I have, finally, discovered why people adore quiche, and I don’t think anyone could love one thing over the other –  creamy eggs surrounding braised or even caramelized vegetables with subtly cheesy undertones baked in a butter filled flaky shell, I believe that spells nirvana right there. But when one lacks a tart pan, not many, nay none can be made and you must satisfy your quiche love with the generosity of friends willing to make you one — and I’ve had my fair share of days sitting around, hoping some kind soul would pop by for a visit pop by to bring me quiche as I grab it from their hands and devour it mumbling a quick thank you as crumbs fall from my mouth and I scrape my plate to get the flecks of crust with the remaining crumbled bits of egg. But that unfortunately, or should I say thankfully, has never happened.

But, a few weeks ago I came face to face with a tart pan for a mere ten bucks and since they are so versatile being perfect not only for quiches but fruit tarts, savory tarts — or at least that’s what I keep telling Josh — I grabbed it and waited three whole weeks before using it! A serious mistake on all levels of sanity.

This quiche adoring girl was brought to a whole other level of oh my gaahh I love quiche because I could hardly wait for it to cool down before sliding my knife into it. It was savory sweet, yet had just a slight bit of tang from the gorgonzola. And don’t get me started on the thyme laced shell, because you all know already that I’m a total crust girl right?

Basically I am trying to say this quiche is so good, that I am kicking myself repeatedly in the shins (which really hurts) because I waited so long to break in my tart pan with this quiche. So please, I implore you, make this today. It really does make a good breakfast, or even brunch. Heck, I’d say lunch or dinner too. It’s even the perfect “Make this and bring it to your tart pan-less friend who adores quiche because she will adore you for like ever.”

Caramelized Onion and Gorgonzola Quiche
Adapted from Martha Stewart

Tart Dough:
1 3/4 cups all-purpose flour, plus additional for dusting
1/4 teaspoon coarse salt
1/4 cup minced thyme
9 tablespoons (1 1/8 sticks) cold butter, cubed
1 large egg plus 1 egg yolk, beaten
3 tablespoons ice water

Filling:
1 tablespoon extra-virgin olive oil
1 pound onions, cut into rings
2 large eggs
1/2 cup milk
1/2 cup heavy cream
1 teaspoon coarse salt
2 ounces gorgonzola dolce

Tart Dough: In a large bowl combine flour, salt and thyme and mix well. Using a pastry cutter cut in the butter until the mixture resembles coarse meal. Whisk together the egg, egg yolk and water in a small bowl. Mix into the flour mixture until dough is crumbly, but holds together when squeezed. If necessary, add 1 tablespoon of ice water at a time until you reach the right consistency. Shape dough into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured work surface, roll out dough to 1/4-inch thick. Press dough onto bottom and up the sides of a tart pan with a removable bottom; trim dough flush with the top edge of the pan (Meg note: the easiest way to trim the edges is to roll your rolling pin over the top of the pan. The pan’s edges with cut off the excess dough). Prick bottom all over with a fork. Transfer to a large rimmed baking sheet. Freeze until firm, about 30 minutes. Preheat oven to 400°F.

Line tart shell with parchment paper, and fill with pie weights or dried beans. Bake until dough start to feel firm on edges, about 20 minutes. Remove parchment and weights; continue baking until crust is pale golden brown, about 10 minutes. Let cool completely on a wire rack. Leave oven on.

Heat oil in a large heavy-bottom skillet over low heat until hot but not smoking. Cook onions, stirring frequently until golden brown, about 30 minutes. Let cool. (Meg note: to aid the caramelization process I sometimes add a teaspoon or so of brown sugar to the cooking onions.)

Whisk eggs, milk, cream, and salt together in a medium bowl. Crumble in 3/4 of the gorgonzola, and stir in onions. Pour mixture into tart shell. Dot the top of the quiche with remaining crumbles of gorgonzola. Bake until puffed and pale golden brown, about 30 to 35 minutes. Let cool at least 30 minutes before serving.