It's time to celebrate the Walla Walla onion! I hope you love onions, because I live to eat them!! Walla Walla onions are indigenous to the Pacific Northwest, specifically, Washington state.
The season is short though, for the Walla Walla onion. These giant orbs of sweetness are available June - August, so take advantage of them when they are available. If you cannot get your hands on Walla Walla onions, then you can substitute this savory onion and herb quiche recipe with either Vidalia or Maui onions.
2 shallow 9 inch frozen short crust pie shells (or one 9 inch deep dish pie shell)
3 tbsp. olive oil
6 cups Walla Walla onions, cut in half and sliced into thin half moons
3/4 tsp. kosher salt, divided
1/4 tsp. granulated sugar
3 large eggs (or 4 medium), lightly whisked
2 cups whipping or light cream
1/4 tsp. ground cayenne pepper
1 tbsp. fresh chives, chopped fine (or 1/2 tsp. dried)
1 tbsp. fresh sage leaves, chopped fine (or 1/2 tsp. dried)
1/2 tsp. fresh rosemary, chopped fine (or 1/2 tsp. ground)
1/4 tsp. white ground pepper
1/4 tsp. ground or grated nutmeg
1/2 cup gruyere Swiss cheese, grated
1/2 cup domestic or imported Swiss cheese, shredded
1. In a large skillet (pan), heat the olive oil on medium heat until it shimmers. Then, add the onions and stir. Cook for 5 minutes stirring occasionally and then add one 1/4 teaspoon of the salt and the sugar. The salt will stop the onions from browning, which is what we want in this recipe. Cook the onions until they are translucent and starting to wilt, maybe 3 more minutes. Then, set aside to cool.
2. Next, while the onions are cooling, preheat the oven to 425F. In a large bowl, combine the remaining 1/2 teaspoon of salt and the remaining ingredients. Whisk well for 15 seconds.
3. For a 9 inch deep dish pie shell, place the onions in the bottom (or divide the onions for 2 shallow pie shells), then pour the egg mixture over the onions. Move the onions around gently to distribute the custard and then place in the middle of the oven for 20 minutes.
4. Leaving the pie in the oven, reduce the heat to 300F and cook for a further 30 minutes. To check for doneness, insert a butter knife or a toothpick 2 inches from the edge of the pie. If it comes out clean, remove from the oven and let cool for 20 minutes before slicing. If the knife or toothpick are not clean, then cook for 5 minutes more and check again.
Serve this savory onion and herb quiche with a crisp garden salad.
Serves 6 to 8.
COOKS NOTES and TIPS:
If the edges of the quiche start becoming too brown, place a little strip of foil around the edges to stop burning or invest in a pie saver (a metal ring that you place over your pie crust when you are baking).
Please make sure you let the pie rest for at least 15 to 20 minutes before cutting into it or it will just fall apart. The eggs need time to regroup and set.
This quiche is great hand held pie when cold. This is a wonderful lunch, brunch or light supper recipe.