Southern Saturdays with Virginia is back just in time for Mother's Day. This Saturday we're making quiche using sweet Vidalia onions. Virginia, being a good Georgia girl, loves her sweet onions. They are the Official State Vegetable of Georgia so I don't want to hear anything about those faux sweet Texas onions. Growing up on the East Coast, Vidalia onions were one of those things you could get once during the season when they were sold out of the back of a semi trailer much like Florida oranges and grapefruits. My mother would fry up delicate little onions straws out of those Vidalias, making me some kind of viscious fried onion junkie. Today, however, we'll be making a Vidalia Onion Confit as a filling to quiche.
Virginia's recipe calls for 5 - 6 onions or 1 1/2 pounds but I don't know if they had a spectacular growing season or they are feeding these onions steroids because they were huge!! I only needed two and they were two of the small ones.
A little blind baking of the quiche crust with parchment paper lining the crust and then a layer of dried beans as weight to keep the crust level while it bakes.
The sweet onion confit goes into the bottom and then the custard mixture is ladled on top. Baked in the oven until set and voila....
...a quiche fit for Mom. Happy Southern Saturdays and Happy Mother's Day to all the Moms out there and especially my mom. Can you make me some of those onion straws the next time I'm home? I promise not to whine too loudly.