 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
This recipe is a close cousin of the famous Quiche Lorraine. The main difference is that deliciously sweet, sautéed onions replace the bacon and cheese. Ingredients:
2 tablespoons butter |
1 1/2 cups chopped white onions |
4 eggs |
1 cup half-and-half |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/8 teaspoon freshly grated nutmeg |
Directions:
1. Fit pastry into a deep-dish pie pan. (1 recipe pate brisee #rz.170934).
2. Sauté the onions in the butter over medium heat for about 10 minutes, until they turn very soft and translucent.
3. Preheat the oven to 375 degrees.
4. Sprinkle the onions onto the bottom layer of the pastry.
5. Beat together the eggs, half and half, salt, pepper, and nutmeg.
6. Pour the eggs over the onions and bake the quiche for 45-50 minutes, until the eggs are set in the middle.
7. Cool slightly and serve.
|
|