When people are coming into town we usually don’t host them at our house for a meal. Mainly because our current kitchen isn’t my favorite and our custom made table hasn’t actually been built yet…it’s a work in progress though, I promise!
However, this last week when the BF's parents were in town they said I needed to make them everything from the blog. That wasn’t gonna happen, but I figured making a breakfast we could all enjoy from the comfort of our massive couch wasn’t a bad option. So, I decided to make a little buffet with fruit, roasted potatoes, blueberry lemon donuts, and this quiche! I wasn’t sure what flavors I wanted to go with, so I looked in the fridge and saw some onion, goat cheese, and fresh herbs and decided to go with the flavors similar to those of the savory scone I did last month with Julia from My Lavender Blues. The flavors worked so well in both and I am happy to say I am now a pro with caramelized onions…getting the smell out of my house is another story. This is fun and delicious quiche is perfect for any brunch and made better with some tasty potatoes (recipe to come). If you try this quiche out, be sure to post a pic to Instagram (or any social media) and tag #feedmewithamanda.
· Pie crust dough (you can use a store-bought dough or homemade)
· 6 large eggs
· ½ cup milk
· ½ cup heavy cream
· 3 tablespoon butter
· ½ yellow onion (sliced into thick pieces)
· 4 oz goat cheese
· 1 ½ tablespoon thyme (or any other herb you deem worthy, dry or fresh)
· Pinch of salt and pepper
1. Prepare your dough the night before and place in the fridge overnight.
2. In the morning preheat your oven to 350° F.
3. Heat your butter on the stove on a medium heat. Once the butter starts to melt add sliced onions to the pan. Let this sit on the stove for 20-30 minutes, stirring occasionally so that it doesn’t burn or stick to the pan. Remove from heat when you have reached caramel perfection.
4. While the onions cook, roll out your pie dough onto a floured surface. You want this pie crust to cover the base of your pie dish and the sides. Roll until it is large enough and transfer into the pie dish. Push the dough into the corners and feel free to shape your edges (I usually leave mine natural). Using pie weights (or nix that if you don’t have them) pre-bake your crust for 9 minutes in the oven.
5. Now that the dough is in the oven and the onions are still cooking you want to start on your egg mixture. Whisk eggs, milk, cream, and seasoning until well combined.
6. Once the pie dough is pre-baked remove it from the oven and place on a heat-safe surface. Sprinkle half of your goat cheese on top of the dough, then layer on your caramelized onions. Pour in the egg mixture and top off the mixture with the remaining cheese and onions. I like some onions and cheese visible on top.
7. Bake the quiche for 45-50 minutes or until golden on top.
8. Remove from the oven and allow to cool a few minutes before serving.