Abi’s Memere’s Quiche

Other filling suggestions or combos; Tomato and basil Mushroom Broccoli Leek Asparagus 1.5cup of Cheeses; Colby, Swiss, cheddar

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add the oil and butter to a medium-large skillet set over medium-high heat. 1½ tablespoons extra-virgin olive oil, 2 tablespoons unsalted butter

Step 2

Once the butter is melted, add the onion, thyme, salt, and black pepper. 1 pound yellow onions, 1 teaspoon fresh thyme leaves, ¼ teaspoon kosher salt, ⅛ teaspoon freshly ground black pepper

Step 3

Cook until the onions start to turn brown in spots, about 5 minutes, stirring frequently.

Step 4

Turn the heat down to low, cover the skillet, and cook 15 minutes more, stirring occasionally. Add a splash of water as necessary if the onions start to stick to the pan or if the pan starts to get too dark.

Step 5

Prepare custard.

Step 6

Add half of cheese to raw pie shell

Step 7

Add vegetable filling, pour custard over veg, and top with remaining cheese.

Step 8

Bake at 375 for 40-45 minutes or until solid in the center