If you consider yourself a lover of all things breakfast and brunch, then you’re going to love this quiche. Quiche is a traditional French pastry made up of a buttery open crust which encases a savory egg custard filling. It is served both hot or cold and can also contain different cheeses, vegetables or meats. Although an elegant dish, quiche is often served as a popular party food and is quite effortless to make. All you need are a few basic ingredients to get started–eggs and milk. The rest is up to you. Today’s summer quiche recipe is a garden-fresh theme that features a classic combination of spinach, Melissa’s Boiler Onions and Sun Dried Roma Tomatoes. Onions are a traditional staple in French cooking and often find their way into savory tarts and pastries. Whole Boiler Onions give this recipe a unique twist with its pungent sweetness married with the intense, concentrated flavors of the tomatoes. You can also use Pearl Onions in place of Boiler Onions if you prefer their smaller size and more mild flavor.
Boiler onions fall into the dry onion category and are available in red, white and gold. They generally have a sweet, sharp and pungent flavor that mellows out during the cooking process. These petite, little onions are immensely popular in stews, soups and braises such as Beef Bourguignon and Coq au Vin. They can be browned, caramelized and then added to different sauces for extra flavor. And they can be even be pickled or cooked with milk or cream! With so many different ways to utilize them, it’s no wonder Melissa’s Boiling Onions are a bestseller. Although often used in more robust, winter dishes, these onions are also perfect for the summer. Skewer them onto kabobs and grill them alongside assorted meats, vegetables and seafood.
Though some may use pearl onions and boiler onions interchangeably, they actually feature a few key differences. Pearl Onions are even smaller than boiler onions and impart and more mild and sweet flavor. They’re also available in red, white and gold. Pearl Onions are often found creamed or pickled alongside other pickled vegetables and served as a condiment.
Cheese and Boiler Onion Quiche
Yields: 6-8 servings
- 1 pre-baked 9-inch pie crust
- 3 large eggs
- 6 Melissa’s Sun Dried Roma Tomatoes, chopped
- 2 cups of Boiler Onions or Pearl Onions, peeled
- 1 cup of organic spinach
- 1 cup of Cheddar cheese, grated
- 3/4 cup of milk
- 1 tablespoon of unsalted butter
- 1 tablespoon of extra virgin olive oil
- 1/2 teaspoon of salt
- 1/2 teaspoon of freshly ground black pepper
1. Begin by peeling the onions. Begin by trimming the root of the onions. Then blanch the onions in boiling water for 30 seconds. Remove from the heat and place them to a bowl of ice water. Take the onion and pinch it at the stem end. It should slip right out of its skin.
2. In a large skillet, sauté the boiler onions in the butter for around 5 minutes or until they start to soften.
3. In a large bowl, beat the eggs and then whisk in the sun dried tomatoes, milk, salt and pepper.
4. Take your pie crust and spread half the cheese at the bottom of the crust. Add the boiler onions around the pie crust. Then add the remaining cheese.
5. Pour in the egg mixture on top. Bake the quiche at 350 degrees for around 30 to 35 minutes until the center is set and a toothpick comes out clean. Cool for around 15 minutes before serving.