Caramelized Onion Quiche with Dubliner
Happy Meatless Monday! Try this delicious quiche. It’s makes a wonderful light dinner served with a green leafy salad.
Ingredients
1 recipe pie dough
2 Tbs olive oil
2 red yellow onions (about one pound total)
Salt and freshly ground pepper
1 1/4 tsp balsamic vinegar
1 Tbs chopped fresh parsley
1 teaspoon fresh thyme leaves or 1/2 tsp dried
1/2 cup milk
1/2 cup half and half
3 large eggs
dash nutmeg
4 1/2 ounces Dubliner cheese, grated
Directions:
Cut the onion in half, then cut the onions into 1/4 to 1/2 inch thick slices. Preheat oven to 350°.
Prepare your favorite savory pie crust and fit it to the tart pan. Line the uncooked crust with parchment and top with rice or dried beans – at least two thirds of the way full. Bake the pie crust for 15 minutes at 350 degrees F.
Remove crust from oven and allow it to cool for a few minutes.
Remove the parchment and discard the beans or rice. Using a fork, poke a few holes in the bottom of the crust to release air. Transfer to a wire rack to cool while making filling.
In a large, heavy bottomed saute pan, heat the olive oil over medium high heat. Add the onions, sprinkle with 1/4 teaspoon salt and saute for about 10 minutes over medium-high heat. Then, reduce to medium low and continue to cook for 20-40 minutes, or until they tender and golden. Stir in the balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized.
Stir in herbs and remove from heat.
Place tart pan on a baking sheet to catch accidental overflows. Spread half of the cheese over the crust, topped by the onions and then the remaining cheese.
In a medium bowl, combine milk, half and half, and eggs. Season with nutmeg, salt, and pepper. Pour the egg mixture over the cheese and onions. Transfer to oven (with the baking sheet), and bake until just set in the center, 30 to 35 minutes.
Cool on a wire rack for about 10-15 minutes before slicing.
Note: You can also use 6-8 individual sized tart pans, about 3-4 inches in diameter. Just cut individual rounds out of the dough that fit your tart pans.
