Southern Saturdays with Virginia: Vidalia Onion Quiche
Spring may mean lamb to some, asparagus to others, and perhaps for a lucky few, spring means morel mushrooms. Not for me.
Spring for me means Vidalia onions are in season. The season starts with the baby Vidalia’s. They look like an overgrown green onion or like an overly bulbous leek. A short while later the real deal arrives, golden squatty onions with just covered in yellow and white, papery skin.
Being from Georgia, I am a huge supporter of Vidalia onions. Much in the way that France regulates food and wine with appellation d’origine contrôlée, the Georgia state legislature got together in 1986 and decided that Vidalia onions had to be grown within a certain region of Vidalia, Georgia. This is an unusually sweet variety of onion, due to the low amount of sulfur in the soil. If Vidalia onions are unavailable, make something else. No, I’m teasing. You can use another sweet onion, such as Walla Walla or Texas sweet.
All onions need circulating air to stay fresh. Vidalia onions are particularly tricky due to their high sugar content. Mama taught me one of the best ways to store Vidalia onions is in the cut-off legs of pantyhose: drop an onion down the leg, tie a knot, and repeat. Hang the onion-filled hose from a hook in a cool, dry place. They will keep for months.
Their natural sweetness creates a candy-like confit, which is excellent as a condiment or a spread, and absolutely divine in this quiche.
Bon Appétit, Y’all!
Vidalia Onion Quiche
French Pie Pastry (Makes one 10-inch tart shell)
- 2 cups all-purpose flour
- 1 teaspoon fine sea salt
- 1/2 cup unsalted butter 1 stick, cut into bits and chilled
- 2 large egg yolks
- 5 to 6 tablespoons cold water
Vidalia Onion Confit
- 1 tablespoon unsalted butter
- 5 onions about 11/2 pounds, preferably Vidalia, chopped
- 1/2 teaspoon firmly packed dark brown sugar
- Coarse salt and freshly ground black pepper
- 1/4 cup dry red wine
- 1 tablespoon chopped fresh thyme plus small sprigs for garnish
- French Pie Pastry blind baked
- 11/2 cups Vidalia Onion Confit recipe follows
- 3 large eggs
- 3 large egg yolks
- 2 cups whole milk
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh flat-leaf parsley
- Pinch of cayenne pepper
- Coarse salt and freshly ground white pepper
For the Pastry
To prepare the dough, combine the flour and salt in the bowl of a food processor fitted with the metal blade. Add the butter. Process until the mixture resembles coarse meal, 8 to 10 seconds. Add the egg yolks and pulse to combine.
With the processor on pulse, add the ice water a tablespoon at a time. Pulse until the mixture holds together as a soft, but not crumbly or sticky, dough. Shape the dough into a disk, wrap in plastic wrap, and refrigerate until firm and evenly moist, about 30 minutes.
To prepare the dough, lightly flour a clean work surface and rolling pin. Place the dough disk in the center of the floured surface. Roll out the dough, starting in the center and rolling up to, but not over, the top edge of the dough.
Return to the center, and roll down to, but not over, the bottom edge. Give the dough a quarter turn, and continue rolling, repeating the quarter turns until you have a disk about 1/8 inch thick.
Drape the dough over the rolling pin and transfer to a 10-inch tart pan with a removable bottom, unrolling over the tin.
With one hand lift the pastry and with the other gently tuck it into the pan, being careful not to stretch or pull the dough. Let the pastry settle into the bottom of the pan.
Take a small piece of dough and shape it into a ball. Press the ball of dough around the bottom edges of the tart pan, snugly shaping the pastry to the pan without tearing it.
Remove any excess pastry by rolling the pin across the top of the pan.
Prick the bottom of the pastry all over with the tines of a fork to help prevent shrinkage during baking. Chill until firm, about 30 minutes.
To blind bake, preheat the oven to 425°F. Crumple a piece of parchment paper, then lay it out flat over the bottom of the pastry. Weight the paper with pie weights, dried beans, or uncooked rice. This will keep the unfilled pie crust from puffing up in the oven.
For the Confit
To make the confit, heat the butter and remaining olive oil in a large skillet over medium heat. Add the onions and sugar, and season with salt and pepper. Cook, stirring occasionally, until the onions are soft, 15 to 20 minutes.
Increase the heat to medium-high. Add the wine and cook, stirring occasionally, until the wine is reduced and the onions are a deep golden brown, 15 to 20 minutes more. Add the thyme; taste and adjust for seasoning with salt and pepper. Transfer to a bowl to cool completely for continuing with the quiche.
For the Quiche
Prepare the pastry shell and the onion confit; let both cool.
Preheat the oven to 350°F. To make the custard, whisk together the eggs, egg yolks, milk, cream, parsley, and cayenne pepper in a large bowl. Season with salt and pepper. Set aside.
Spread the cooled onion confit in the pastry shell. Pour the custard over the onions. Bake until the custard is lightly browned and set, 30 to 35 minutes. Remove to a rack to cool slightly. Serve warm or at room temperature.
Reprinted with permission from Bon Appétit, Y’all: Recipes and Stories from Three Generations of Southern Cooking by Virginia Willis, copyright © 2008. Published by Ten Speed Press, a division of Random House. Photo credit: Ellen Silverman © 2008
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