From My Carolina Kitchen
Unsalted butter for preparing the tart pan
1 pound onions, peeled (I used all purpose yellow onions)
3 tablespoons unsalted butter
1 tablespoon fresh thyme leaves, carefully stemmed
Sea salt and freshly ground black pepper to taste
Freshly grated nutmeg to taste
4 large eggs
¼ cup whole milk
3 tablespoons heavy cream
Provencal version directions below (optional but delicious & recommended)
Preheat the oven to 425 degrees F. Generously butter the bottom and sides of the baking dish/tart pan and set aside.
Slice the peeled onions in half lengthwise. Place, cut side down, on a cutting board and slice crosswise into very thin slices.
In a large unheated skillet, combine the onions, butter, thyme, salt, pepper and nutmeg. Sweat the onion mixture over moderate heat, covered, until the onions are soft, about 8 minutes. They should not caramelize or turn brown. Taste for seasonings and set aside.
Crack the eggs into a medium-size bowl and whisk just to blend. Whisk in the milk and cream.
Transfer the onions to the prepared baking dish, smoothing them out with the back of a spoon. Pour the egg mixture over the onions. Season with additional pepper and nutmeg. Place in the center of the oven and bake until the top is deep golden brown and the custard is firm, about 30 minutes. To test for doneness, insert the top of a knife in the center of the quiche. It is done when the knife comes out clean. Do not under bake or the quiche will be mushy, not firm. Let sit for about 5 minutes to firm up. Serve the quiche warm, cut into thin wedges, with a zesty tossed green salad and a glass of chilled white wine.
Provencal version: To give the quiche a Provencal accent. just before baking, arrange eight rinsed and soaked (I changed their water several times) anchovy fillets in a pinwheel pattern on the quiche. Separate the anchovies with a pitted black olive.
From Patricia Wells at Home in Provence – serves 4 to 6
This delicious recipe is brought to you by My Carolina Kitchen