Monday, March 18, 2013

Guinness Braised Onion Quiche

Plan ahead... needs to chill...
Pie crust

Pie Crust:
1 1/4 c. all-purpose flour
1/2 tsp. salt
1/2 tsp. sugar
1 stick unsalted butter, cold, cut into 1/2 inch cubes
4-5 Tbsp. cold water

5-6 slices bacon, diced
1 lb. onions, sliced
Onions just starting to cook
black pepper
1/2 -1 c. Guinness
2 tsp. mustard
2 tsp. Worcestershire sauce
1 c.milk
1 tsp. cornstarch
4 eggs, lightly beaten
1 c. cheddar, shredded
1/2 tsp. salt
1/8 tsp. cayenne powder (or more if you prefer)

To make the crust: Pulse the flour, salt and sugar in a food processor to mix. Then add the butter; pulse until the mixture resembles a coarse meal, about 6-8 times. Add a tablespoon of water at a time pulsing in between until it starts to clump together.
Onions caramelizing

Place the dough on a clean surface and shape it into a disc. Wrap the dough in plastic and refrigerate for at least an hour.

Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface. Place the dough into the pie plate and form it.

To make the quiche: Preheat oven to 375 F.

Quiche before baking
Cook the bacon in a large skillet or pot over medium high heat until crispy. Remove to a paper towel lined plate. Keep the bacon grease.

Add the onions to the bacon grease. Saute about 5-7 minutes, or until tender. Then add in 1/4 - 1/2 c. Guinness. Simmer over medium low heat until the liquid has evaporated. Takes about 10 minutes. Make sure to stir occasionally. Repeat this process - add the rest of the Guinness, saute again until the liquid has almost evaporated.

Remove from heat. Add in the mustard and Worcestershire sauce. Mix together.

In a separate bowl, mix together the milk and the cornstarch. Pour into the onion mixture.
After baking

Add the eggs, only 1/2 of the cheese, salt, cayenne, and more pepper if you'd like. Mix it all up. Pour into the prepared pie dish. Top with the remaining cheese.

Bake for 25-30 minutes, or until the center is set and the top is turning golden. Enjoy!

Here's a link to the original recipe I adapted:  This guy has some good recipes on his blog; you should check him out.

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