Quiche de Cebolla con Mozzarella y Parmesano

Instructions

1. 1Prepare the brisée crust: In a large bowl, combine 1.5 cups all-purpose flour and 0.5 teaspoon salt. Cut in 0.5 cup cold unsalted butter until the mixture resembles coarse crumbs. Gradually add 4-6 tablespoons ice water, mixing until the dough comes together. Form into a disc, wrap in plastic, and refrigerate for at least 30 minutes (optional, but recommended for best texture).
2. 2Preheat your oven to 375°F (190°C).
3. 3On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch tart pan with a removable bottom. Press the dough into the bottom and up the sides. Trim any excess dough from the edges and prick the bottom of the crust all over with a fork.
4. 4Bake the crust in the preheated oven for 10 minutes, or until lightly golden. Remove from the oven and set aside.
5. 5While the crust is pre-baking, prepare the filling: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 2 medium yellow onions and cook, stirring occasionally, until they are softened and caramelized, about 10-15 minutes.
6. 6Meanwhile, dice 1 cup mozzarella cheese into small cubes and grate the Parmesan cheese (0.5 cup for the filling, 2 tablespoons for topping).
7. 7In a large bowl, combine the cooked onions, diced mozzarella, 0.5 cup grated Parmesan cheese, 3 large eggs, 1.5 cups heavy cream, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix all ingredients thoroughly.
8. 8Pour the onion and cheese mixture evenly into the pre-baked tart crust.
9. 9Sprinkle the remaining 2 tablespoons of grated Parmesan cheese over the top of the filling.
10. 10Return the quiche to the oven and bake for an additional 15 to 20 minutes, or until the filling is set and the top is golden brown.
11. 11Let the quiche cool slightly before slicing and serving.

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