For onion lovers! This vegetarian quiche is a good choice for brunch; serve it with some homemade pastries and lots of fruit salad.
1 tablespoon olive oil 1 onion, chopped
1 onion, sliced
½ cup sour cream
½ cup whole milk
3 eggs, beaten
½ teaspoon salt
⅛ teaspoon cayenne pepper
2 tablespoons grated Romano cheese 1 cup shredded Muenster cheese
½ Recipe Traditional Pie Crust (page 260)
1. Preheat oven to 375°F. In large skillet, heat olive oil over medium heat. Add chopped and sliced onion; cook and stir for 8 to 9 minutes or until onions are translucent. Remove from heat and set aside.
2. In medium bowl, combine sour cream, milk, eggs, salt, and pepper and beat well. Sprinkle Romano cheese in bottom of Pie Crust. Remove onions from skillet with slotted spoon and arrange in an even layer. Sprinkle with Muenster cheese, then top with egg mixture. Bake for 35 to 45 minutes or until filling is set and golden brown in spots. Let stand for 5 minutes, then serve.
Quiche is a good choice for breakfast or brunch. It freezes well. Simply cut the completely cooled quiche into slices, wrap well in freezer wrap, label, and freeze for up to 6 months. To defrost, reheat each individual slice on 50 percent power for 2 to 4 minutes, then on 100 percent power for 1 minute, until hot. Let stand for 3 minutes, then serve.