Caramelized Onion Quiche
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.
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.
More Egg Recipes
- Black Bean Breakfast Burritos
- How To Make Perfect Hard Boiled Eggs
- How To Measure Partial Eggs
- Leek and Mushroom Quiche
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- 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
- 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.
Adapted from Caramelized Onion Quiche
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.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 286Total Fat 20gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 10gCholesterol 92mgSodium 303mgCarbohydrates 19gFiber 1gSugar 2gProtein 8g
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.
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.