Recipe: Caramelized Onion and Emmental Crustless Quiche

The most basic quiche in my arsenal: caramelized onions, which are included in every single quiche I make, and emmental, which is a kitchen staple. Cheese and onions — yum.

Nutrition (per serving): 149 calories: 12.1 g fat, 4 g carb, 6.6 g protein.

Check the recipe file for fancier descriptions of technique.

I diced a large-ish onion (8 oz) and sautéed it in 1 tablespoon of butter until lightly browned. I added sea salt and 1/2 tbs of herbes de provence as they browned.

I grated 4 oz of cheese in my braun chopper attachment.

I buttered a 9 inch pie pan.

Then I covered the bottom with about 2/3 of the onion.

I added all of the cheese.

Then I evenly distributed the remaining onion.

The key is always the custard and tonight’s was especially good because of the extra melted cheese and lack of other ingredients. The little pieces of emmental melted perfectly into the custard.

The custard is always 1 cup of heavy cream (only 3.3 carbs/cup), 2 organic cage-free eggs, and 1/4 cup of egg beaters. I have made it with all eggs, but it’s a little too rich for me. I combine everything into a tall cylinder and blend it with my whisk attachment, along with 1/4 tsp nutmeg, sea salt, and cracked pepper.

Once it is well-blended, I pour it evenly over the pie pan.

I throw it all into the oven at 325º and bake it until it is puffed up and lightly browned. Usually about 50 something minutes in my gas oven.

Makes 8 servings.