This post is a part of a series with three different quiche recipes. You can find the recipes for the other two here. Those are made with mushrooms and parmesan cheese, and the other with beets and ricotta.
All of these pies are made with our pie pastry dough, if you haven’t checked that out you should definitely do. It is a fairly simple recipe and homemade pastry always tastes better than the store-bought version. You can also make these quiches with flaky pastry as well if you prefer that.
Eggs and onions
What inspired these posts was a local trip to a small local farmers shop called “fat og fe“. They produce and sell the most beautiful free-range” eggs along with different vegetables and other environmentally conscious produce and products. Their eggs have yolks with beautiful oranges like hues. The yolks are creamy in texture and the withes create unbelievably puffy meringues. Check out the eggs on our Instagram account. If your ever in our area we recommend you check it out. The yolks are creamy in texture and the withes create unbelievably puffy meringues. Check out the eggs on our Instagram account.
Now a quiche is not a typically Norwegian dish but we thought the beautiful local Norwegian ingredients could really make this dish shine. As for this quiche, we also found the onions in a local field. We went walking one afternoon, and we came across a local filed where the onions that they grew there had been harvested.
To our surprise, there was a lot of onion left so we decided to bring a bag home. Talk about local ingredients. Check out our Instagram account to see more photos from our little harvest.
The intention of this particular pie was to create a contrast between the salty goat cheese and the sweetness of the onions. We also like to serve this with a thick balsamic vinegar as this adds a bit of tang and freshness to the quiche. The goat cheese can be quite filling and the dish needs a bit of acid to create a better balance.
Quiche with caramelized onion and goat cheese
- Pie pan
- Cutting board
- 1 pie pastry dough (blinde baked)
- 5 Eggs
- 200 gr Goat cheese
- 4 tbsp Sugar
- 1 dl cream
- 1 tsp Salt
- 1 tsp Pepper
- 2 red oninons
- Mix all the eggs together in a bowl with a whisk
- Add goat cheese, cream salt and pepper to the mix until all the cheese is completely dissolved in the liquid
- Heat a skillet to medium-high heat
- Divide the onions in two or three rings about 1 or 2 cm high
- Melt the sugar in the skillet
- Add the onions facing down into the sugar
- Heat until the face of the onions become slightly soft, flip and repeat on the other side
- Place the onion in the blind-baked pastry
- Pour over the liquid but make sure the top of the onion shows
- Bake at 200 degrees Celcius for 20 minutes