A deliciously cheesy quiche featuring slowly caramelized onions and bitter greens, all encased in a gluten-free tart crust. Perfect for a protein-packed breakfast or lunch.
1: Prepare the tart dough by combining the flour & salt in a food processor, pulse several times to blend. Add butter a few cubes at a time & pulse until hazelnut-sized pieces of butter remain, adding ice water 1T at a time until the dough comes together.
2: Remove the dough from food processor & press into a 1 ½” disk, cover with plastic wrap & refrigerate for 1-3 hours.
3: Preheat the oven to 350 degrees F.
4: Remove the dough from the fridge onto a lightly floured surface and roll into a 12x12 circle. Use a rolling pin to transfer the crust to a lightly greased pan, fold the edges over so the crust hangs equally all the way around the pan, and trim with shears if needed. Dock the bottom of the quiche with a fork, line with parchment paper, fill with pie weights and bake for 12-15 minutes. Remove from oven & cool at room temperature.
5: For the filling, use a whisk to combine eggs, egg yolks & cream. Whisk or blend until well incorporated.
6: Preheat oven to 350 degrees F.
7: Evenly disperse the caramelized onions and cheese into the parbaked quiche crust, then pour in the quiche filling leaving about ¼” from the top.
8: Bake quiche for 40-45 minutes, remove from oven & garnish with chives, then let stand at room temperature for 20 minutes prior to slicing. The quiche may be served warm or cold.
9: Serve with bitter greens tossed in olive oil & balsamic vinegar.
