Adapted from the recipe by Anna Helm Baxter and featured on www.womansday.com
Total time: 2 hrs
Makes 16 servings
INGREDIENTS
*Ingredients currently available farmers’ market
- 2 1/4 c. all-purpose flour
- 1/2 tsp. kosher salt
- 3/4 c. (1 1/2 sticks) chilled unsalted butter, cut into cubes
- 2 tbsp. olive oil
- 1 medium onion*, finely chopped
- Kosher salt and pepper
- 4 large eggs*
- 1 c. crème fraîche*
- 1 c. whole milk*
- 4 1/2 oz. extra-sharp cheese*, coarsely grated (about 11/2 cups)
- 2 tbsp. chopped chives
- 1/2 c. flat-leaf parsley*, chopped
DIRECTIONS
- Make pie crust: In a food processor, pulse together flour and salt. Add butter and pulse until mixture resembles fine crumbs. Add 1/4 cup ice water and pulse until dough comes together into a ball. Divide dough in half, shape each into a 1/2-inch-thick rectangle, wrap in plastic, and refrigerate at least 30 minutes.
- Working 1 at a time, on a lightly floured surface, roll dough piece into 16 x 7-inch rectangles, then place into two 13 x 4-inch rectangular tart pans with removable bottoms; cut away excess. Refrigerate at least 20 minutes.
- Heat oven to 375°F. Place tart pans on a large baking sheet. Place a large sheet of non-stick foil inside each and fill with pie weights. Bake 15 minutes, then carefully remove foil and weights and bake until bottoms feel dry and sandy and are starting to turn golden brown, 5 to 10 minutes. Transfer to a wire rack to cool. Reduce oven temperature to 325°F.
- Make filling: Meanwhile, in a large skillet, heat oil on medium and cook onion and pinch each salt and pepper, covered, stirring occasionally, until tender, 8 to 10 minutes. Uncover and cook until starting to caramelize, 5 to 10 minutes more. Let cool slightly.
- In a large bowl, whisk together eggs, crème fraîche, milk, and 1/4 teaspoon each salt and pepper. Stir in cheese, chives, parsley, and onion. Fill tart shells with egg mixture and bake until just set in center, 40 to 45 minutes. Let rest at least 10 minutes before serving.
Notes: The pie crust can be made up to 2 days ahead or frozen for up to 1 month and the quiche can be baked up to 1 day ahead of time. Two round tart pans may be used in place of rectangular pans.
