Vidalia Onion and Mushroom Quiche is perfect for brunch, lunch or a light dinner. This savory quiche combines the flavors of the sweet Vidalia onion with earthy mushrooms to produce an amazing dish. It is complimented by nutty Gruyère cheese and baked in a tender and flaky pâte brisée crust. Leftovers, if any, can be reheated the next day!
Empty crust mixture into a 9-inch tart pan with removable bottom. Gently press the dough into the tart pan and up the sides to create the crust. Cover with plastic wrap; smooth out using a straight-sided measuring cup.
Bake for 20 to 25 minutes or until lightly golden in color. Remove parchment paper and weights. Bake an additional 10 minutes or until golden brown. (See Tip 6)
Heat remaining tablespoon of butter over medium-high heat in the same skillet used to cook the onions. Add mushrooms; cook, stirring constantly until liquid evaporates, about 1 to 2 minutes. Add Madeira and continue cooking over medium-high heat until liquid evaporates, about 1 to 2 additional minutes. Remove from heat; transfer to bowl with onions and let cool.
Bake at 375°F until center of quiche feels firm to touch, 20 to 25 minutes.
Cool on wire rack at least 10 minutes. When ready to serve, remove quiche pan ring; gently slide thin-bladed spatula between quiche pan bottom and crust to loosen, then slide quiche to serving dish. Cut into wedges and serve.
Yield: One 9-inch quiche. (See Tip 7)