Crustless Caramelized Onions And Cheese Recipes

CRUSTLESS ONION AND GRUYERE QUICHE

Steps:

• Heat a large skillet over medium heat, melt butter and add onions.
• Heat oven to 350°F. Spray pie dish with non stick spray. Set aside.
• Caramelize onions by stirring every few minutes. If they start burning, turn down the heat and stir more often. Keep cooking until soft and golden. About 20 minutes.
• In a medium bowl, whisk eggs, spices, 1/2 the cheese and heavy cream.
• Place onions in the bottom of the pie dish. Pour egg mixture on top.
• Add remaining cheese around the outer edge of the pie dish. If you put it in the middle, it'll keep the quiche from rising in the center.
• Bake on center rack for 30-35 minutes or until center is just set.
• Allow to cool 5 minutes, then dish and serve. Top it off with fresh arugula and watered down sour cream (so it drizzles, rather than dollops).

CARAMELIZED ONION, GRUYERE, AND SPINACH CRUSTLESS QUICHE

Steps:

• Preheat oven to 375 degrees.
• With a little canola oil in a frying pan over medium high heat caramelize the onions, stirring occasionally. This takes about 15-20 minutes.
• Squeeze the moisture out of the thawed spinach by wrapping it in a dish towel and squeezing.
• Beat the eggs and add the milk and whisk well.
• Season the egg mixture with salt and pepper and a few grinds of fresh nutmeg.
• Spray or wipe oil all over a deep pie dish.
• When the onions are well caramelized, place evenly over bottom of pie dish then evenly spread the spinach over the onions and follow up with the cheese.
• Pour the egg mixture over the top and pop into the oven.
• Bake until firm in the middle, about 40-45 minutes.
• Serve with fresh fruit and popovers hot from the oven!

CARAMELISED ONION TART

Steps:

• Heat oven to 190C/fan 170C/gas 5. Slide a baking sheet in to heat. Roll the pastry out enough to line a deep 20cm flan tin or a shallow 23cm one. Chill for 10 mins.
• Put a few balls of crumpled foil in the base of the pastry case and bake on the baking sheet for 10 mins. Remove the foil and bake for 5 mins more, until light golden.
• Meanwhile, cook the onions in the oil until starting to soften, then add thyme, pepper, and salt if you want to. Cook slowly for about 15 mins until the onions are soft and tinged brown.
• Beat the eggs, beat in the milk and half the cheese and some pepper. Spread the onions over the flan case and pour in the egg mix. Sprinkle the remaining cheese on top and bake the tart on the baking sheet for 30-40 mins until the filling is firm and golden, and the pastry crisp. Serve warm or cold.