Sweet Onion and Herb Quiche
Description
Quiche is typically part of French cuisine, but has become increasing popular in other countries as well. Egg dishes make the best meals. They are perfect for breakfast, brunch, lunch and even dinner. Make it for Meatless Mondays or Fridays or anytime you
Ingredients
1 frozen pie crust
1 medium sweet or Vidalia onion
5 large eggs
1 cup half and half, regular or low-fat milk
1/3 c. chopped herbs, like thyme and chives or your favorite
2 T. Dijon mustard
3 T. grated Parmesan cheese
1/2 t. salt
freshly ground black pepper, to taste
1 c. shredded cheese, Italian blend, Cheddar cheese, or a smoked cheese of your choice
4 oz. goat cheese, crumbled (or chèvre cheese)
Directions
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Preheat oven to 400 degrees.
Pre-bake the crust at 400 degrees for about 10 minutes, or until light brown to prevent a soggy crust. Remove from the oven.
Peel and slice the onion very thinly. If you have a mandoline, use the 1/8 inch setting, or just use a knife and carefully cut the slices as thin as possible. Break apart the rings; evenly spread the onions right into the pre-baked crust. The entire onion may not needed if the onion is large.
Whisk eggs and cream together, breaking up the eggs completely. Stir in the herbs, Dijon, and Parmesan cheese; season with salt and pepper.
Spread the shredded cheese on top of the onions; spread on the goat cheese.
Pour the egg mixture the onions and cheese; spread out the herbs across the entire top of the quiche.
Bake about 40-50 minutes, until the quiche is puffed, browned, and set in the center.
Cool. Remove from pan to a pretty platter or plate.
Serve at room temperature or warmed up.