Sage Onion Quiche
I reach for this recipe often because it’s so versatile—you can serve it for brunch, as a side dish or as a meatless entree. The fresh sage adds great flavor to the onions.
Total TimePrep: 15 min. Bake: 35 min. + standing
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 2 tablespoons minced fresh sage
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 unbaked pastry shell (9 inches)
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 can (12 ounces) evaporated milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- In a large skillet, saute onions in butter until tender; drain. Stir in sage and thyme. Spoon into pastry shell. Sprinkle with cheese. In a bowl, whisk the eggs, milk, salt, pepper and nutmeg. Pour over cheese.
- Bake at 425° for 15 minutes. Reduce heat to 375°; bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Freeze option: Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
Nutrition Facts1 piece: 302 calories, 19g fat (11g saturated fat), 147mg cholesterol, 435mg sodium, 21g carbohydrate (8g sugars, 1g fiber), 10g protein.
Originally published as Sage and Onion Pie in Country October/November 2006