Caramelized Onion, Garlic & Tomato Quiche
Title: France Inspired “Gourmet” Quiche
Author: Britney Shawley
Recipe type: Breakfast
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Serves: 4 people
This has got to be one of my favorites breakfasts. In 2013 I went to Spain with my mom for an Ibiza-Enlight Festival. I was a speaker at this festival and it was a beautiful and truly holy experience for us. On the way to Ibiza, we had a layover in France. My mom and I decided to eat brunch at a little cafe. We shared a Quiche and each enjoyed sipping on our Americano’s. The Quiche was out of this world! It had tomato through out and slices of tomato on top. It was so smooth and absolutely flavorful. I was inspired. As soon as I came home I began experimenting to come up with my own replica of this French Quiche.
Ingredients
Crust:
3/4 cup whole wheat flour
1/2 cup almond flour (or use all whole wheat)
3/4 tsp salt
1/3 c olive oil
1/3 c ice (fridge/cold) water
Egg Fillings:
5-6 eggs (free range/organic if possible)
1 large onion, diced
2 -3 cloves of garlic
1 – 2 medium tomatoes, diced, seeds taken out
1 tomato, sliced thin, seeds taken out
1 tsp coconut oil or butter
1/2 tsp turmeric
1/4 cups cream or unsweetened almond milk
pinch garlic powder [for serving]
Chives or shallots, sliced thin
pinch of salt & pepper [for serving]
Instructions
Preheat oven to 400 degrees
Crust:
Mix flour, salt, oil and water together with your fingers until you form a soft dough ball.
Line 9-inch pie pan with parchment paper and butter/oil then put dough in center of dish and press dough into the pan making sure it covers the bottom and up the sides and that it’s even. Set aside.
Filling:
Add onions to a hot pan with melted butter. Let cook together for about 7 minutes. Add tamari sauce to help caramelization process. Add sprinkle of turmeric. Stir together and let sit for another minute or so.
**OPTIONAL: Add your diced tomatoes, aiming to leave out all seeds as to avoid a watery quiche, into a pan with onions. Let it cook together on medium heat for about 3 minutes.
Add garlic. Stir for another minute or two until you can smell the garlic.
Once soft, add tomatoes/onions on top of the crust, evenly placed along the bottom.
Eggs:
Crack eggs into a bowl, stir to break the yolk. Add cream or unflavored almond milk and whisk into eggs. Pour on top of tomato/onions on crust.
Tomato’s + Shallots on top:
Make 4 -5 very thin slices of tomato, take out the seeds and middle of tomato, and add slices to the top of the eggs, slightly over lapping each other. Sprinkle salt, pepper, garlic powder, and chives or shallots on top of all of it.
Cooking Time:
Shine a little love and then pop quiche in the preheated oven for 35 to 45 minutes. You know its set when the crust is brown and the top is slightly brown and no longer jiggly.
Slice in to triangles and serve along side a light fresh salad
Saving Money:
This is already a fairly inexpensive recipe. Buy flour and eggs in bulk.
Quick Tips & Tools:
Tools: Pie pan. Fry pan. Parchment paper.
Tips: If you are a cheese lover, my fav in this is feta! I literally whisk tiny feta chunks (however much you like. I use about 1/4 c – 1/2 cup) into eggs and pour over top of filling.
This is also delicious once it cools. So you can also serve as a brunch!
Small Quiche’s for Kids: Prepare muffin tins, and use silicone muffin cups if you have them, If not make sure you oil the muffin tin thoroughly. Either add 1-2 tbsp of crust to each [I often roll it out with a rolling pin] or leave off crust.
For Gluten-Free: Make this exactly the same, but leave out the crust. Make sure to spray the pan and use parchment.
If you are serving any more than 3 people, I would have something on the side and/or make two!
If you are serving this for others
while it is cooking in the oven, everyone can enjoy fresh juice and fruit bowl. Once the quiche is ready and cooled enjoy along side water and even a coffee. This is a fantastic way to serve your guys [and family on sunday mornings!].
***OPTIONAL:
Adding the tomatoes to the onions is optional. Many times I JUST use caramelized onions in this quiche and it still tastes divine.
