Cheesy Onion Quiche

Recipe Ingredients

1		Uncooked pie crust - (9" dia)
		Sauce
1		Red bell pepper (large)
1/4 cup	59ml	Mayonnaise
3 tablespoons	45ml	Crushed walnuts
2 teaspoons	10ml	Tomato paste
1 teaspoon	5ml	Minced garlic
1/4 teaspoon	1.3ml	Kosher salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
		Filling
4 tablespoons	60ml	Unsalted butter - cut four pieces
1 cup	62g / 2.2oz	Finely-chopped red onion
3 cups	594g / 20oz	Eggs (large)
3/4 cup	177ml	Heavy cream
1 1/2 cups	219g / 7.7oz	Grated Jarlsberg, Swiss, or Gruyère cheese
3 tablespoons	45ml	Finely-chopped fresh chives
1/4 teaspoon	1.3ml	Tabasco sauce
1/4 teaspoon	1.3ml	Kosher salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

To make the Sauce: Grill the bell pepper over Direct Medium heat until the skin is evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the pepper from the grill and place in a paper bag; close tightly. Let stand 10 to 15 minutes to steam off the skin.

Remove the pepper from the bag and peel away the charred skin. Cut off the top and remove the seeds. Coarsely chop the pepper and put in a food processor. Add the remaining sauce ingredients and process until smooth. Pour into a small serving bowl, cover and refrigerate until ready to serve.

To make the Filling: In a medium saute pan over medium heat, melt the butter. Add the red onion and cook, stirring occasionally, until translucent, 3 to 5 minutes. Transfer to a medium bowl and allow to cool for a few minutes.

In a small bowl whisk the eggs and cream together and add to the butter-onion mixture. Add the remaining filling ingredients and mix thoroughly.

Line a 9-inch metal pie tin with the crust. Pour the filling into the crust. Grill over Direct Medium heat until the edges of the crust and the filling begin to turn golden brown, about 15 minutes, then continue cooking over Direct Low heat until the filling is no longer wet in the center, about 15 minutes more. Remove from the grill and allow to cool for 10 to 15 minutes. Serve with the sauce.

This recipe yields 6 servings.

Source:
Weber's Recipes at http://www.weber.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.