I don’t post that many recipes here on the blog—I’m neither a great cook, nor a food photographer. But, I’ve been working on perfecting this quiche recipe for some time now, and I think I’ve finally succeeded! The beauty of this recipe is that it’s ridiculously easy, and using a cake pan instead of a traditional quiche pan ensures that you won’t have egg spilling in the oven and making your house smell terrible (have you ever smelled burning eggs? yuck).
For the crust:
2 c all-purpose flour
1 tsp salt
1/2 c olive oil
1/2 c ice water
For the filling:
1 medium onion, thinly sliced
splash of milk
1 handful of shredded cheese (about 1 cup), plus a sprinkle for topping
salt & pepper, to taste
Preheat oven to 425 degrees.
1. To make the crust, mix the flour and salt together in a large bowl. In a liquid measuring cup, mix oil and water rapidly with a whisk or fork. Add the oil mixture to the flour mixture and stir with a fork until fairly well-mixed and dough-like. Press the dough into a 9″ round cake pan, making sure to push it up the sides of the pan 1.5 inches, or so, and set aside. Note: it doesn’t need to be perfect—the rustic nature of the crust is part of its charm.
2. In a small pan, sauté the onions until just starting to soften.
3. In a large bowl, whisk the eggs. Add the splash of milk (not too much), the sautéd onions, and the handful of cheese, and mix well. Pour the egg mixture into the prepared crust, top with a sprinkle of cheese and salt and/or pepper, to taste.
4. Bake for 30-35 minutes, or until eggs are set. Serve warm.