This in an adaption of Julia Child’s Onion Quiche recipe.
There are alot of onions in this recipe. But as you know, Vidalia onions are so sweet.
One of my Mom’s favorite.
Vidalia Onion Quiche
5 cups chopped Vidalia onions
3 Tbsp. unsalted butter
1 Tbsp. canola oil
2 large eggs
2/3 cup heavy cream
1 tsp. salt
1/4 tsp. black pepper
Pinch of nutmeg
1 sprig fresh thyme
1 cup shredded Swiss or Fontina Cheese
1/3 cup grated Parmesean Cheese
1 partially baked pie crust
Cook the onions in a heavy skillet with butter and oil over very low heat, add thyme sprig and stir occasionally until they are extremely tender and beginning to caramelize.
Sprinkle the onions with the flour, mix well and cook slowly for 2 to 3 minutes. Cool slightly.
Preheat oven to 375 degrees.
Beat the eggs in a mixing bowl with cream and seasoning until blended. Mix in the onions and half of the Swiss or Fontina cheese. Pour the egg mixture into the pie shell.
Sprinkle with the remaining cheese. Place on a rack in the middle of the oven. Bake until the
quiche has
puffed and browned, 30 to 35 minutes.
Serve warm or at room temperature with a simple salad.
Spring Salad
Whisk together 4 Tbsp. olive oil, 2 Tbsp fresh lemon juice and 1 tsp. honey.
Season with salt and black pepper.
Toss vinaigrette with Spring Salad Mix and 1/2 cup
chopped toasted walnuts just before serving.
Don’t forget to add a pretty flower to make the dish extra special.
I only wish this had a bit more filling. You may want to double the ingredients, but it has plenty of onions!
