I used some of the delicious Eagle Cave Reserve Truckle and the Rembrant Gouda in a Vidalia onion quiche this week. It was the perfect blending of the midwestern cheese with the sweet southern Vidalia onion. This recipe is versitle and can be used with any type of cheese you have on hand. I hope you enjoy!
“I Never Met a Cheese I Didn’t Like” Quiche:
1 Pie Crust for an 8″ pie plate*
2 Cups of your favorite Cheese, grated
2 Large Vidalia Onions, Carmelized**
3/4 Cup of Half and Half
Salt and Pepper to Taste
Lay pie crust in your pie plate and crimp the edges. Sprinkle 1/2 cup of cheese on top of the crust. Next, spread the carmelized onions on top of cheese, then add another cup of cheese on top of the onions. Beat the eggs and half and half together and season with salt and pepper. Pour the egg mixture over the onions and sprinkle with the remaining cheese. Cover the edges of the crust with foil and bake for 30-35 minutes at 425 deg, until custard is set.
* I cheated and used a ready-made crust this time
** To carmelize onions, cook thinly sliced onions in Exra Virgin Olive Oil for about 20 minutes over medium-high heat. I always add a splash of Lea & Perrins and some salt and pepper. Cook the onions until they are soft and reach a nice carmel-brown color.