In this week’s issue of The Suffolk Times, North Fork Chef John Ross wrote about cooking with onions, and shared three recipes.
Here’s his recipe for Onion and Goat Cheese Quiche. Pick up a copy of this week’s paper for his Stuffed Onions with Spinach and Stuffed Chard, and his Oven-Roasted Onion Rings recipes.
Onion and Goat Cheese Quiche
Peel and thinly slice 2 large Spanish onions. Heat a large sauté pan, add 2 tablespoons olive oil and the sliced onions.
Make a bouquet garni by tying together 1 cut leek, 2 sprigs of thyme, 1 bay leaf and 6 parsley stems. Add this to the onions along with 3 cloves of peeled garlic. Season with 1 teaspoon salt, 1/2 teaspoon pepper and a pinch of red pepper flakes, cover and cook at low heat for 45 minutes. Remove the bouquet garni and garlic cloves.
While this is cooking, whisk together 2 eggs, 1/2 cup heavy cream and 1/2 cup milk.
Prepare a pie crust dough and place it in a 9-inch pie tin. Poke holes in the crust with a fork and put it in a 425-degree oven for 5 minutes. Remove from the oven and add the cooked onions. Pour the egg mixture over the onions and place the quiche back in the oven for 15 minutes.
Remove from the oven and garnish with 2 ounces of aged goat cheese, 6 strips of anchovy, 6 strips of roasted red pepper and about a dozen Kalamata olives. Place back in the oven, lower the heat to 375 and cook for another 40 minutes or until filling is set.
Serves 4-6 as a first course or luncheon.