Ingredients
Equipment
Method
- Roast onions. Preheat the oven to 350F. Drizzle a baking sheet with a generous amount of olive oil. Slice the unpeeled onions in half, perpendicular to the roots. (The roots need to stay intact.) Place the onions flesh side down in the oil on the baking sheet. Don’t crowd them. Roast until they are golden, with some browning where they touched the pan. Time will depend on your oven; it could take as little as 40 minutes or as long as 60. Remove the skins, sprinkle the onions with salt, then chop them into your desired size, pat them dry, and set them aside. 1 hour
- Par-bake crust. Turn the oven temp up to 375F. Roll the crust out and place it in an ungreased 9 x 9 cake pan—it should be easy to work with but still cold. Press the crust into the corners so it fits snugly into the pan. Shape the edges however you wish. Place parchment paper or foil on top of the crust and pour in pie weights or dry beans. Bake for 15 minutes. Remove weights or beans and parchment paper, prick the bottom of the crust several times with a fork, and bake for a further 8 minutes. 33 minutes
- Prepare quiche. Turn the oven temperature back down to 350F. In a medium mixing bowl, whisk the eggs very well until no clear streaks of remain and the mixture is dotted with tiny, frothy bubbles. Add milk, salt, pepper, ranch seasoning, cheese, and roasted onions. 10 minutes
- Bake quiche. Bake quiche at 350F for 40-50 minutes, or until the top is mottled golden and brown. Keep an eye on the crust—if it starts getting too brown, cover the edges with foil. Serve warm or at room temperature. 50 minutes
Notes
onions: yellow, red, or white
cheddar: this is a time where pre-shredded works well!
milk: you can use heavy cream or half of each if you want it a bit richer
ranch seasoning: I used the traditional Hidden Valley one. You won't be able to recognize it--ranch seasoning just lends a savory, flavorful kick to eggs.
pie crust: listen. some people really need to make their own pie crusts and I respect it. go for it if you want. i do not enjoy making crusts so this is my explicit permission to use storebought pie crust and feel just fine about it.
what to serve with it: great with a side salad or some fruit, I also like some toast with it bc carbs are important. I packed it into lunches with magic broccoli from recipetin eats.
leftovers: quiche will keep for up to 5 days in the fridge, tightly covered.