Swiss Inspired Onion Quiche
Submitted by Lisa Eichholzer-Walker
2 medium sized onions; 1 yellow and 1 red, chopped
1 tbsp. olive oil
1 tbsp. salted butter
Pinch of sea salt
Dash of Worcestershire sauce
Pinch of caraway seed or 1/4 tsp. dried thyme or BOTH (these herbs are optional)
1 tsp. white balsamic vinegar (if you do not have white, use regular)
3 to 4 ounces of mild Gruyere, grated
3 to 4 ounces of Emmentaler Swiss, grated
5 Nellie’s Free Range Eggs
3/4 cup 1% milk
1 frozen, deep dish style pie crust (or you can make your own)
Fresh ground black pepper
1. Spread onions evenly into piecrust.
2. Top with 3/4 of the cheese.
3. Add the egg/milk mixture from blender (you may have to whir it up again to re-mix it). The mixture should cover all the cheese and onions. You may end up with some leftover egg mixture depending on the size of your pie pan.
4. Sprinkle the rest of the cheese on and push some of it into the pie. You want some cheese to be showing on top but most should be submerged.
1. Bake at 375° until a knife comes out fairly clean after being stuck into the middle. There is a LOT of cheese and a higher than normal egg to milk ratio in this recipe so it takes less time to bake than most quiches.
2. Check after 20 minutes and then every 5 minutes after that.
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