Hey! I’m alive.. just crazy busy with my relocation and whatnot. I’m staying here in Kansas City with my folks for a bit while I transition and of course, that means plenty of gentle nudgings and offhand mentions of how such-and-such dish sounds so good and oh wouldn’t it be nice to have this for dinner. In other words, being home is being my mom’s personal chef, and tonight she suggested quiche so I just happened to make it.

I know this is extremely similar to the goat cheese tart, but I’ve said before how I a) love breakfast for dinner and b) love the ease of dishes like this, especially when you use a prepared pie crust. And, well, I was going nuts not posting anything! So enjoy!

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Caramelized Onion & Sun Dried Tomato Quiche

Serves 8

Ingredients

• 1 prepared or store bought pie crust, at room temperature
• 4 eggs
• ½ cup half-and-half
• 1 cup whole milk
• 1 medium yellow onion (not sweet)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons brown sugar
• ½ cup sun dried tomatoes packed in oil, chopped
• ¼ cup grated parmesan cheese, plus more for sprinkling
• Salt
• Pepper

Directions

1.) Preheat oven to 450° F with rack set in lower third. Roll out the pie crust to fit a 10” tart pan, fit into shell, and prick the bottom and sides with a fork. Bake until golden but not too done, about 7-8 minutes.

2.) Lower the oven to 375° F and let the crust cool while you prepare the filling. Slice the ends off the onion and slice thin. Heat a medium-sized skillet over medium heat and add the oil.

3.) Once it’s warm, add the onions, brown sugar, and a good pinch of salt. Give everything a good stir to coat the onions in the oil and sugar, and then cook until caramelized, about 20 minutes. Don’t stir too often otherwise you won’t get good color.

4.) Remove the onions from the heat and set aside to cool slightly. Once they’re cooled, chop the onions up a bit and sprinkle over the bottom of the prepared pie shell. Add the sun dried tomatoes, and the parmesan cheese.

5.) Beat the eggs in a large bowl, seasoning with a bit of salt and pepper. Add the half-and-half and milk, and beat everything together. Pour into the prepared shell and give it a little jiggle to settle everything. Sprinkle a bit more cheese over the top and pop in the oven.

6.) Bake until cooked through and set, about 30-35 minutes. If the edges start to get too brown, crimp some aluminum foil around them until the filling is baked. Enjoy with a nice salad or fresh fruit.

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