Broccoli Quiche with Caramelized Onions

By Hklbrries

Makes 1 quiche for now and 1 for the freezer. [Pair with Pumpkin Muffins [recipe in collection]].

"This time of year anyone's couch is fair game for travelers, so your living room is probably already booked by loved ones for Thanksgiving, Christmas or New Year's. If so, they will need to eat, and not just holiday cookies and big roast birds; there's breakfast to think about, too.

If you'd like to be really organized, here is a recipe you can make now and freeze ahead for breakfast and brunch during the holidays [Pumpkin Muffins, recipe in collection]...

Combine the muffins with Broccoli Quiche with Caramelized Onions for a heartier brunch, or serve the quiche by itself, even for dinner or lunch. This one has fresh broccoli, as well as caramelized yellow and green onions.

Quiche freezes surprisingly well, though if you use frozen pie crusts, they can become a bit soggy after defrosting. If you have time, or special guests to please, your favorite homemade savory tart or pie dough is best."

Tara Duggan, San Francisco Chronicle

Ingredients

• Pastry for two 9-inch pies (ready-made crust, defrosted if frozen)
• 1 tbsp olive oil
• 1 tbsp butter
• 1 large yellow onion, thinly sliced
• 1 bunch green onions, thinly sliced
• 1 bunch broccoli
• 3/4 cup milk
• 3/4 cup heavy cream
• 4 eggs
• Pinch of freshly grated nutmeg
• Salt to taste
• Pepper to taste
• 3/4 cup shredded white cheddar cheese

Details

Servings 2

Preparation

Step 1

Follow directions on the package for prebaking the two crusts, then set the oven temperature to 375 F.

Heat the olive oil in a large skillet.

When the oil is hot, add the butter and swirl the skillet until the butter is melted and sizzling. Add the sliced yellow onion and cook over medium-high heat, stirring often, for about 10 minutes, or until the onion looks wilted and translucent.

Add the sliced green onions and continue to cook, stirring from time to time, until the onions are nicely browned, about 10 minutes longer. Trim the broccoli ends, and use a vegetable peeler to peel the stalks.

Steam the stalks until they are tender, about 5 minutes. Remove from the steamer and let them cool slightly, then cut stems and florets into dice.

Whisk together the milk, heavy cream and eggs until smooth. Season the mixture with the nutmeg, salt and pepper.

Distribute the vegetables between the crusts and season with salt. Top each quiche with equal amounts of shredded white cheddar cheese, then pour the custard mixture over the top.

Place the quiches in the oven and bake for 25 minutes, or until completely set.

Set the quiches aside for about 10 minutes before serving.

Freezing note: Let the cooked quiche cool completely, then slip it into a self-sealing gallon-size freezer bag and freeze.

To defrost: Put the bag in the refrigerator the night before you plan to serve the quiche. Just before serving, bake in a 350 F oven for 20 minutes, until heated through.

Nutrition Information:
Per serving
280 calories
20 g fat (9 g saturated, 64 percent fat)
7 g protein
17 g carbohydrates
103 mg cholesterol
1 g fiber
289 mg sodium