Cheese & Onion Quiche


When I planned out the menu for Easter I decided to make a bunch of things I hadn't made before. Would you believe the first time I ever had quiche was this past December? I still spend a decent amount of time on the wedding message board I used while planning the wedding. In December, one of the the girls hosted a get together at her house in DC. She served a cheesy broccoli quiche. Yum!

Cheese and Onion Quiche
Slightly Adapted from:
Servings: 1 quiche, 9" or 10" round
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    • 1 9" pastry shell
    • 3 tbsp. unsalted butter, softened and divided
    • 1 vidalia onion, diced
    • 1 tbs. AP flour
    • 2 cups finely shredded cheddar cheese
    • 3 eggs
    • 1 cup half-and-half
    • 1 1/2 tsp. salt

1. Preheat the oven to 400.
2. Melt two tbs. butter in a skillet over medium heat. Add the onion and saute until the onion is soft.
3. Rub the remaining tablespoon of butter onto the unrolled pastry shell and onto a 9 or 10 inch round baking dish.
4. Place the pasty shell into the baking dish, butter side up. Press the shell into the sides of the dish and crimp around the edges.
5. In a small bowl, whisk together the eggs, then add the half-and-half and salt.
6. Spread the onion out in the baking dish and sprinkle with the flour. Sprinkle the cheese over the onions, spreading to the outer edges of the pastry shell. Pour the egg mixture over the cheese, evenly making sure it reaches the outside of the dish.
7. Bake at 400 for 10 minutes and then reduce the heat to 325 and continue baking for 30-35 minutes or until a knife inserted in the center comes out clean. Let rest for 10 minutes before serving.

This was the first thing I made on Easter morning and it was so delicious I ended up having two slices of it for breakfast. Once my mom and Rodney arrived, they each had a slice and I figured I should probably make up another quiche just in case. Of course, because I did that, no one ate any more of it, but my mom and aunt took some home and I still have half a quiche for breakfast tomorrow. I definitely plan on making this again if we're ever having company in the morning/early afternoon.

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