FEB
14

Caramelized Onion Quiche

Breakfast and Brunch, Eggs | 21 comments

Back in November I told you about a fun new site called Kitchen Play (related: Greek Puff Pastry Appetizers with Kalamata Olives). I thought it was a fun, inventive experience so when the chance came to participate again I was all ears.

This event is part of the SideCar Series, a play on location in which Kitchen Play will pair smaller groups of bloggers with sponsors and products to create themed events and recipes. This month’s theme is building a better breakfast with eggs, sponsored by the American Egg Board. How fun! Breakfast recipes are some of my favorite to cook up.

caramelized onion quiche

One of my favorite ways to cook eggs for breakfast is in a quiche or fritatta. I particularly love the flavors in this Caramelized Onion Quiche for a special breakfast or brunch.

Eggs have gotten a bad rap in the past, but that never stopped me from enjoying them at breakfast. I think most foods when eaten in moderation can be just fine, but I’m thrilled to hear the news from the USDA that eggs are actually lower in cholesterol and much better for you than originally thought. Read on for more information on the new study.

american egg board caramelized onion quiche

Caramelized Onion Quiche with Dubliner

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Ingredients:

1 recipe pie dough
2 Tbs olive oil
2 red yellow onions (about one pound total)
Salt and freshly ground pepper
1 1/4 tsp balsamic vinegar
1 Tbs chopped fresh parsley
1 teaspoon fresh thyme leaves or 1/2 tsp dried
1/2 cup milk
1/2 cup half and half
3 large eggs
dash nutmeg
4 1/2 ounces Dubliner cheese, grated

Directions:

Cut the onion in half, then cut the onions into 1/4 to 1/2 inch thick slices. Preheat oven to 350°.

Prepare your favorite savory pie crust and fit it to the tart pan. Line the uncooked crust with parchment and top with rice or dried beans - at least two thirds of the way full. Bake the pie crust for 15 minutes at 350 degrees F. Remove crust from oven and allow it to cool for a few minutes.

Remove the parchment and discard the beans or rice. Using a fork, poke a few holes in the bottom of the crust to release air. Transfer to a wire rack to cool while making filling.

In a large, heavy bottomed saute pan, heat the olive oil over medium high heat. Add the onions, sprinkle with 1/4 teaspoon salt and saute for about 10 minutes over medium-high heat. Then, reduce to medium low and continue to cook for 20-40 minutes, or until they tender and golden. Stir in the balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Stir in herbs and remove from heat.

Place tart pan on a baking sheet to catch accidental overflows. Spread half of the cheese over the crust, topped by the onions and then the remaining cheese.

In a medium bowl, combine milk, half and half, and eggs. Season with nutmeg, salt, and pepper. Pour the egg mixture over the cheese and onions. Transfer to oven (with the baking sheet), and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10-15 minutes before slicing.

Note: You can also use 6-8 individual sized tart pans, about 3-4 inches in diameter. Just cut individual rounds out of the dough that fit your tart pans.


Egg Study Findings

In 2010 the USDA tested the nutrient content of a random sample of regular large shell eggs collected from across the country. The last time this testing procedure was completed was in 2002. Within the last 8 years the cholesterol of a large egg decreased by 14% and the vitamin D increase by a whopping 64%.

According to the new data, eggs – which are one of the few naturally good sources of Vitamin D – now contain an average of 41 IU of Vitamin D, which plays an important role in calcium absorption, helping to form and maintain strong bones.

The new cholesterol values averaged 185 mg per egg with the recommended daily allowance at 300 mg per day. It’s not far-fetched to say that consuming an egg for breakfast can be part of a well-balanced and budget-friendly diet.

Prizes!

The American Egg Board is giving away a year’s supply of eggs to 6 lucky winners (value around $100)! If you’d like to learn more about how to win, head over to Kitchen Play for the complete rules and details.

Related Egg Posts:



incredible egg

I have written this post and shared this recipe as part of my participation in the “Build a Better Breakfast with Eggs” campaign in partnership with Kitchen Play’s SideCar Series and The American Egg Board. I have been compensated for my time and cooking expenses but my opinions and tastes are my own.

For more information on the research on cholesterol and the nutritional benefits of eggs, along with egg recipes and cooking tips, visit The American Egg Board at www.incredibleegg.org.

Katie Goodman

About the Author:

Katie’s lifelong interest in cooking good food has shown her that part of the goodness in life is enjoying delicious food with friends and family. She is: Mom. Writer. Photographer. Recipe Developer. Website Founder. Lover of all things good in life. A mix of great recipes, family memories, and yummy photography is what Katie serves up each week at GoodLife Eats™. Katie and her family reside in Colorado.

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21
RESPONSES - LEAVE A COMMENT BELOW
  • 1
    Casey - February 14, 2011 @ 5:22 am

    Hi Katie,

    This looks so elegant and sounds absolutely delicious. Whether made as one large quiche or individual tarts, it is sure to impress. Thanks for your work in promoting the incredible egg!

    Best,
    Casey
    Kitchen PLAY

    [Reply]

  • 2
    Courtney - February 14, 2011 @ 5:29 am

    I love quiche with caramelized onions. This looks divine, also love the little facts about eggs! :)

    [Reply]

  • 3
    Happy when not hungry - February 14, 2011 @ 5:38 am

    This looks so delicious! Love your photos too!

    [Reply]

  • 4
    Lauren - February 14, 2011 @ 6:08 am

    This quiche could not get any better – caramelized onions, cheese, eggs… some of my favorites :) . Delicious!

    [Reply]

  • 5
    Blog is the New Black - February 14, 2011 @ 6:11 am

    Caramelized onions are like bacon- they make EVERYTHING better!

    [Reply]

  • 6
    Sharlene - February 14, 2011 @ 6:54 am

    I made caramelized onion pizza over the weekend and my family couldn’t get enough. I’m sure this would be a big hit!

    [Reply]

  • 7
    Jane - February 14, 2011 @ 7:05 am

    Hi Katie,
    This recipe looks awesome and your photos are gorgeous! Can’t wait to try this! My family will love it!

    I’m also participating in the Build A Better Breakfast With Eggs Side Car event at Kitchen Play:

    http://tinyurl.com/4vw6zef

    [Reply]

  • 8
    brandi@BranAppetit - February 14, 2011 @ 7:20 am

    Beautiful quiche! I’ve never made one at home, but it’s on my list :) We love eggs.

    [Reply]

  • 9
    Chicago Cuisine Critique - February 14, 2011 @ 9:30 am

    That looks delicious!

    [Reply]

  • 10
    Amber | Bluebonnets & Brownies - February 14, 2011 @ 10:56 am

    These quiches look delicious! Love Dubliner.

    [Reply]

  • 11
    Lauren from Lauren's Latest - February 14, 2011 @ 2:16 pm

    I’ve said it before, I’ll say it again- I love your photos! They make your food look so fabulous! And, I need to pick of some mini tart pans! These look divine. I love quiche.

    [Reply]

  • 12
    Fuji Mama - February 14, 2011 @ 3:35 pm

    It’s hard to beat a good quiche! And almost IMPOSSIBLE to beat a quiche that features caramelized onions! Swoon! Gorgeous photos!

    [Reply]

  • 13
    Shaina - February 14, 2011 @ 4:08 pm

    So, you’re moving next door so I can eat these when you make them, right? No? I have to make my own? Sniffle. Pout.

    [Reply]

  • 14
    Tracy - February 14, 2011 @ 5:11 pm

    I love quiche and I love caramelized onions! Delicious!!

    [Reply]

  • 15
    rachel - February 14, 2011 @ 6:07 pm

    I love caramelized onions. It has a very nice flavor and the aroma is very appetizing.

    [Reply]

  • 16
    Sylvie @ Gourmande in the Kitchen - February 14, 2011 @ 8:03 pm

    I love the sweet flavor that caramelizing the onions gives, and of course it’s a perfect filling for quiche.

    [Reply]

  • 17
    Brenda @ a farmgirl's dabbles - February 14, 2011 @ 8:49 pm

    If I could have a slice of quiche with a side of fresh greens 6 mornings a week, I would be a very happy camper. This looks delicious!!

    [Reply]

  • 18
    Jun - February 14, 2011 @ 11:14 pm

    I’ve never tried this before, and sounds interesting. Thanks for sharing!

    [Reply]

  • 19
    Sarah Caron - February 15, 2011 @ 7:08 am

    Looks delightful! I make a caramelized shallot and blue cheese quiche that is always a crowd pleaser. Love that you used Dubliner in this one — one of my very favorite cheeses.

    [Reply]

  • 20
    Wenderly - February 15, 2011 @ 10:14 am

    That just looks mouthwatering! And I couldn’t agree more about how fabulous eggs are for you! Can’t wait to try this!

    [Reply]

  • 21
    Jen @ My Kitchen Addiction - February 15, 2011 @ 11:21 am

    This looks great! I love to make quiche… Great news about eggs, too. Eggs are one of my favorite foods to make for breakfast (and sometimes lunch or dinner!).

    [Reply]

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