- 2 onion
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 pinch sea salt
- 1 dash worcestershire sauce
- 1 pinch caraway seed
- 1 teaspoon balsamic vinegar
- 3 ounces mild Gruyére
- 3 ounces emmentaler
- 5 Nellie's Cage Free Eggs
- 3/4 cup 1% low-fat milk
- 1 frozen deep dish pie crust
- 0black ground pepper
- Follow package directions for pre-baked crust but only bake for half the time. Your crust will be soft and partially baked, which is the result you want.
- Heat the olive oil and butter in a medium-sized skillet.
- Add onions and sweat them down without letting them burn.
- When they are almost cooked, add vinegar, caraway and/or thyme and salt plus Worcestershire sauce.
- Do not overdo the Worcestershire sauce or it will be over-powering.
- Continue to cook until soft, tender and sweet.
- Taste and add a bit of salt if you want a saltier flavor.
- Set aside.
- Prepare Cheese And Filling:
- Grate cheese and set aside.
- Put eggs and milk in blender.
- Add pepper and nutmeg.
- Blend until foamy and well mixed.
- Assemble Quiche:
- Spread onions evenly into piecrust.
- Top with 3/4 of the cheese.
- Add the egg/milk mixture from blender (you may have to whir it up again to re-mix it). The mixture should cover all the cheese and onions. You may end up with some leftover egg mixture depending on the size of your pie pan.
- Sprinkle the rest of the cheese on and push some of it into the pie. You want some cheese to be showing on top but most should be submerged.
- Bake at 375° until a knife comes out fairly clean after being stuck into the middle. There is a LOT of cheese and a higher than normal egg to milk ratio in this recipe so it takes less time to bake than most quiches.
- Check after 20 minutes and then every 5 minutes after that.
PER SERVING *
|Calories230Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|