Chef Nancy and I both share a fondness for cheese and often joke that we could easily become “Cheeseatarians”. This is the one food that I crave more often than any other. So, it was with great pleasure, that I received a gift of several different cheeses, that were hand carried to me, from Wisconsin by my friends, Steve and Carol Christensen. All week, I have been sampling from my treasure trove of artisal cheeses from the Fromagination store in Madison, WI. It was hard to pick a favorite among the Eagle Cave Reserve Truckle, Rembrant Gouda, Chalet Swiss and Dunbarton Bleu. Each was flavorful and unique. I have yet to visit Wisconsin, but may have to make a culinary pilgramage to the Fromagination store for a wine and cheese tasting. In the event that I can’t make it to Wisconsin, I was pleased to find out that Fromagination has an online store through its website at http://www.fromagination.com/. They sell individual cheeses as well as gift baskets.
I used some of the delicious Eagle Cave Reserve Truckle and the Rembrant Gouda in a Vidalia onion quiche this week. It was the perfect blending of the midwestern cheese with the sweet southern Vidalia onion. This recipe is versitle and can be used with any type of cheese you have on hand. I hope you enjoy!
“I Never Met a Cheese I Didn’t Like” Quiche:
1 Pie Crust for an 8″ pie plate*
2 Cups of your favorite Cheese, grated
2 Large Vidalia Onions, Carmelized**
3/4 Cup of Half and Half
Salt and Pepper to Taste
Lay pie crust in your pie plate and crimp the edges. Sprinkle 1/2 cup of cheese on top of the crust. Next, spread the carmelized onions on top of cheese, then add another cup of cheese on top of the onions. Beat the eggs and half and half together and season with salt and pepper. Pour the egg mixture over the onions and sprinkle with the remaining cheese. Cover the edges of the crust with foil and bake for 30-35 minutes at 425 deg, until custard is set.
* I cheated and used a ready-made crust this time
** To carmelize onions, cook thinly sliced onions in Exra Virgin Olive Oil for about 20 minutes over medium-high heat. I always add a splash of Lea & Perrins and some salt and pepper. Cook the onions until they are soft and reach a nice carmel-brown color.