Hey there– This recipe is an oldie around here– Got it back in 1975 when we were first married from a neighbor who hailed from New Zealand and lived across the way in our little seminary housing apartments. And I’ve been making it ever since. We call it quiche, but it’s a decidedly un-French version.
But I love it because it never fails and is one of those recipes you can switch around to whatever ingredients you have in the fridge– spinach? bacon? Swiss cheese? broccoli? zucchini? Whatever. And I’ve used it without the crust to make tiny frittatas in mini muffin pans. It’s an old stand-by. I think you might find the recipe super useful too…
CARAMELIZED ONION QUICHE
1 pie crust:
1 cup flour
1/2 tsp. salt
1/2 cup butter, cold
1 egg yolk
Mix the flour and salt, then cut in the butter and the egg yolk. — You can do it with a pastry blender by hand, but the big electric food processor does it so much easier. Blend until it forms a ball of dough. Just with your fingers press the dough gently into a 9″ or 10″ pie/tart pan.
Bake it at 350 degrees for 15 minutes to set the crust and keep it from getting soggy when you add in the quiche mixture.
1 tab. olive oil
1 tab. butter
2 onions, coarsely chopped
1/2 cup ham, chopped to bits
1/4 cup green onion, chopped
1/2 cup milk
1/2 cup mayonnaise
1 tab. cornstarch
1 1/2 cup cheese (pick your favorite)
dash freshly ground pepper
Heat the olive oil and butter in a skillet and add in the onion. Cook until it’s caramelized, golden and browned, about 10 minutes. Layer the onion in the bottom of the partially baked piecrust. Then throw the ham into the skillet and cook it 3 or 4 minutes to crisp it up a bit.
Layer the cheese, then ham, then green onion over the onions in the pie crust.
Whisk together the milk, mayonnaise, eggs, cornstarch and pepper. Pour this over the ingredients in the pre-baked pie crust and pop it all into the oven at 350 degrees for 35 to 40 minutes– just until it starts to brown nicely on top.
Good eaten warm from the oven– or cold for a picnic!