Smoked Cheddar and Caramelized Onion Quiche
This awesome quiche is for the smoked cheese lover in your life; we used smoked cheddar in our recipe but you can also use a smoked gouda. A store-bought frozen pie crust speeds up the prep work. Serve this for breakfast, lunch or dinner -- we love it any time of day!
PREP TIME
45 minutes
COOK TIME
1 hour / 15 mins
Ingredients
1 store-bought frozen pie crust
3 large red onions, cut into slivers
2 tablespoons olive oil
1/2 cup chopped fresh flat-leaf parsley
2 cups (8 ounces) shredded smoked cheddar cheese
1 1/2 cups half-and-half
4 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
3 large red onions, cut into slivers
2 tablespoons olive oil
1/2 cup chopped fresh flat-leaf parsley
2 cups (8 ounces) shredded smoked cheddar cheese
1 1/2 cups half-and-half
4 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
Directions
Pre-bake pie crust according to package directions.
While crust is cooking, sauté onions in oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are a deep caramel color. Remove from heat and stir in parsley. Place half of onion mixture in pie shell, and top with half of cheese; repeat with remaining onion mixture and cheese.
Whisk together half-and-half, eggs, salt, pepper and nutmeg; pour over cheese.
Bake at 350 F for 40 to 45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.
While crust is cooking, sauté onions in oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are a deep caramel color. Remove from heat and stir in parsley. Place half of onion mixture in pie shell, and top with half of cheese; repeat with remaining onion mixture and cheese.
Whisk together half-and-half, eggs, salt, pepper and nutmeg; pour over cheese.
Bake at 350 F for 40 to 45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.
Looking for inspiration? Try these recipes:
Kale and Butternut Squash Sauté
Chicken Marsala
Summer Corn Chowder
