This Vidalia Onion Quiche with Thyme recipe is part of a paid partnership with Vidalia Onions and The Network Niche. The recipe, opinions and love for Vidalia onions are mine. Thank you for reading and supporting the brands that make Savoir Faire possible.I love quiches. They are a super versatile dish that can be served at brunch, lunch or dinner, as an appetizer or main dish paired with a bowl of soup and a green salad. You can eat them hot, warm or at room temperature…
To add more complexity to my quiche, once the crust is done, I let it cool down and cover the bottom with grated Parmesan cheese and then add the sautéed onions on top, and them add a mixture of eggs, heavy cream and more Parmesan…Those who know me, know how much I miss growing my own produce and how much I love cooking seasonal. Well, Vidalia onion season is in full swing right now. In fact they are in season during spring and summer months.
These beautiful pristine white onions are hand cultivated and picked by around 100 registered growers. They grow them in the low sulfur soils of 20 South Georgia counties, which mild winters also contribute to the unique sweetness of the wonderful Vidalia crop.Last, but not least, Vidalia onions add sweet and crisp to any dish, and my onion quiche is not exception.
One more thing about the crust recipe: it’s the same pie or quiche dough that I’ve been using forever. I only adjusted the ingredient quantities so there is no waste. I hope you like my onion quiche and keep in mind that Vidalia onion are a delicacy only available in your favorite grocery store from late April to August, so go and get them before they are gone!
Vidalia Onion Quiche with Thyme
- 1 ¼ of cup flour
- ½ Tbsp. of sugar
- ¼ Tsp. of salt
- 8 Tbsp. of butter for the crust
- 3 Tbsp. of iced water
- 3 Tbsp. of butter to sauté the onions
- 4 cups of Vidalia onions sliced
- 3 sprigs of fresh thyme
- 3/4 cup of Parmesan cheese grated and divided
- 3 eggs lightly beaten
- ½ cup of heavy cream
- Sea salt
- Combine the flour, sugar and salt in the bowl of a food processor, and pulse 2-3 times.
- Add 8 tablespoons of butter and pulse a few times, add the water, one tablespoon at a time, and continue pulsing until the dough is formed.
- Make a disk with the dough, cover it with plastic film and refrigerate for 30 minutes.
- Preheat the oven to 375˚F.
- Extend the dough with a dusted roller on a floured surface, until it is ¼ inch thick.
- Carefully place the dough on the quiche dish, trim the edges decorating it with your fingers.
- Line the quiche shell with parchment paper and place pie weights on top.
- Bake for 20 minutes.
- Transfer the pie shell to a wire rack; take a away the parchment paper and pie weights, and let cool down completely.
- While the crust is the oven, preheat a deep pan, melt 3 tablespoons of butter and sauté the onions with the thyme sprigs, for about 12-15 minutes, until wilted. Let cool down completely.
- Combine the eggs and heavy cream, and whisk in a bowl.
- Add half of the Parmesan cheese, season with salt and pepper. Reserve.
- Cover the bottom of the cold crust with the rest of the Parmesan cheese.
- Distribute the onions on the crust, evenly.
- Pour the egg and cream mixture on the crust.
- Bake at 350˚F for 20 minutes until the quiche is golden.
- Let cool down at least 10 minute before slicing and serving.
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