Recipes from the Farmers’ Market: Carmelized Onion Quiche

Well.  Technically this isn’t QUITE a quiche, because I didn’t bake it in a crust, and because it’s overloaded with cheese and milk.  I like it better that way, though – so it’s almost custardy and gooey with cheese.  Doesn’t hold together as well as a standard quiche, but holy cow, it’s GOOD.  This is a fun one to bust out for casual parties, because it always goes over well and although the onions are a little fiddly, there’s nothing hard here.

Ingredients:
1 lb onions, halved and thinly sliced
1 Tbs butter
8 oz. shredded Swiss cheese
8 oz. shredded Mozzarella
8 eggs
2 cups half-and-half
1/4 tsp nutmeg
8 oz. diced ham (optional)
Salt and pepper to taste

The Recipe:
For the onions:
Melt the butter in a large pan.  Add the onions and cook over medium heat for about 30 minutes, stirring occasionally.  (Really, this takes a while, but it’s not hard, and you don’t need to babysit it much.  Just check in and give them a shove around the pan from time to time.)  Once you see brown bits on the bottom, increase the heat to high and stir until they’re brown and soft.  (Add a splash of water if they start to burn.)

Preheat the oven to 350 degrees.  Butter a large baking dish, and spread the onions across the bottom.  Add the diced ham, if you’re using it, along with about half the Swiss and half the Mozzarella (you don’t need to be exact – just eyeball it).

In a large bowl, whisk the eggs until they’re combined.  Add the half-and-half, nutmeg and the salt and pepper, and stir to combine.  Pour the mixture over the cheese and onions in the pan.  Sprinkle the rest of the cheese across the top of the eggs.

Cover with foil and bake for 35 minutes.  Take the foil off and bake for 10 minutes more.  Be aware that this won’t ever quite set, and that’s good: you want that custardy consistency.  But keep an eye on the top, and when it starts to get nice and brown, pull it out of the oven.  This is good hot or at room temperature, but unlike regular quiche, I wouldn’t serve it cold.  The texture would get weird.

How did it go?
Well, since I have to admit that I’ve been making variations on this recipe forever, I guess that’s an indication that’s it works well!  Honestly, this is prime comfort food.  And if the amount of cheese and half-and-half horrifies you (clearly I am not a fat-phobe, for better or worse), you can safely reduce both by about half.  That will give you a dish with the consistency more like a “regular” quiche, and one that you can serve cold.  Raw cheese works fine, but I wouldn’t use raw milk.  As I discovered with the Kale Gratin, raw milk tends to separate into curds and whey in the oven – yeeecchh.

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2 responses to this post.

  1. That quiche was awesome!

    Reply

  2. Yay! I’m glad you liked it! 🙂

    Reply

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