Roasted Onion Quiche with Sesame Recipe

Roasted Onion and Sesame Quiche

Do you ever found yourself with a surfeit of onions? I’ve developed this delicious roasted onion quiche as a coping mechanism for just this situation.

Every Monday I get a basket of vegetables and herbs from a producer who actually delivers them to my doorstep — an incredible luxury. I’ve been using his services for seven years, and in a way he’s become a little bit of a family member.

He sometimes comes by super early, so he’s seen us in our pyjamas, he’s seen us open the door completely frazzled and sleep-deprived after the first baby, and infinitely more zen after the second. We joke around, we discuss the effect of the weather on crops and what computer he should get, and then he goes on his merry way to deliver his goods to his other (mostly chef) clients.

The contents of the basket varies widely from one tip of the year to the other, from the mind-blowing tomatoes he unloads on our doorstep all through summer, to the procession of root vegetables that grace the fall and winter months.

But one thing that’s a constant is the supply of onions and shallots, of which he includes a goodly amount every week. Now, I love onions, but prepping them is my least favorite kitchen task. And although I firmly believe, being French and all, that virtually every dish benefits from an onion base, when I’m pressed for time it’s the first thing I drop.

In comes the roasted onion quiche!

roasted_onion_quiche

So I tend to use fewer onions than he brings, and the excess accumulates week after week until I give some out to my neighbors (to my mother, to my babysitter) or make this super easy onion quiche that we absolutely love.

It uses up a full kilogram of onions (2.2 pounds) and the life-changing trick is that these onions are simply halved and roasted in the peel, rather than peeled, sliced, and sautéed as is the more classic, and more time-consuming, method.

To add an extra layer of flavor to the onions, I like to add tahini (sesame paste) to the filling and sesame seeds on top. And I typically make it dairy-free by using nutritional yeast in place of grated cheese, and my wonderful olive oil tart dough, which comes together in minutes with 100% pantry ingredients. (You must try it!)

A make-ahead onion quiche

Another fabulous thing about the recipe is that you can easily make it ahead: I usually prepare the dough (and possibly line the pan with it) the day before, and roast the onions as well. Then, on the day of serving, all I need to do is blind-bake the crust, assemble the ingredients for the filling, and put the whole thing back into the oven until golden and lovely.

I like to make it just before the weekend because it makes about six servings, so we spread it across three meals (for two adults and one almost-4-year-old). It reheats beautifully — just pop it back in the oven for ten minutes or so — and even improves every time.

Join the conversation!

Do you have a least favorite cooking task, and what’s your strategy to deal with it? Do you cook with onions a lot, and what do you like to make with them?

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Roasted Onion Quiche with Sesame Recipe

Prep Time: 30 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 1 hour, 20 minutes

Serves 6.

Roasted Onion Quiche with Sesame Recipe

Ingredients

  • 1 kilogram (2.2 pounds) yellow onions
  • 1 recipe olive oil tart dough
  • 2 large eggs
  • 2 tablespoons tahini (sesame paste from a Middle-Eastern or organic store) (substitute another nut butter or sour cream)
  • 20 grams (1/3 cup) nutritional yeast (substitute freshly grated cheese such as comté or parmesan)
  • 1 teaspoon salt
  • 1 tablespoon sesame seeds
  • Chives, snipped, for serving

Instructions

  1. Preheat the oven to 175°C (350°F) and grease a rimmed baking sheet with a little cooking oil.
  2. Slice off the root and stem ends of the onions, cut them in half, and remove the grimy outer layer of skin. No need to peel entirely.
  3. Place the onions face down on the baking sheet, insert into the oven, and roast for 30 minutes, until tender.
  4. While the onions are roasting, make the olive oil tart dough according to these instructions, line the pan, and place it in the fridge to rest. (You can prepare the dough up to a day ahead; cover loosely with plastic wrap and keep in the fridge.)
  5. Olive Oil Tart Crust
  6. When the onions are done roasting, flip them flesh side up, and allow to cool just enough that you can handle them.
  7. Roasted Onions
  8. Prick the dough all over with a fork and insert the tart dough in the oven to par-bake for 15 minutes, until lightly golden.
  9. Roasted Onion Quiche
  10. Scoop the onion flesh out of the skins and place in a medium mixing bowl. Using clean kitchen scissors, chop the onions roughly; if you prefer to chop with a knife on a cutting board, that works too, I just find it easier this way. (You can roast and chop the onions the day before; cover and keep in the fridge.)
  11. Roasted Onion Quiche
  12. Break the eggs into the onions, add the tahini, nutritional yeast, and 1 teaspoon salt, and mix well.
  13. Remove the tart shell from the oven and pour in the filling. Even out the surface.
  14. Roasted Onion Quiche
  15. Sprinkle with sesame seeds.
  16. Roasted Onion Quiche
  17. Return to the oven and bake for 40 minutes, until the filling is set and golden.
  18. Roasted Onion Quiche
  19. Sprinkle with chives and serve hot, with a green salad on the side.
http://chocolateandzucchini.com/recipes/vegetables-grains/roasted-onion-quiche-recipe/

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  • Simi Valley

    For cooking, I like white onions which are commonly used in Mexican cooking. They are milder than yellow onions and never make me cry when I peel them. For onions that will be eaten raw, I prefer red onions as they are even milder than the white ones.

    • For some reason white onions aren’t used much in France. We get mostly yellow and red. But this would indeed work well with any color, and with shallots, too!

  • Michelle McMillen

    Definitely trying this one; I have SEARCHED for recipes that use a lot of onions! A no-cheese quiche is a bonus!

  • Andrea

    Looks amazing! I always end up with too many caramelized onions after making tacos…I usually just freeze them to use later in soup/sauces but this is a great solution!

    • Oooh, caramelized onions in tacos, I can get behind that idea! What do you pair them with then?

      • Andrea

        Usually sauteed chicken with ground chipotle, red and green peppers, and cilantro jalapeno mayo! So kind of like a fajita street taco :)

  • Katie Pace

    I love to caramelize a goodly amount of onion,Then heat pita bread on both sides in small amount of olive oil in skillet until softly warm. Then, layer the onion,scattered kalmata olives,and tomatoand basil feta cheese over the top. I sometimes add small ammount of baby spinach leaves, as well. Then, briefly broil to meld together. Cut as you would small pizzas.

  • This looks SO good! Love the step by step photos!

  • Velia

    I love onions in all forms, I will try this recipe of yours. Thank you

  • Joanne Mosconi

    I just graduated from The International Culinary Institute and have been dying to get a tart recipe where it calls for olive oil in lieu of butter. You have no idea how excited I am that you created this dish. I will definitely be making it! Thank You! http://www.thechefsdaughter.nyc

  • Joanne Mosconi

    One more quick question, what do you use to keep the dough secure while blind baking? I was taught to use beans, but sometimes in the middle of the process- just when it is to late to run to the store, I realize that I have no beans in my pantry and have to run out on the streets of NYC- usually at 2am-to get them. I heard of blind baking weights? Can you recommend something that works well for you?

    • It depends on the dough, but this one doesn’t require beans. Just prick with a fork and you’re good to go. I have a bag of ceramic baking “beans” (they’re more like marbles, really) in a cabinet somewhere, but I hate using them. I find the sides color faster than the bottom, and then you’re left with a piping hot pile of ceramic marbles that you have to remove from the pan and let cool somewhere — super cumbersome. So when I blind-bake a dough that does rise, I use my friend Pascale’s unorthodox trick: I just push it down with my (oven-gloved) hand and call it a day. ^^

  • I would not have thought of adding tahini or sesame seeds to a quiche but I just tried this and it is absolutly amazing. Everyone must try this!!!

  • Swan

    thanks for that great technique for roasting onions. It’s the one thing I burn (when sauteeing) every-single-time!

    • Ha! I don’t think I’ve ever burned an onion, I’m impatient so I’m more likely not to allow them to cook long enough.

      • Swan

        haha, yes, that is my other option :-)

  • Madonna Ganier-Yancey

    I agree with you about prepping onions. It’s my least favorite cooking task, but worth it for the wonderful flavor. I definitely want to try this recipe. I’d use cheese rather than nutritional yeast. Comte has become available at a local grocery store, and I’ve been using lots of it. It’s a real treat here where most people’s cheese of choice is Velveeta. I’ve tried the olive oil crust, and it’s delicious.

    • So glad you now have access to comté ! France’s favorite cheese. :)

      • Madonna Ganier-Yancey

        Not just comte. The store also has mimolette and soumaintrain (which I’ve never had and can’t wait to try). Not only cheese, but butter from Normandy and prosciutto imported from Italy. It’s one of those big box club stores, but they have this little section of cheese heaven among the supersize packages of processed foods. Even better, there is a new bakery here. The owner/baker is an immigrant from the Ivory Coast who has classical training. He makes croissants. Delicious, buttery, fresh croissants! So while I complain about living in a food wasteland, there are pockets of goodness around. Between those, my garden, the internet, and shopping trips to larger cities, we do eat very well.

  • My kind of quiche, I love onions and this sounds soooo good! I’d love to be able to get fresh vegetable the way you do, I think one of the things I’d love most about it would be the anticipation of what’s inside the box next.

    • That’s definitely part of the charm! Also, seeing the micro-seasons inside the bigger seasons.

  • This looks lovely, I adore onions in tarts and quiches, that sticky sweet flavour and texture is oh so yummy

  • Michelle McMillen

    I made this for supper tonight and it was GREAT. Three thumbs up from my son, husband and myself.

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