This buttery quiche is perfect for brunch.
Directions for: Caramelized Onion Artichoke Quiche
Ingredients
1 pastry, for 9-inch single crust pie
2 Tbsp butter
2 onion, thinly, sliced
1 Tbsp Dijon mustard
1 6 oz can marinated hearts artichoke, drained, and, chopped
cup chopped roasted red pepper
cup shredded jarlsberg cheese OR shredded Swiss cheese
3 egg
1 cup milk
tsp salt
tsp pepper
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. On floured surface, roll out pastry to fit 9-inch (23 cm) quiche or pie plate; trim, leaving 1-inch (2.5cm) overhang.
3. Fold inside rim; flute edge if using pie plate.
4. Prick all over with fork.
5. Line with foil; fill with pie weights.
6. Bake in bottom third of oven for 15 minutes or until rim is light gold.
7. Remove foil and weights; let cool on rack.
8. In skillet, melt butter in skillet over medium heat; cook onions for 2 minutes.
9. Cook over medium-low heat, stirring occasionally, for 40 minutes or until very soft and golden.
10. Let cool.
11. Brush shell with mustard; sprinkle with artichoke hearts, roasted red peppers, 1/2 cup of the cheese, and the caramelized onions.
12. Whisk together eggs, milk, salt and pepper; pour into shell.
13. Sprinkle with remaining cheese.
14. Bake in centre of oven for 35 minutes or until knife inserted in centre comes out clean.
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