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Cartelized onion quiche
Nb persons: 0
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| 1 refrigerated pie crust | |
| 1/4 | olive oil |
| 5 cups | thinly sliced onions |
| 5 | eggs |
| 1 cup 2% | milk |
| 1 tablespoon | Dijon mustard |
| 1/2tsp | salt |
| 1/4tsp. | Nutmeg |
| 4 ounces | Swiss shredded cheese |
Arugula optional
Heat oven to 375 fit crust into 9 inch pie plate cover loosely with plastic wrap and refrigerate.
Heat oil in a large sauté pan over medium heat add onions and cook until browned and soft stirring once in a while about 35 to 40 minutes if onions begin to burn reduce heat to medium low set aside to cool off.
In a bowl whisk together eggs milk mustard salt and nutmeg remove pie plate from refrigerator sprinkle cheese evenly on bottom of crust scatter onions on top or a mixture over cheese and onions bacon quiche at 375 for 45 minutes or until eggs are set and crust is browned cool 10 minutes on a wire rack served with arugula if desired.
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