This was inspired by a flip through Mark Bittman's How to Cook Everything, which includes a caramelized onion variation in the quiche section.
lots o' onion
You will need:
- 1 tbsp unsalted butter
- 4 cups (about 4 smallish) onions, thinly sliced
- .5-1 tsp fresh or dried thyme
- 1 standard 8" pie crust (I used a prefab)
- 5 eggs
- 1 cup milk (I used whole, cream or reduced fat also works)
- a few ounces goat cheese
- cayenne pepper (optional)
- salt & pepper to taste
- heat butter in heavy pan until melted, add onions and saute slowly over medium to low heat until caramelized. this step may take up to 1/2 and hour. with my super-crappy electric stove I had to turn the heat between low and medium often, making sure the onions were still cooking, but not browning too fast and getting crunchy, when almost done stir in the thyme. The onion should reduce to about 1.5 cups total
- meanwhile par-bake the pie crust at 375 for 5-10 minutes, until golden-brown, then reduce oven to 325
- in large bowl gently beat together eggs, milk, a pinch fresh grated nutmeg and cayenne pepper. add salt & pepper to your preference
- gently spread some of the onions over the crust, pour in egg mixture, and distribute remaining onions evenly. crumble goat cheese over the top.
- bake at 325 until quiche is set, somewhere around 30 minutes. if it still looks loose bake longer, checking after each additional 5-7 minutes
- you can broil it for a minute or two at the end to give the top a nice golden top
dinner, with a guest appearance by spicy carrot-cauliflower soup
With the pre-made crust this is a really low-attention hands-off meal I'd even made on a work night.
I didn't add any salt originally, and the eggs definitely needed it to help them stand up to the sweet onion.
The goat cheese kind melded in too well, next time I'd use more.