Caramelized Onion & Goat Cheese Quiche

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I tried out several variations of this dish, as I feel like a good quiche is a good crowd pleaser and a great lunch. I added a side salad of arugula to go with this quiche and it was great! My main focus for this quiche was to find ways to incorporate more eggs and less cream/milk, as it makes it more satisfying and healthier in my opinion. This balance seemed to work out just perfectly!

Caramelized Onion & Goat Cheese Quiche

Makes 1 Quiche (Serves 6-8)

  • 3 eggs (I’ve also done 4 and 1 egg white and liked it!)

  • 1/2 cup 2% milk (can also do whole milk)

  • 1/2 teaspoon sea salt

  • big pinch pepper

  • 1/2 onion, sliced

  • 1 tablespoon (plus maybe some more) extra virgin olive oil

  • 1 teaspoon balsamic vinegar

  • 1/4 cup- 1/2 cup crumbled goat cheese or shredded mozzarella (depends on how cheesy you want it!)

  • Olive Oil Pie Crust (see below)- need just slightly more crust- add just a bit

First caramelize the onions. You can do this in a variety of ways. I like to make a big batch (with at least 1-2 onions) and then use about 1/3 of the batch for this recipe and then the rest for toppings for other meals that week. Place a large saute pan over medium heat and add enough olive oil to generously coat bottom of pan. Once pan is hot, add in sliced onions and saute until browning, about 5-7 minutes. Once they are browned, lower the heat to low and continue to saute until they are wilted (see picture below for an idea), about 15-20 more minutes. During this time, season with salt and add in a teaspoon of balsamic vinegar for a touch of depth and sweetness.

Preheat oven to 375. Combine eggs, egg white (if using), and milk in a small bowl and whisk to combine thoroughly. Add in salt and pepper. Set aside.

Oil pie dish and place in whole wheat pastry crust. Add in onions and cheese. Pour egg mixture over onions and cheese. Bake for 35-45 minutes, until set and a knife comes through cleanly.

Olive Oil Whole Wheat Pastry Pie Crust

  • 1.75 cups + 2 tablespoons whole wheat pastry flour (180 grams)

  • 1/4 teaspoon sea salt

  • 7 1/2 tablespoons oil

  • 4 tablespoons water

Place pastry flour and sea salt in food processor. Mix oil and water in a separate cup. While the processor is running, add in oil/water mixture slowly. Let continue to process until it begins to create a ball of dough.

Remove from food processor and place between two pieces of parchment paper. Roll out the dough until it is about 1/2’’ thick. When rolling out, start from the center out each time with the pin and keep in mind it should be a circular shape!

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