easy brunch recipe
put oven each to lower-middle position and preheat oven to 300. place the red onion on a rimmed 10x16 inch pan and drizzle with olive oil. toss with the thyme and spread in an even layer. cover the sheet pan with foil, crimping it tightly around the edges to seal and roast the onions until they are soft, about 20 minutes. Uncover the pan, stir and continue to cook until the onions are very soft, sticky and golden brown, 15-20 minutes more. Remove the sheet pan from the oven, sprinkle the onions with 1/2 teaspoon salt and transfer them to a plate to cool completely. (reserve the sheet pan and any grease or seasonings left in it for step 4).
Increase the oven temp to 400.
Lightly flour your work surface and put the puff pastry on top. Lightly roll out the pastry to between 1/8 and 1/4 inch thick. Transfer the pastry to the reserved sheet pan - it should just cover the bottom. With a fork, prick the dough all over, then place the sheet pan in the refrigerator while you make the filling.
whisk the whole eggs and egg yolks to combine in a large bowl. whisk in the milk and cream, and add the remaining 1/2 teaspoon salt and the pepper. Remove the crust from the fridge and sprinkle half the gruyere over it. Add the onions in an even layer and then the spinach, followed by the remaining gruyere. Poor the egg filling over and crumble the goat cheese on top.
Bake the quiche for 10 minutes. Reduce the oven temp to 375 and continue baking until fill-in is set around the edges and bounces back to light pressure in the center, 20-25 minutes.
Turn the broiler on to high and adjust the oven rack to the top position. Move the quiche to the top each and broil until browned, about 1 minute - watch closely. Remove from oven and slice. serve warm or at room temp.
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 27 | ||
Calories from Fat: 25 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 7.1mg | 2 % | |
Sodium 103.7mg | 4 % | |
Potassium 8.9mg | 0 % | |
Total Carbohydrate 0.3g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 27
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