Photo by happinessishomemade
MINI CARAMELIZED ONION QUICHE
Nothing quite says comfort like a quiche among friends👩‍❤️‍👩, especially when served with wine. Quiche can be anything you want it to be — sweet, savory, mini, pie-size, vegetarian, meaty, spicy. Whatever your flavor, just go light on the crust. A quiche crust could be made with phyllo dough, just a touch of crust on top, or without a crust at all.
Equipment
- muffin tin or mini muffin tin
Ingredients
- 2 Tablespoons extra virgin olive oil
- 2 1/2 cups thinly sliced sweet onions
- 3/4 cup evaporated nonfat milk
- 3/4 cup nonfat milk
- 3 whole eggs or egg substitute equivalents
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 cup grated provolone cheese
- 6 phyllo dough sheets thawed
- Nonstick cooking spray
Instructions
- Preheat the oven to 350 F.
- Place a sheet of phyllo dough on parchment paper.
- Lightly spray with oil, then place another sheet on top.
- Repeat layering until you have 6 sheets stacked up.
- Using a sharp knife, cut the stack into 12 equal pieces.
- Press each piece into the cups of a muffin tin. Bake for about 13–15 minutes (for regular muffin tin size, 8–10 minutes for mini), or until golden brown.
- Keep an eye on the oven to make sure they don’t burn. *If this part sounds like a drag, buy those pre-made ones!
- While the cups are baking, heat oil in a nonstick skillet over medium heat.
- Add the onions and cook, stirring frequently until very soft and caramelized, about 12–15 minutes.
- Remove the onions from the pan with a slotted spoon and put aside.
- Whisk together the evaporated milk, milk, eggs, salt and pepper in a medium bowl.
- Stir in the onions and cheese. Pour into prepared shells. Bake 18–20 minutes, or until egg is set.
- Remove and let sit for 10–15 minutes.
- Serve warm.
Notes
Makes 24 mini quiches; approximately 4 lunchtime servings. *Crustless option: Skip the phyllo dough and pour mixture into a 9-inch pie pan coated nonstick cooking spray. Bake 40–45 minutes, or until set.
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