Monday, November 15, 2010

Cheese & Onion Quiche

I realize I've been posting a ton of breakfast recipes lately, but I've had quite the back-up of recipes to post after my brunch a few months, lucky you! Here's another quiche recipe that is to die for! People always seem to worry when eating recipes with onions or garlic for breakfast, but honestly it's worth it. You will think, just like I did, that you will never use all of the onion this recipe calls for in one quiche, but you do. It works because the onion really balances out the cheese. For this particular recipe I chose to follow the recipe and use a store bought pie crust, but I'd really recommend using the Macrina's pie crust recipe I posted a while ago if you have the time. This recipe would be great for a day after holiday breakfast/brunch addition! Enjoy!!

Chicken & Onion Quiche
Ready made shortcrust pastry
5 tbsp butter
5 small onions thinly sliced
2 Eggs
1 1/3 cup heavy cream
3/4 cup grated Gruyere cheese

1. Roll out the pastry and put into a tart/quiche dish and put in the freezer for 20 minutes

2. Preheat the oven to 400*

3. While the pastry is chilling, heat the butter in a pan and cook the onion for 20 minutes stirring occasionally.

3. Pull the pie pan and lightly prick the bottom of the tart with a fork. Line the pastry with parchment paper and place full cans of baked beans on top. Bake the tart for 20 minute, remove the paper and beans, then continue for 5-10 minutes until browned. (My pastry puffed up, but it was totally fine).

4. While the crust is baking, beat the eggs in a bowl, then gradually add the cream. Stir in the onions and half the cheese. Fill the baked pastry with the mixture and then sprinkle with remaining cheese. Bake for 20 - 25 minutes. Enjoy!!

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