This is a lovely recipe that is so adaptable to what you have on hand. I am indebted to Melanie B at JustAPinch, as this is here recipe.
You have lots of options, so pick what sounds good! But do try other variations to discover what you like best.
Although the recipe calls for Vidalia onions, you can use any kind at all.
- A crust (1 sleeve of crackers or equivalent of any type cracker you like, plus 5 tbsp of butter or enough to bring the crumbs together and press them into a pie plate. Or use a pie crust dough such as a pre-baked pie crust.
- 2-3 lg onions, sliced fairly thinly
- oil for sauteing the onions
- 2 eggs
- 3/4 c milk
- 1 c or so of any cheese you like
- Salt and pepper to taste
- Prepare the crust: place the crackers (if using) into a plastic bag, squish out most of the air, and then roll with pin until they are nicely crumbed up.
- Melt the butter and pour into the crumbs and mix. It need not be wet, but needs to be damp enough to press into a pie plate. Cook for 8 minutes at 350.
- If using dough, prepare as directed and cook as directed.
- Place 2-3 tbsp of oil in a saute pan.
- Place the sliced onions in the pan and cook slowly until caramelized, 20 minutes or so. A medium temperature should be about right.
- Place the onions in the cooked pie shell.
- Whisk the eggs and milk together and add a dash of salt and maybe 1/2 tsp of pepper.
- Pour over the onions.
- Scatter the cheese on top.
- Bake in a pre-heated 350 oven for 45 minutes.
Note: You can use any cracker of course, or the pastry crust. Any cheese you like is fine. A cup is only a suggestion. Also, you could it seems to me use other vegetables such as leeks or broccoli. You could fry up a few strips of bacon and crumble that either on top or among the onions before pouring on the custard.
This is a great light meal for lunch or dinner, and of course it is a wonderful vegetable side.
- Bacon, Brie, Leek and Onion Quiche (Recipe) (wellpreserved.ca)