<p>I am the only family member who loves quiche. My H will eat it but it isn’t his favorite. The kids are all out of town so it is an opportunity to make something that I don’t make when they are home.
I am thinking about Caramelized Onion. Any good recipes?
What type of onion? I was thinking something sweet like Walla Walla or sweet onions from Hawaii but one of the recipe I saw called for red onions.
Balsamic vinegar or not in onions?
Milk, cream or half and half?
Gruyere cheese.
Prebake the crust?
I am using a frozen crust.
Thanks</p>
<p>I usually prebake the crust and put the cheese down before the cream/egg mixture. It isn’t PC but I use half and half. I wouldn’t balsamic vinegar the onions because I think they will turn the crust soggy. I would just brown them in some butter until they carmelize.</p>
<p>ebeee-Have you had the quiche from Fresco in the Five Points shopping center? That is what I am aiming to duplicate.</p>
<p>prebake the crust with an egg wash. Quiche is one of those great vehicles for left overs. I always try to add some other cheese laying around in the fridge besides the gruyere. A little jack cheese, a little white cheddar, a little bacon, some herbs, onion, maybe some mushrooms or some left over asparagus. The secret is keeping the ingrediants as “dry” as possible, so I would nix the balsamic. Whatever happens to be laying around.(and definately use half and half or cream!)</p>
<p>Definitely half and half. I believe in not eating the low fat version of anything, like the French. I’d rather have less or eat it less often than missing the full enjoyment of a dish. Agree with the others, no balsamic, add a little bacon and use the fat in caramelizing onions for lots of flavor but I’m a Gruyere purist where quiche is concerned.</p>
<p>Okay back from the market. Gruyere cheese, half and half, hawaiian sweet onions. I will skip the balsamic. I wish I had bought bacon. Might have a few pieces in the frig.</p>
<p>Never had the quiche from Fresco. I’ll have to try it sometime. I hate going to Five Points because the parking lot is always a nightmare!</p>
<p>If you have any spinach, broccoli, red pepper or ham on hand, those are good in a quiche, too. I like the “Clark’s Quiche” recipe at allrecipes.com (but you have to halve it, because it makes two quiches, as written.)</p>