Mother Earth Living

Farm Fresh: Sweet Onion Quiche

A hearty quiche made with sweet onions, farm-fresh eggs and locally produced cheese is a delicious entree for a relaxed Sunday brunch.
By Gretchen Roberts
March/April 2007
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A hearty quiche made with sweet onions, farm-fresh eggs and locally produced cheese is a delicious entree for a relaxed Sunday brunch.
Photo By Joe Coca


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Sweet Onion Quiche
Serves 6 to 8

Even the hungriest of men will find this hearty quiche with bacon and sweet, caramelized onions up to par. This dish involves several steps, but you can make it ahead of time and serve it at room temperature if you wish. Use a fresh cheese from your farmer’s market if you can find it.
 
9-inch pie crust (homemade or refrigerated ready-to-bake)
1 medium sweet onion, halved and thinly sliced
2 tablespoons butter
1 tablespoon sugar
4 eggs
1 1/2 cups milk or half-and-half
2 cups grated cheese (Swiss or white cheddar)
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/8 teaspoon ground nutmeg
6 strips of bacon, fried crisp and crumbled

1. Preheat oven to 400˚F.

2. Line a 9-inch pie pan with pie crust; trim and crimp edges of pastry. Set aside.

3. Cook onions, butter and sugar in a large skillet over medium heat, stirring occasionally, until onions are tender and golden brown, about 15 minutes. Set aside to cool.

4. Whisk eggs in a medium bowl; stir in milk, cheese, salt, pepper and nutmeg. Layer onions in pie crust and pour egg mixture evenly over top. Sprinkle with bacon. Bake quiche for 35 to 40 minutes or until center is just set. Cut into wedges and serve warm or at room temperature.








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