Daphne's veggie friendly quiche is 80s inspired, but perfect for any decade.
Daphne Oz's Caramelized Onion and Spinach Quiche
1 Refrigerated Pie Crust (rolled out)
1/2 Cup Milk
1 Onion (cut into even 1/2-inch thick rings)
2 Tbsp Olive Oil
1 Serrano pepper (minced)
1 Cup packed Baby Spinach
1/4 Cup Goat Cheese
- Preheat oven to 450 degrees F. Line pie dish with crust as directed on package for a 1-crust filled pie. Bake until set, about 9 minutes. Cool.
- Reduce oven temperature to 400F. Heat the olive oil in a sauté pan over medium heat. Add the onion, and season with salt, then toss to coat in oil. Arrange the onion into an even layer in the pan, and cook, stirring occasionally, but retaining an even layer. Cook until the onions caramelize, about 10-15 minutes. Remove from heat and set aside to cool.
- In a mixing bowl, whisk together the eggs and milk. Stir in the remaining ingredients, and pour into the shell. Bake until puffy, golden, and set, about 35 to 40 minutes.