Caramelized Onion, Goat Cheese and Herb Quiche
Prep time: 45 minutes
Cook time: 45 to 50 minutes
1 pie crust
2 large onions, cut in half and then sliced into half-moon shapes
1 tablespoon olive oil
1 teaspoon salt
5 large eggs
1 cup Mariani Original Walnutmilk
1/3 cup chopped herbs (we used chives and parsley)
2 tablespoons whole grain Dijon mustard
3 tablespoons Parmesan cheese
Freshly ground black pepper to taste
1 cup shredded white cheddar cheese
4 ounces herbed goat cheese
Preheat oven to 400°F.
Prepare a pie tin with a pre-made or homemade crust and set aside in your freezer while you prep the rest of the ingredients. (We used a high quality, pre-made pie crust.)
Peel and very thinly slice the onions by cutting in half and then into half-moon shapes. Heat olive oil in a large skillet on medium heat. Add onions to heated pan, breaking apart the layers with your fingers and sprinkle with salt. Cook onions until caramelized and translucent, about 20 minutes, stirring occasionally. Turn off heat and let cool.
In a mixing bowl, whisk together eggs and Mariani Walnutmilk. Stir in the herbs, mustard, Parmesan cheese and freshly ground black pepper.
Layer the caramelized onions in the bottom of your pie crust, sprinkle the shredded white cheddar over the onions, and then crumble the goat cheese on top of the cheddar. Pour the egg mixture over the onions and the cheese.
Bake for 45 to 50 minutes until the quiche is puffed, browned and set in the center. If the crust is cooking too quickly, you can cover with foil until the last few minutes.
Nutritional Analysis Per Serving:
Calories: 371, Fat: 25g, Saturated Fat: 10g, Trans Fat: 0g, MUFA: 4g, PUFA: 4g, Cholesterol: 154mg, Sodium: 703mg, Potassium: 103mg, Carbohydrates: 22g, Fiber: 1g, Sugar: 4g, Protein: 16g, Vitamin A: 24%, Vitamin C: 13%, Calcium: 32%, Iron: 12%