Mushroom and Grilled Onion Quiche

Make something good.

1. 01

   Quiche crust:

2. 02

   Place the small 1/2 inch cubes of butter into the freezer for at least fifteen minutes. Mix the flour, salt and sugar together. Add the butter and pulse a few times in the food processor. Add in water one Tbsp. at a time and pulse. It should look like bread crumbs.

3. 03

   If it clumps together, pour it out on a counter and form it into a ball. Wrap in plastic wrap and place in refrigerator for an hour.

4. 04

   Take it out and roll it out. I find that it doesn’t roll out into one sheet. You can place pieces into the quiche dish (9 inch round) and mold it in to where you want it to be.

5. 05

   Once you have the dough in the dish, place back in the refrigerator for a half an hour. Place a piece of wax paper over the dough and fill the dish with beans to weigh the dough down.

6. 06

   Bake in oven at 350 degrees for ten minutes. Take beans and wax paper out. Place a few holes with fork in dough and return to oven for ten more minutes. Remove and let cool while you make the filling.

7. 07

   Quiche filling:

8. 08

   Pour olive oil into a skillet and heat on high. Add onions and reduce heat to medium. Saute onions until clear and slightly brown. Add sugar and continue to cook for five minutes more.

9. 09

   Add the mushrooms and sauté them for another five minutes. Spread 1 C. cheese into bottom of quiche crust. Add the mushrooms and onions over cheese. Beat together the eggs and cream. Add salt and pepper and beat some more. Pour egg mixture over the mushrooms. Add last cup of cheese. Place in 350 degree oven for 30 minutes.