Tuesday, April 21, 2015
Caramelized Onion and Mushroom Quiche
I eat crustless quiche all the time for breakfast, it's easy to whip up on Sundays then have exactly 5 slices to eat during the week. You can see my other quiche recipes here. This recipe came from a use what's in your fridge challenge I created for myself. See I had bought all these ingredients for this recipe and had stuff left over. I absolutely love caramelized onions, it's worth all the time and effort to get that delicious sweet caramel taste. Crème fraîche is similar to sour cream and is used to add richness to dishes, but without the added thickeners and less sour flavor. This dish is a bit high in fat but I just balanced it out the rest of my day.
3oz hard goat gouda shredded
2oz crème fraîche
8oz cremini mushrooms
1 cup organic half and half
1 ts fresh thyme
1/8 ts black pepper
¼ ts salt
1. Chop and caramelize the onions by slowly cooking them in olive oil until they are brown, not burnt. To do this keep the burner at medium heat and cook for 45 min. If you want, you may add a little salt and sugar to help the caramelization process. If the onions start to dry out add a little water to the pan and stir occasionally. When the onions are a rich brown color add a little balsamic vinegar, then remove from the pan.
2. Preheat oven to 375 then line an 8 inch round baking pan with wax paper to make it easy for removal and cleanup.
3. Chop the mushrooms then fry them in a pan.
4. In a bowl combine the eggs, cheese, half and half, crème fraîche, salt and pepper. Then pour into your baking pan.
5. Add the mushrooms and onions to your baking pan. Then sprinkle the thyme on top.
6. Bake for 40 min.
256 calories, 20g fat, 7g carbs, 1g fiber, 11g protein, 21% calcium