Caramelized Onion and Mushroom Quiche

My husband won't eat quiche. He's very resistant to onions and won't even look at mushrooms. This dish has all of the above...which translates to a WHOLE QUICHE for me! Every time a group of girls would head to a tea room for brunch, I almost always ordered the quiche of the day without ever cracking open my menu. When I discovered how simple quiche was to make at home, I've had so much fun coming up with dozens of varieties. (No, I'm not exaggerating. I buy a lot of eggs, friends.) You can throw almost anything from your fridge into an egg pie. This one uses caramelized onions, shiitake mushrooms, and smoked Gouda for a simple and flavorful vegetarian version.   

*I use organic ingredients in my cooking, but this will still taste delicious if organics are not used.

Let me start by saying if you don't want to take the 25 minutes to caramelize the onions, you can just saute them. The taste won't be quite the same, but it will still be good. This is a great post with step-by-step instructions on caramelizing onions. (She says it can take from 30 minutes to an hour...I've always done mine in under that time. I guess I'm not a pro.)

      

     

       

Cooking Instructions:

1. Thinly slice one yellow onion.

2. Caramelize in butter or olive oil.
3. Use a fork to punch holes in the bottom of the pie crust. Then grate 3 ounces of smoked Gouda (or your smoked cheese of choice) and spread across pie crust.

4. Chop mushrooms and green onions. Spread over cheese. Add a dash of salt and your favorite herbs.

5. Beat 4 eggs. Add one and a half cups of heavy cream and whisk together. (You can use milk for a lower fat option.)

6. Pour the mixture evenly into the pie dish. Bake at 375 degrees for about 40 minutes. Use the toothpick test in the middle to make sure the egg is cooked through.



I tossed a spinach and arugula salad to balance out my lunch. This, dear readers, is quite possibly one of the best dressings I've ever drenched my vegetables in, crisp apple maple. Uh huh. I have to stop myself from popping that cap and drinking the whole darn thing. My local market just started carrying it, and I'm seriously considering buying all they have left just so I'm never without it.

Want more quiche? Here's another quiche recipe I posted a while back.

I can't WAIT to show you guys our new office on Wednesday. Until then, here's a little teaser pic.