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Roasted Onion Quiche
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Quiche with Roasted Cipolline Onions

Decorate your quiche with caramelized roasted Cipoliine Onions for flavor and an impressive presentation.
Course Quiche
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 6 -8 slices
Author Mimi Holtz

Ingredients

  • 1 8 oz. bag Cipolline onions
  • 1 uncooked 9' prepared pie shell
  • 5 eggs beaten
  • 1 cup milk
  • 6-8 roasted baby gold potatoes
  • 8 oz. sliced Crimini mushrooms
  • 1/2 cup cooked bacon bits
  • 2 cups grated Cabot Garlic and Herb cheddar cheese divided

Instructions

  • Carmelized Cipolline Onions:
  • Preheat oven to 375 degrees.
  • In a medium saucepan bring 2 cups of water to a boil.
  • Drop the Cipolline onions into the water and wait 1 minute.
  • Drain the onions.
  • Slice the root end off of each onion and remove the thin papery skin.
  • Cut the remaining top off each onion.
  • Slice each onion in half through the thickest part.
  • Spray a sheet pan with olive oil and place each half on the oiled sheet, cut side down.
  • Roast the onions at 375 degrees F. for 20 minutes.
  • Let the onions cool before using in the quiche.
  • Quiche:
  • Slice the roasted baby potatoes and line the bottom of the unbaked pie shell with them.
  • Sprinkle the bacon bits on top.
  • Sautee the sliced mushrooms until browned.
  • When the mushrooms are cooled, place them on top of the bacon in the pie shell.
  • Sprinkle 1 cup of the grated cheese on top of the mushrooms.
  • Beat the eggs and milk together.
  • Pour the eggs and milk into the center of the filled pie shell.
  • Carefully place the roasted onions on top of the filled quiche, caramelized side up.
  • Sprinkle the remaining cheese on top.
  • Reduce the oven temperature to 350 degrees F.
  • Bake the quiche for 55 - 60 minutes, until it is puffed and golden brown, and a knife inserted in the center comes out clean.
  • Let it cool and set for at least 10 minutes before serving.