Cheese and Onion Quiche

INSTRUCTIONS:

For the Pate Brise:

1. Preheat to 375 degrees F.
2. Zest a whole lemon
3. In a small bowl, combine the juice from 1 lemon and an egg. Whisk together.
4. In a large bowl add flour, grated butter (cold), salt. Mix with your hands.
5. Drizzle in lemon mixture. Add in lemon zest.
6. Work the dough with your fingers, kneading in the bowl to break down the butter.
7. Cover dough with plastic wrap and roll into a disk while it’s at room temperature.
8. Transfer to the fridge until firm.

For the Onions:

1. Roughly chop an onion.
2. Add to a well buttered pan.
3. Over medium heat, cook for about 10 min.
4. Slice shallots and set aside. These will be added to onions just before they’re finished.

5. After about 10 min, add shallots and a pinch of salt into the carmelized onions. Cook for another 10-15 min. 

6. Transfer them to a bowl to rest.

For the Quiche:

1. Roughly chop swiss chard, parsley, mushrooms, zucchini and summer squash. Add everything to a bowl.
2. Add butter to a pan.

3. Combine vegetables, a pinch of salt and a pinch of white pepper in the buttered pan. Cover with a lid to cook down.

4. After veggies have cooked, add balsamic vinegar.

5. Roll out the dough on a pastry mat. Prick with a fork before adding to pan.

6. Carefully work the dough into a quiche pan.

7. Transfer back to the fridge to chill. 

For the Custard:

1. Take the thyme leaves off of the vein. Chop up. Grate parmesan and gouda
2. In a large bowl, add eggs, cheeses, heavy cream, parsley and thyme.
3. Give it a whisk.
4. Roughly chop artichoke hearts.

5. Add in the artichokes, caramelized onions and vegetables.

6. Mix together.

For the Assembly:

1. Add mixture to crust.
2. Tent with tin foil and bake for about 20 min at 375 degrees F.
3. Reduce heat to 350 degrees F and bake for about 40 min.