The Sweet Onion Source
Sweetheart Tart

Everybody deserves a Quiche on Valentine's Day. This one's especially delicious because Oso Sweet Onions are in season!

bullet042 Oso Sweet or other sweet onions, peeled and chopped
bullet043 tablespoons butter
bullet041/4 pound deli-sliced Canadian bacon, chopped
bullet041-1/2 tablespoons flour
bullet043 eggs
bullet042/3 cup half & half
bullet041 teaspoon salt
bullet041/8 teaspoon white pepper
bullet04Pinch of nutmeg
bullet04About 3/4 cup grated Swiss cheese (3 ounces)
bullet04A 9-inch partially cooked pastry shell (recipe follows)

Sauté the onions in a heavy skillet with the butter over medium heat, stirring occasionally until they are tender, about 10 minutes. Stir in the Canadian bacon and sauté for about 3 minutes more, just to mingle the flavors. Sprinkle with the flour, mix well, and continue to cook slowly for another 3 minutes or so. Remove from heat and allow to cool. Whisk together the eggs and cream in a bowl. Blend in the salt, pepper and nutmeg.

Arrange the onions in the bottom of the pastry shell, then sprinkle on the bacon pieces. Pour the egg custard over the onions and sprinkle on the cheese. Bake in the upper third of a preheated 375 degree oven for 25 to 30 minutes, or until the quiche has puffed and browned.

Adapted from Mastering The Art of French Cooking, by Julia Child, Louisette Bertholle, and Simone Beck.

Quiche Pastry

bullet041-1/2 cups all-purpose flour
bullet041/4 teaspoon salt
bullet046 tablespoons cold butter, cut into small pieces
bullet042 tablespoons vegetable shortening, cut into small pieces
bullet04About 4-1/2 tablespoons ice water

Place the flour, salt, butter and shortening in a large bowl. Rub the flour and fat together rapidly between the tips of your fingers until the fat is broken into pieces the size of oatmeal flakes. Don't over-blend. Using a pastry knife or 2 forks, add the ice water, a little at a time, mixing until it just starts to hold together. Press the dough firmly into a roughly shaped ball. It should just hold together and be pliable, but not damp and sticky. Knead it briefly into a fairly smooth ball, then sprinkle lightly with flour and wrap in a sheet of waxed paper. Chill by either placing in the freezing compartment for a short time, or for about 1 to 2 hours in the refrigerator (it could even be left overnight).

When ready to roll out the pastry, sprinkle your work surface and rolling pin with flour and roll the pastry out into a circle 1/8-to 1/4-inch thick. It should be about 15 inches in diameter. Butter a 9-inch pie tin. Place the crust in the pan and press gently to line the inside. Lift the edges of the overhanging dough and work it gently down the inside edges of the shell, which will make the shell a little thicker and sturdier. Now pinch and crimp the top to create a decorative edge. To partially bake the shell, first line the pastry with buttered, lightweight foil. Fill the center with dry beans or rice. The weight of the beans will hold the pastry against the side of the pan during baking. Bake in the middle level of a preheated 400 degree oven for about 8 or 9 minutes, or until the pastry seems set. Remove the foil and beans, prick bottom ofthe pastry with a fork to keep bubbles from forming. Return to the oven for 2 or 3 minutes and as soon as the shell begins to color and shrink from the sides, remove from oven.

©Oso Sweet Onions