Tuesday, February 21, 2012

Caramelized Onion, Spinach and Feta Quiche

I've always loved caramelized onions. My mom used to make it with eggs and I could eat the whole platter all by myself, with rice on the side. This quiche is just delicious with caramelized onions. And spinach. And feta. There's layers and layers of flavor. It's good for breakfast, lunch, or dinner. Great for dinner parties (unless you planned on having leftovers). I got too caught up in the partying and forgot to take pictures of individual slices. Oh well, next time.

Caramelized Onion, Spinach and Feta Quiche

1 1/2 cups all-purpose flour
1/4 tsp salt
8 tbsp chilled butter, diced
4 tbsp iced water

1 tbsp olive oil
1/4 tsp salt
2 medium onions, sliced
1 cup frozen spinach, defrosted
4 oz Feta cheese, crumbled
2 eggs
1 egg yolk
1 cup heavy cream
1/3 cup grated Parmesan
1/4 tsp ground nutmeg
Salt & pepper

Prepare crust by cutting butter in the flour and salt mixture until it resembles coarse cornmeal. Add iced water until dough comes together. Refrigerate at least half an hour. Roll out the crust for the pan and refrigerate for another half hour. Preheat over to 400. Line the pie crust and add baking beans (or rice). Bake for fifteen minutes. Remove the foil and bake the crust for another ten minutes until golden brown.

Heat olive oil over medium heat. Add sliced onions. Sprinkle on salt. Stir occasionally over medium heat for fifteen minutes or until caramelized. Add a layer of spinach, a layer of onions, and a layer of feta in the tart.

Mix eggs and heavy cream in a mixer. Add Parmesan, nutmeg, salt & pepper. Pour custard into the tart.

Bake in the oven for 40 minutes at 400 degree.

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