One of the realities of living so far away from home is that when you crave your mother’s home cooking you have two choices: 1) To continue craving the dish or 2) Get the recipe and attempt yourself.
Growing up my mother, Gabriela, would rotate a number of meals, and quiche was one. Her attitude was very much “I know how to make something successfully, why would I try something new when it might not work?” Her quiches were filled with the usual silverbeet (called rainbow chard elsewhere) that grew in our garden, which I despised, or much rarer she would make onion quiche. Browned and slightly caramelized meant the onions were a sweeter option for our dinner.
The last recipe from my mother, her pancakes, my brother told me I cheated on our family by giving it to the world. This is no surprise considering his love of them even though he doesn’t make her pancakes himself, so of course, I’m not hesitating to share another one of her recipes.
With the cold weather resulting in my winter coat being taken out of the closet and digging for gloves I suddenly had a craving for my mother’s onion quiche, I always knew I wanted make it for the blog, but wanting a slice of her quiche made me give it a go much sooner.
While reminiscing recently I looked through the handful of photos I have carried with me to the other side of the world and among the small pile I found my favorite photo of my mother and I in a past life.
The first forkful of quiche made me feel like I was trying my mom’s cooking, but this time it was at my own hands. One of the achievements of my weekend. What did you achieve, no matter how small this weekend?
Recipe by Roamingtaste (via my lovely mother Gabriela)
1 1/4 cup flour
130 grams/4.6 ounces butter, cold and cubed
2 tablespoons milk
1/2 teaspoon salt
4 onions, peeled and sliced into half moons
1/4 cup olive oil
1/4 cup milk
1 cup grated mild cheese, such as cheddar or edam
Grease a quiche dish and set aside.
Place the flour, butter, egg, milk and salt in a bowl and combine into pastry as quickly as possible either with a pastry beater or your hands.
Place in the refrigerator for minimum 30 minutes.
Meanwhile, place the oil in a medium skillet on medium/high heat. Place all the onions in the skillet and cook until browned and soft, approximately 10 minutes. Stirring every couple minutes to ensure even cooking. Once well cooked through, remove from the heat and allow to cool.
Preheat the oven to 180°C/350F.
Roll the pastry out and press evenly into the dish. Spoon the onions into the dish and sprinkle salt over the top.
Crack all the eggs into a bowl and beat until well combined. Add in the milk and combine. Pour evenly and consistently over the top of the onions then finish with the grated cheese.
Bake for 40 minutes until golden.
Remove and allow to cool for 5 minutes.
Slice and serve.