If you like strong flavors, this quiche is for you. I definitely do, and I selected some of my favorite toppings when putting this quiche together!!
Later this month, I am hosting a Winter White Brunch. I’m currently working on planning the menu, and it’s just not a brunch without a quiche or two! So, I decided to do a little experimenting in my kitchen, using some of my favorite light colored toppings… in keeping with my white theme, of course…. Yellow Onions, Artichoke Hearts, Swiss Cheese, Feta Cheese…. Can’t go wrong! This Caramelized Onion Artichoke Feta Quiche is the end result.
The first and most important step when making this quiche is to caramelize the onions. Caramelized onions are oh so good!!… but they take some patience to prepare correctly. Let the onions and butter simmer over medium heat for 25-30 minutes. Don’t get over ambitious and try to turn the heat up to cook the onions quicker…. letting them simmer is what creates the caramelization… it’s worth the wait!! Stir frequently, to ensure the onions are not sticking to the bottom of the pan.
I used a ready made pie crust. I love how easy it is to simply unroll and bake… but feel free to make a crust if you’d prefer. Alternate layers of onions, artichoke hearts, swiss, and feta on the bottom of the pie crust.
In a bowl, beat eggs, and then beat in the half and half. Pour mixture into the filled pie crust. Bake. Serve. Enjoy!
- 2 medium Onions - sliced thin
- 3 tbsp Butter
- 12 oz jar of Marinated Artichoke Hearts - drained and chopped
- 1½ cups Swiss Cheese - shredded
- 4 oz Feta - crumbled
- 1 refrigerated Pie Crust
- 4 Eggs
- 1 cup Half & Half
- Preheat oven to 350 degrees F
- Sautee onions and butter over medium heat for 25 minutes until caramelized, stirring frequently
- Place prepared pie crust in a pie dish
- Alternate layers of onions, artichoke hearts, and cheeses into the pie crust
- In a separate bowl, beat eggs, and gradually add half &half until mixed
- Pour egg mixture into pie crust
- Bake for 1 hour
- Serve
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