SWEET ONION & CHEDDAR QUICHE

Prep Time: 20 minutes

Bake Time: 60 minutes

Servings: 8

Ingredients:

• 1 frozen pie crust, thawed
• 1 TX1015 South Texas Sweet Onion, thinly sliced
• 5 eggs
• 1 cup milk
• ¾ cup shredded cheddar cheese
• ¾ cup baby spinach, chopped
• 2 tbsp Dijon mustard
• ½ tsp dried parsley
• ½ tsp paprika
• ½ tsp kosher salt
• ½ tsp black pepper

Side Salad

• 8 cups arugula
• 4 tbsp olive oil
• 1 tbsp Dijon mustard
• ½ tsp kosher salt
• ½ tsp black pepper

Directions:

1. Preheat oven to 450F. Roll out pie crust and press into 9inch pie plate. Bake for 10min until crust is just beginning to turn golden color. Remove and let cool. Reduce oven temperature to 350F.

2. Meanwhile, slice onion very thinly. I like to use the thinnest setting on my mandolin or cut paper thin with a knife.  Leave 5-7 slices whole for topping and break apart the rings on the others. Chop spinach and shred cheese.

3. In a mixing bowl, whisk together eggs, milk, parsley, paprika, salt and pepper. Then stir in spinach and cheese.

4. Place broken apart rings of onion into the pie crust and pour egg and cheese mixture over them. Put the thinly sliced whole rings of onion on top. Bake for 60-70 minutes until quiche is puffed up and center is set. If edges begin to get too brown, cover lightly with foil.

5. To make the side salad, whisk together olive oil, mustard, salt and pepper. Toss with arugula and serve alongside quiche.

Recipe courtesy of Natalie Paramore.