Quiche and I have a love/hate relationship. I love quiche and I attempt to make it often. However, making it typically ends with me cursing, vowing to never make another ($!*%) quiche again and ultimately ordering pizza.
You see, I’m not one to be content with a simple ham and cheese quiche— no not me, not ever! (If I was I’m sure my troubles would be nil.) No, I want a quiche chock full of all the vegetables I love, as well as some lovely bits of cheese and a nicely browned crust. But here’s the thing about quiche; the more vegetables you add to the mix the more likely you are to end up with a half-cooked soggy-middled mess in a ($!*%) over cooked pie crust!
I know, I’m my own worst enemy. Truly I know this, I totally get it, but I’m tenacious (some may say stubborn) and refuse to be undone by some baked eggs in a pie shell. And so I keep trying. I figure that sooner or later I’m bound to get it right.
Well last week was my week. The stars were perfectly aligned, the Gods were smiling and I finally achieved quiche success! My quiche was fully cooked, it contained two of my favorite vegetables as well as a satisfying amount of cheese and my crust was perfectly browned and crisp. I literally cheered when I took it out of the oven. I did a little victory dance in the middle of the kitchen and high-fived my daughter. Yes, I guess you could say I was finally pleased with the results of my quiche making challenge.
Necessity may be the mother of invention, but good ol’ tenacity always gets the job done…
Caramelized Onion, Broccoli & Goat Cheese Quiche
Using caramelized onions as the first layer in the pie shell may of
been the key to this quiches success. Plus they add a wonderful flavor
that could not possibly be achieved with plain old onion.
1 9″ deep dish pie shell, raw
2 tsp. olive oil
1 giant onion (or 2 lg.), sliced super thin
2 tsp. sugar
1/2 tsp. salt
1 10 oz. package frozen chopped broccoli, thawed, drained, and squeezed dry
1 cup milk
3 large egg whites
2 large eggs
1 5 oz. log of goat cheese
1/4 tsp. salt and black pepper
- Preheat oven to 350°F.
- Heat olive oil in a large nonstick skillet over medium-low heat. Add onion, sugar, and salt; cook for 30 minutes or until golden brown, stirring frequently. Remove from heat and let cool slightly.
- Spread the caramelized onion into bottom of the pie crust, then add the broccoli layer on top. Break off little bits of goat cheese and evenly distribute it over the broccoli.
- Combine the milk, egg whites, eggs, salt and pepper; carefully pour the milk mixture into the pie plate.
- Bake for 1 hour or until set, shielding the edges of the crust with foil after 30 minutes.
- Let stand 10 minutes before serving.
beets and blue cheese 
What a delicious way to get veggies into your children wrapped in one tasty custard of eggs and cheese!! Young tastbuds will be awakened with this blend of good ole stand byes !!
Happy munching!!
“Mmmm, looks & sounds delish!
Cooking (or squeezing) as much moisture out of the veggies as possible before baking seems to have made the difference in avoiding the sogginess.
That’s happened to me, too, using onions, carrots, zucchini & yellow squash–all raw –in what I call my “summer quiche.” Came out soggy, especially in the middle. Found that adding a little baking mix to the mixture helped to thicken it, and absorb the excess moisture given off by the veggies as they cooked. But, it ends up more bready; which works with the “watery” summer squash, but I think I’d prefer this method with these veggies! Anything with caramelized onions & broccoli is a recipe I’ll want to try!”