You all wanted more delicious recipes. I heard you loud and clear. This month a MARvelous quiche recipe that’s perfect for a brunch. Who said real men don’t eat quiche? Well, you haven’t tried this amazing recipe.
What you will need:
1 prepared piecrust from the refrigeration section
å_ cup caramelized onions, recipe to follow (optional)***
1-tablespoon extra virgin olive oil
1 10 oz bag fresh spinach leaves
1 garlic clove, crushed
1 bunch of thin asparagus spears (approx 1 pound)
5 oz roasted red peppers, diced
4 oz feta or goat cheese, crumbled
1 10 oz. container egg substitute/egg whites
1 shallot, sliced thinly
Salt and pepper to taste
1. Preheat oven to 350 degrees. On a sheet pan, drizzle asparagus spears with 1teaspoon olive oil, salt, and pepper. Roast for approx 6-8 minutes until bright green and tender. Let cool. Slice on a diagonal into 1-inch pieces. Set aside.
2. Remove stems from the spinach leaves and rinse. Add 1 tablespoon of olive oil to a sautÌ© pan. Gently stir in the clove of crushed garlic. Add the spinach and toss until just wilted, approx 3 minutes. Drain excess liquid.
3. SautÌ©’ the thinly sliced shallots with 1 tsp of olive oil in a pan until just browned (approx 5 minutes). Set aside.
4. Line a pie plate with the refrigerated pie crust. Spread å_ cup of caramelized onions on the bottom of the crust. Continue layering ingredients: spinach, asparagus, and roasted red peppers. Season with salt and pepper. Sprinkle the cheese in an even layer. Pour the egg substitute over the filling. Scatter the shallots on top.
5. Bake at 350 degrees for approx 30-35 minutes or until set. Serve warm or at room temperature.
How to make caramelized onions:
In a sautÌ© pan, add 1tsp of olive oil. Add 1 thinly sliced yellow onion. Over low to medium-low heat, continue cooking onions for approx 35 minutes. Stirring occasionally, they will start to brown after about 5-7 minutes. As the caramelization continues, add a bit of water (about 2 tablespoons) at a time to slow down the browning process. You do not want the onions to burn or become crispy. Adding the water will help soften them. After the onions have cooked down, add 1 å_ tsp of brown sugar and å_ tsp of balsamic vinegar. Stir for 2 minutes. Any remainder may be refrigerated for up to 1 week or frozen. I like to make quite a few onions at a time so that I always have them on hand!
Serve with a mixed green salad or fresh fruit on the side and of course a glass of champagne.
And there you have it.