There's something about making a quiche that just makes you feel like everything is the way it should be. Classic, comforting, simple.
I made this on a bright, cold Saturday morning, after having a very rough couple of weeks. I made the pie crust from scratch, thanks to my pie lesson at the American Gothic House way back when. I slowly caramelized the onions as I sipped my coffee and listened to music. I fed it to friends who came over to help me hang a dining room cabinet. Everything was indeed coming together... the quiche, my dining room, my life.
The addition of tangy goat cheese and the über-nutritious SUPER! Greens from Organicgirl gave this 1950's Home-Ec staple a modern twist, but it still retains the warm fuzzies of the classic.
Quiche with Goat Cheese, Caramelized Onions and Greens
1 pie crust
1 Tablespoon butter
about 2 cups sliced onions
10 oz. container of Organicgirl SUPER! Greens
8 oz. chevre (soft goat cheese)
3/4 cup milk
Salt and pepper to taste
Heat oven to 350ºF. Press your rolled out pie crust into a 9-inch pie plate. Weigh it down with pie weights, if available. Bake the crust about 12-14 minutes until golden. Remove from oven.
Melt the butter in a skillet and add the onions and a pinch of salt. Cook over medium heat, stirring often, until the onions are soft and brown (caramelized). Set aside. In the same skillet, add the olive oil and the greens and cook until they are JUST wilted. Season to taste and let cool.
Heat oven to 425ºF. Whisk the eggs and milk together, season to taste.
Crumble the goat cheese into the bottom of the pie crust. Top with the cooked onions and greens. Pour the egg mixture into the pie crust. Bake for 25-30 minutes until the quiche is set and the top just starts to get golden. Let set for about 10 minutes before serving.