5ozfreshly grated Comté, or substitute Gruyère(about 1½ cups)
For the whole wheat and olive oil crust
Grease a 10-inch ceramic tart pan lightly.
Combine the flour, salt, herbs and flaxseed (if using) in a medium mixing bowl. Add the oil and mix it in with a fork. Add the water, mix with the fork until it is absorbed, then knead lightly (I do this with just one hand, in the bowl) until the dough comes together into a ball.
Turn the dough out on a lightly floured work surface. Sprinkle a little flour on the ball of dough and on the rolling pin, and roll the dough out into a circle large enough to fit your tart pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding a little more flour underneath and on the dough when it seems on the verge of becoming sticky. The trick is to do this in quick, assertive gestures to avoid overworking the dough.
Transfer the dough carefully into the prepared pan and line it neatly. Place the pan in the fridge for 30 minutes to rest.
For the caramelized onion quiche filling
Heat 1 tbsp (15 ml) olive oil in a large skillet over medium heat. Add the onions, sprinkle with 1/4 tsp (1 ml) of the salt, and stir. Cover, turn the heat down to low, and cook for 30 minutes, stirring from time to time, until the onions are soft and translucent. Remove the lid, turn the heat to medium-high, and cook for another 5 minutes, stirring regularly, unitl most of the liquids have evaporated. (This can be prepared up to a day ahead.) Let onions cool to room temperature.
Take the tart crust out of the fridge. Preheat the oven to 350°F (175°C). Prick the crust all over with a fork, place a sheet of parchment paper on the bottom of the tart and fill with pie weights. Blind-bake the crust for 10 minutes. Remove from the oven (leave the heat on), remove the pie weights and parchment paper, and reserve until filling is ready.
To assemble and bake the quiche
In a medium mixing bowl, whisk together the eggs and cream. Season with the remaining 1/4 tsp (1 ml) salt, the pepper, and the cumin seeds. Fold in the cheese and onions, and pour into the tart shell.
Bake for 35 minutes, until the top is golden and the center of the quiche is still slightly jiggly (be careful not to overcook it so it doesn’t become dry). Turn the oven off and leave the quiche in the closed oven for 10 minutes, until the filling is set.
SERVING: Serve the caramelized onion quiche warm with a simple green salad.
MAKE-AHEAD TIP: You can make the quiche a few hours or a day ahead and reheat it for 15 minutes in a 350°F (175°C) oven to revive the crispness of the crust.
Recipe Credit: Adapted from two recipes by Clotilde Dusoulier, Chocolate & Zucchini.
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