With March here, St Patrick's day is not too far off and that is the perfect excuse to cook with some alcohol! One trick that I use to quickly caramelize onions is to add water to the pan which allows for more surface surface area to be in contact with the heat and it allows you to use a higher temperature. The last time I was caramelizing some onions I was thinking that instead of using water, why not use a beer or a wine and with St Patrick's day on my mind a lot recently a nice dark Irish stout like Guinness seemed like the perfect way to go. I was looking for an idea for brunch this past weekend and a Guinness braised onion and white cheddar quiche was sounding like it would hit the spot! In addition to the onions and cheese I really could not resist adding bacon to the quiche and from there I built up the flavours with some grainy mustard and Worcestershire sauce in addition to a bit of cayenne for heat. The Guinness braised onion and aged white cheddar quiche turned out amazingly well! The sweet Guinness braised onions contrasted nicely with the sharp aged white cheddar and the rest of the flavours really played well together in the quiche.
Feel free to enjoy a pint with your quiche!
Guinness Braised Onion and Aged White Cheddar Quiche
Guinness braised sweet caramelized onions baked into a savoury aged white cheddar quiche with a light and flaky, buttery crust.
Servings: makes 6 servings
Prep Time: 10 minutes
Cook Time: 1 hours 15 minutes
Total Time: 1 hours 25 minutes
- 4 slices bacon, cut into 1 inch pieces
- 1 pound onions, sliced
- 1/2 cup Guinness
- 2 teaspoons grainy mustard
- 2 teaspoons Worcestershire sauce
- 1 cup cream
- 4 eggs, lightly beaten
- 1 cup aged white cheddar, shredded
- cayenne, salt and pepper to taste
- 1 pie crust, rolled out and fitted to a pie plate, chilling in the fridge
- Cook the bacon in a pan oven medium heat until crispy and set aside on paper towels to drain reserving the grease in the pan.
- Add the onions and saute until tender, about 5-7 minutes.
- Add 1/4 cup Guinness and simmer until the liquid has mostly evaporated, about 15 minutes and repeat.
- Remove from heat and mix in the grainy mustard and Worcestershire sauce and place in a large bowl.
- Mix in the bacon, cream, eggs and 1/2 of the cheese and season with cayenne, salt and pepper.
- Pour the mixture in to the pie crust and top with the remaining cheese.
- Bake in a preheated 375F oven until golden brown on top and set in the center, about 25-30 minutes.
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Guinness ‘French’ Onion Soup
Looking for more St Patrick’s Day recipes?