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Photo: Ali Redmond
Active Time:1 hrTotal Time:1 hr 45 minsServings:36Jump to Nutrition Facts
Active Time:1 hrTotal Time:1 hr 45 minsServings:36
Active Time:1 hr
Active Time:
1 hr
Total Time:1 hr 45 mins
Total Time:
1 hr 45 mins
Servings:36
Servings:
36
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsavocado oil or canola oil2largesweet onions, halved and sliced 1/4-inch thick1teaspoonkosher salt plus a pinch, divided1tablespoonwater, as needed5largeeggs1⅓cupshalf-and-half⅛teaspoonground white pepper1cupfinely shredded CheddarorGruyère cheeseorcrumbled goatorblue cheese¼cupchopped walnutsorpecans, toasted (optional; see Tip)2teaspoonsfresh thyme leavesorfinely chopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsavocado oil or canola oil
2largesweet onions, halved and sliced 1/4-inch thick
1teaspoonkosher salt plus a pinch, divided
1tablespoonwater, as needed
5largeeggs
1⅓cupshalf-and-half
⅛teaspoonground white pepper
1cupfinely shredded CheddarorGruyère cheeseorcrumbled goatorblue cheese
¼cupchopped walnutsorpecans, toasted (optional; see Tip)
2teaspoonsfresh thyme leavesorfinely chopped fresh parsley
DirectionsHeat oil in a large pot over medium heat. Add onions and 1 teaspoon salt; stir to coat. Reduce heat to low and cook, covered, for 5 minutes. Remove the lid and stir. Cook, uncovered and stirring every few minutes, until the onions are melted and a deep amber brown, 35 to 45 minutes. If fond (brown coating) builds up on the pan, add water, 1 tablespoon at a time, to deglaze the pan, then use a wooden spoon or spatula to scrape all that flavor back into your onions. Transfer the caramelized onions to a large bowl and let cool to room temperature, about 20 minutes.Preheat oven to 375°F. Coat two 24-cup nonstick mini muffin tins with cooking spray.Whisk eggs, half-and-half, pepper and the remaining pinch of salt in a large bowl. Combine the onions, cheese, nuts (if using) and thyme (or parsley) in a medium bowl; mix well. Add the onion mixture to the egg mixture; whisk to combine. Working quickly, spoon the mixture into the prepared muffin cups, filling each about 3/4 full (about 1 1/2 tablespoons). Every so often, give the mixture a stir to ensure the ingredients are staying evenly suspended in the custard.Bake, rotating the pans front to back and side to side halfway, until a knife inserted into the center comes out completely clean, 15 to 20 minutes. Immediately invert the muffin tins to transfer the mini quiches onto a baking sheet. Let cool on the sheet pan to room temperature, about 15 minutes.To make aheadRefrigerate caramelized onions (Step 1) for up to 3 days or freeze for up to 3 months. Refrigerate quiches for up to 3 days. Or freeze uncovered in a single layer on a parchment-lined sheet pan until solid, then transfer to a freezer bag for up to 2 months.EquipmentTwo 24-cup nonstick mini muffin tinsTipFor the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Originally appeared: EatingWell.com, November 2022
Directions
Heat oil in a large pot over medium heat. Add onions and 1 teaspoon salt; stir to coat. Reduce heat to low and cook, covered, for 5 minutes. Remove the lid and stir. Cook, uncovered and stirring every few minutes, until the onions are melted and a deep amber brown, 35 to 45 minutes. If fond (brown coating) builds up on the pan, add water, 1 tablespoon at a time, to deglaze the pan, then use a wooden spoon or spatula to scrape all that flavor back into your onions. Transfer the caramelized onions to a large bowl and let cool to room temperature, about 20 minutes.Preheat oven to 375°F. Coat two 24-cup nonstick mini muffin tins with cooking spray.Whisk eggs, half-and-half, pepper and the remaining pinch of salt in a large bowl. Combine the onions, cheese, nuts (if using) and thyme (or parsley) in a medium bowl; mix well. Add the onion mixture to the egg mixture; whisk to combine. Working quickly, spoon the mixture into the prepared muffin cups, filling each about 3/4 full (about 1 1/2 tablespoons). Every so often, give the mixture a stir to ensure the ingredients are staying evenly suspended in the custard.Bake, rotating the pans front to back and side to side halfway, until a knife inserted into the center comes out completely clean, 15 to 20 minutes. Immediately invert the muffin tins to transfer the mini quiches onto a baking sheet. Let cool on the sheet pan to room temperature, about 15 minutes.To make aheadRefrigerate caramelized onions (Step 1) for up to 3 days or freeze for up to 3 months. Refrigerate quiches for up to 3 days. Or freeze uncovered in a single layer on a parchment-lined sheet pan until solid, then transfer to a freezer bag for up to 2 months.EquipmentTwo 24-cup nonstick mini muffin tinsTipFor the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Heat oil in a large pot over medium heat. Add onions and 1 teaspoon salt; stir to coat. Reduce heat to low and cook, covered, for 5 minutes. Remove the lid and stir. Cook, uncovered and stirring every few minutes, until the onions are melted and a deep amber brown, 35 to 45 minutes. If fond (brown coating) builds up on the pan, add water, 1 tablespoon at a time, to deglaze the pan, then use a wooden spoon or spatula to scrape all that flavor back into your onions. Transfer the caramelized onions to a large bowl and let cool to room temperature, about 20 minutes.
Preheat oven to 375°F. Coat two 24-cup nonstick mini muffin tins with cooking spray.
Whisk eggs, half-and-half, pepper and the remaining pinch of salt in a large bowl. Combine the onions, cheese, nuts (if using) and thyme (or parsley) in a medium bowl; mix well. Add the onion mixture to the egg mixture; whisk to combine. Working quickly, spoon the mixture into the prepared muffin cups, filling each about 3/4 full (about 1 1/2 tablespoons). Every so often, give the mixture a stir to ensure the ingredients are staying evenly suspended in the custard.
Bake, rotating the pans front to back and side to side halfway, until a knife inserted into the center comes out completely clean, 15 to 20 minutes. Immediately invert the muffin tins to transfer the mini quiches onto a baking sheet. Let cool on the sheet pan to room temperature, about 15 minutes.
To make ahead
Refrigerate caramelized onions (Step 1) for up to 3 days or freeze for up to 3 months. Refrigerate quiches for up to 3 days. Or freeze uncovered in a single layer on a parchment-lined sheet pan until solid, then transfer to a freezer bag for up to 2 months.
Equipment
Two 24-cup nonstick mini muffin tins
Tip
For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)41Calories3gFat1gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
