Crust-(You may use store bought crust) 4 ½ cups all-purpose flour 1 ½ tsp. Salt
Mix flour and salt; add 1 ½ cups unsalted butter, cut into pieces, softened. Mash the butter into the flour and salt until it resembles coarse crumbs. Drizzle 2-3 tbsp heavy cream over the top, stirring until it looks damp. Roll out crusts, press in pan and prick sides, and bake for 18-22 minutes at 425˚. After cooled, brush with 1 egg yolk and a pinch of salt on crust and return to oven for 1-2 minutes until glaze is set. Makes 3 piecrusts.
Red Onion Compote 3 ½ large red onions halved & cut into ¼ inch slices 1/3 cup dry red wine 1/3 cup red wine vinegar ¼ cup light brown sugar, packed ¼ cup mild honey 2 tablespoons pomegranate juice
In medium saucepan, cook on low heat the red onions, dry red wine, red wine vinegar, brown sugar, and honey. Stirring occasionally cook until sugar is dissolved, then simmer stirring often. Cook about 30 minutes until it gets to a marmalade consistency. Then stir in the pomegranate juice until juice is absorbed. Makes 2 cups.
Quiche Mixture 6 eggs 2 cups cream, gently heated ½ tsp salt ½ tsp pepper ½ cup red onion compote (for 2 quiches) 1 5.3 oz Chavrie goats milk cheese (for 2 quiches)
Heat your cream in a saucepan to warm it. Beat 6 eggs, and combine with the warm cream slowly so the eggs don’t curdle. Add the salt and pepper, whisk. Take your Chavrie goat cheese and chop it into small pieces. Take your onion compote and coarsely chop it. Divide your onions and goat cheese up for your 2 quiches and place them evenly on both crusts. Pour your egg and cream mixture evenly into the two pans. Bake at 325˚ for 30-40 minutes or until a knife inserted comes out clean. Remove from oven and cool a bit before slicing.