Saturday, September 28, 2013

Crustless Onion Quiche

This lovely crustless quiche is wonderful to have on nights when real appetite fails you. It's also great to have on Sunday morning or for a holiday brunch when your appetite runs wild. It is inexpensive to make and can be prepared by novice cooks without special equipment. The Silver Fox makes this for me when I'm not feeling well. Believe me, if he can do it, you can do it. The onions are bothersome, but doable, and they are a perfect way to teach the culinary technique of sweating. A video showing how to sweat onions can be found here. Please notice the pan used here is a 10-1/2 inch round baking dish. If you use a pan of smaller size you'll have to adjust cooking time. While this can be assembled hours ahead of serving, I bake it at the last minute and serve it warm. I've found the onions get watery in the quiche sits around for too long a time. I usually serve this with a salad and really good peasant bread. If I've convinced you to try this, my work here is done. I'll leave supper in your capable hands. Here's the recipe.

Crustless Onion Quiche...from the kitchen of One Perfect Bite, courtesy of Patricia Wells


Unsalted butter for greasing baking dish

1 pound onions, peeled

3 tablespoons unsalted butter

1 tablespoon fresh thyme leaves, carefully stemmed

Kosher salt and freshly ground black pepper to taste

Freshly grated nutmeg to taste

4 large eggs

1/4 cup whole milk

3 tablespoons heavy cream


1) Preheat the oven to 425 degrees F. Generously butter bottom and sides of baking dish. Set aside.

2) Slice the onions in half lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices.

3) In a large unheated skillet, combine onions, butter, thyme, salt, pepper, and nutmeg. Sweat over moderate heat, covered, until onions are soft, about 8 minutes. They should not caramelize or turn brown. Taste for seasoning. Set aside.

4) Crack eggs into a medium-size bowl and whisk just to blend. Whisk in milk and cream.

5) Transfer onions to prepared baking dish, smoothing them out with back of a spoon. Pour egg mixture over the onions. Season with additional pepper and nutmeg.

6) Place in center of oven and bake until top is a deep golden brown and custard is firm, about 30 minutes. To test for doneness, insert tip of a knife in the center of quiche. It is done when the knife comes out clean. Do not underbake or the quiche will be mushy, not firm. Let sit for about 5 minutes to firm up. Serve warm, cut into thin wedges. Yield: 8 servings.

You might also enjoy these recipes:

Swiss Chard Quiche - Foodie/Nutritionist

Golden Onion Mushroom Quiche - The Edible Garden

Corn Quiche with Tortilla Crust

Spinach, Zucchini and Mushroom Quiche - Sing for Your Supper

Potato Frittata - The Comfort of Cooking

Southwestern Sausage Quiche - Plain Chicken

Swiss Onion Tart - One Perfect Bite

Savory Asparagus and Goat Cheese Tart- One Perfect Bite

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