This quiche requires retailer-bought frozen piecrust, which is a wonderful time-saver. All ovens are completely different and this could take anyplace from forty five minutes to 1 hour. Use a knife or rolling pin to cut off excess dough, then use your fingers to push dough 1/four-inch up past the sting of pan. Right here is one other onion tart from the French tradition, a baker’s deal with that used the yeasted dough left over from making bread.
Serve this as an appetizer or a light-weight main course, or for brunch. If browning is an issue, keep the heat low and increase the cooking time. BEAT eggs, milk, thyme and salt in medium bowl till blended. Add salt and pepper and divide the mixture between each unbaked pie shells.
If too thick you possibly can skinny out with a small quantity of water. Slide tart, still on parchment paper, off baking sheet and instantly onto baking sheet in oven. Cooked slowly in butter until satiny and mushy, onions add taste and texture to the custard of a classic quiche.
Good candidates embrace sautéed spinach or chard; roasted or sautéed mushrooms, eggplant or zucchini; or roasted tomatoes or butternut squash. If in case you have a pizza stone, place it on the center rack of your oven, high with a baking sheet, and warmth the oven to 425 degrees.
Add the onions and ½ teaspoon each of salt and pepper and cook, stirring occasionally, till soft, 5 to 7 minutes. Our lighter version of a morning-meal favourite is a 317-calorie slice of heaven that is worthy of a starring function on your brunch menu.