Wednesday, May 25, 2016

Loving the fresh fruits and veggies

that are coming in to our local Farmer's Markets - 
Here's my take on a Caramelized Onion Quiche I made recently -- I had some vidalia onions that needed to be used.  
This recipe is from Southern Living [always trustworthy.]
My tweaks are in RED - because I'm all about using what I have on hand. 
It was delicious.

Caramelized Onion Quiche

1 (14.1-oz.) package refrigerated piecrusts- I used frozen, deep dish pie shells
3 large sweet onions, sliced (about 1 1/2 lb.)
2 tablespoons olive oil
1/2 cup chopped fresh flat-leaf parsley
6 cooked bacon slices, crumbled
2 cups (8 oz.) shredded Gruyere cheese- I used a combo of goat cheese [sliced and under the warm onion - and mixed grated cheese, on top after baking]
1 1/2 cups half-and-half
4 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg


1. Preheat oven to 425°. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 12 minutes. Remove weights and foil, and bake 8 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
2. Meanwhile, cook onions in hot oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are caramel colored. I added a thinly sliced apple to the mix. Remove from heat, and stir in parsley and bacon. Place half of onion mixture in tart shell, and top with half of cheese; repeat with remaining onion mixture and cheese. See above, I put the goat cheese UNDER the onions and the other on top of the quiche after baking.
3. Whisk together half-and-half and next 4 ingredients; pour over cheese.
4. Bake at 350° for 40 to 45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.

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