Sweet Onion and Herb Quiche
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
- 1/2 tsp salt
- 4 ounces goat cheese
- fresh cracked black pepper to taste
- 1 cup half and half
- 5 large eggs
- 1 medium sweet onion
- 1 frozen pie crust
- 3 tbsp parmesan cheese
- 1/3 cup chopped herbs i used thyme and chives
- 2 tbsp whole grain dijon mustard
- 1 cup shredded cheese (i used an italian blend you can use cheddar, or whatever you like)
- Carbohydrate 52.7447273979684 g
- Cholesterol 2387.78949314915 mg
- Fat 140.804971236454 g
- Fiber 2.98783325441678 g
- Protein 106.152170852804 g
- Saturated Fat 74.3552633617374 g
- Serving Size 1 1 recipe (1433g)
- Sodium 1580.60671772515 mg
- Sugar 49.7568941435516 g
- Trans Fat 13.4669774201484 g
- Calories 1883 calories
Set oven to 400F Peel and very thinly slice the onion. I used the 1/8 inch setting on my mandoline, but you can use a knife if you like, just get the slices as thin as possible. Break apart the rings and pile the onions right into the frozen (not thawed) crust. Even them out from side to side. you may not need the entire onion if yours is large. Whisk the eggs and cream together, making sure to break up the eggs completely. Stir in the herbs, mustard, and Parmesan. Add salt and pepper. Scatter the shredded cheese on top of the onions, and then crumble the goat cheese over that. Pour the egg mixture over all. Spread out the herbs, if necessary, across the surface of the quiche (they can tend to clump toward the center after you add the liquid.) Bake for about 50 minutes, give or take, until the quiche is puffed, browned, and set in the center.
