You may also like
Categories:Viewed: 47 - Published at: 9 years ago
Ingredients
- 2 large onions, thinly sliced
- 2 tablespoons butter
- 2 tablespoons minced fresh sage
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
- 1 unbaked pastry shell (9 inches)
- 1 cup shredded cheddar cheese
- 4 large eggs
- 1 can (12 ounces) evaporated milk
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon ground nutmeg
Method
- In a large skillet, saute onions in butter until tender; drain. Stir in sage and thyme. Spoon into pastry shell. Sprinkle with cheese. In a bowl, whisk the eggs, milk, salt, pepper and nutmeg. Pour over cheese.
- Bake at 425° for 15 minutes. Reduce heat to 375°; bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
- Securely wrap and freeze cooled quiche in plastic wrap and foil. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap quiche; reheat in oven until heated through and a thermometer inserted in center reads 165°.
