Oh boy. Who hid the secret deliciousness of QUICHE from me for all these years? It sounds disgusting but tastes AMAZING. I stumbled across quiche because I try (TRY!) to keep our grocery budget at $50 a week for our family of three. (I have succeeded once in my three months of trying. It may be time to raise that budget.) This recipe serves 6 at $1.08 per serving, so hey! It takes about 15 minutes of active cooking, but the rest of the time it's either simmering or baking, so it's a great recipe if you have things to do other than saunter around the kitchen all day.
Adapted from a Family Circle recipe
Caramelized Onion Quiche
Makes 6 (really, 8) servings Prep 15 minutes Cook 40 minutes
Bake at 375° for 45 minutes Cool 10 minutes (right.)
1 refrigerated pie crust
1/4 cup olive oil
5 cups thinly sliced onions (2-3 big ones)
1 cup milk
1 TBS Dijon mustard
1/2 tsp salt
1/4 tsp pumpkin pie spice
1 cup Trader Joe's Quattro Formaggio (Parmesan, Asiago, Fontina, mild Provolone)
1) Wash your hands please.
2) Preheat oven to 375° and fit a 9-inch pie plate with your pie crust. (Recipe to follow in the next post if you want to make your own. It is worth it and delish.) Cover the pie crust in the pie plate with saran wrap and stick it in the fridge.
3) Heat your oil in a large sautee pan or dutch oven over medium heat and add all your onions. Stir em around and leave em alone but come and check on them every once in a while. They should get stringy and gloopy and sweet and caramelized after 35-40 minutes, and when they do, just turn off the heat and set them aside for a bit.
Completely unrelated, I always use a wooden spoon when messing with onions. There's no reason for this, it just feels right.
4) In a large bowl, whisk your eggs, milk, mustard, salt, and pie spice together. Remove your pie plate from the fridge and sprinkle the cheese on the bottom, followed by the onions, then pour the eggy mix on top of it all. Pop it in the oven at 375° for 45 minutes, or until the eggs are set and the crust lightly browned.
After this time you're supposed to let it cool for 10 minutes before eating, but honestly, you have some willpower if you can wait the full 10. I am telling you, it was the yummiest, best thing I've eaten in a while. It's good to serve with salad or something else really light, lest you eat your weight in cheesy, custardy, savory goodness.
Enjoy with friends or family!