Prep 30 mins
Cook 1 hr
This is my contribution to "May--Vidalia Onion Month". Who knew there was such a thing. This quiche is sweet and mild. Wonderful served with a salad and a crusty roll. Enjoy!
- Preheat oven to 350°.
- Melt butter in a large frying pan, and add sliced onions.
- Sautéuntil transparent. Set aside to cool.
- Sprinkle 1 cup of cheese in the bottom of the pie plate.
- Add the cooled onions.
- Mix together eggs, cream, salt and pepper.
- Pour over the onions and top with remaining cheese and chives.
- Bake for 40 - 50 minutes, or until mixture is set.
- Allow to cool slightly before serving.
Lovely little quiches! I didn't have pie shells, so chose to make this using frozen puff pastry, which I rolled out and used to line muffin pans. I got 24 little quiches from 400gr pastry, and the quiche mixture was just plenty (I had to planned to mix a little more if I was short, but in fact, it was fine.) I cooked them until I could see that they were ready, probably about 25 - 30 minutes. We all love quiche, and these little treats are no exception, thank you Diana! Made for Aussie swap#24.
Delicious! Edited to say that I've made it again and we still loved it. Thanks again Diana!
This turned out very well. The onions added a slight sweetness to the richness of the cream and cheese. I used 2 cups of the sautÃ©d onions. You might consider adding a step for lining the dish with the pie crust for those like me, who didn't use the ready to go frozen pie shells - I nearly put the cheese in my empty pie plate! This went well with Mad Terry's Pickled Mushrooms and a salad. Just may have a piece for breakfast. Thanks.