step 11 sauté and finely chopped up cheese evenly.
  13. Mix the ◆ ingredients together and pour it into the tart. The amount of ◆ I've listed will fill the tart up to the brim. Be careful that it doesn't spill out when you move the tart into the oven.
  14. Preheat the oven to 180°C, then lower the temperature to 160°C. Bake for 40 minutes. (I topped it with some shredded Italian parsley.) When the tart has cooled down a bit, take it out of the pan.
  15. Sprinkle with cayenne pepper and parsley to taste. You can use any other delicious melting cheese instead of the Gruyère cheese. You can also mix several types of cheese.
  16. To make the caramelized onions: Put water in a cup or bowl, and have a teaspoon ready. Slice the onion thinly with the grain as shown.
  17. Put the sliced onion in a sturdy plastic bag or a heatproof container, and microwave at 600w for 5 minutes. Drain into a sieve (it's hot so be careful not to burn yourself).
  18. Put the oil in a frying pan and sauté the onions. Add a little salt, and start cooking over high heat to evaporate the moisture quickly. When the moisture is gone, lower the heat.
  19. Keep sautéing while making sure not to let it burn. If the bottom of the frying pan starts to brown, add 2 teaspoons of the water that you prepared in Step 16 on the browned part.
  20. Mix the water with the onion, and continue sautéing. Keep adding water and sautéing repeatedly, about 5 to 6 times, until the onions have caramelized.
  21. The brown bits on the frying pan is the sugar that comes out of the onion. By mixing this back in to the onions, they will become beautifully browned and caramelized.
  22. Warning: If they get black and burned, they will be too bitter to use. It does take effort, but please cook the onions with care. With this method, I reduced the usual cooking time of 50 minutes to 25 minutes.
  23. I pre-cooked the onion in the microwave, but another way to cut down on the cooking time is to slice the onions, put them in a single layer and freeze them to bread down the fibers before sautéing them.
  24. There are several ways of cutting down the cooking time I think, but do sauté the onions with care. If you sauté them as in Step 21, they will become really sweet and delicious. They will decrease to 1/5 the volume.
  25. The amount of liquid filling needed with varies depending on how much you sauté the onions. Please adjust accordingly. Adjust the amount of cheese to taste too - use between 80 to 100 g.
  26. Ready to serve and ENJOY!

In a pan, fry up the pancetta until it renders some fat. Add the thinly sliced onions and fry until caramelised. Scatter onions and pancetta in the bottom of the pastry case. In a bowl, whisk up the eggs with a generous grinding of pepper. Pour over the onion and pancetta mix.

So that’s going to wrap this up with this exceptional food sublime pancetta and caramelized onion quiche recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!