My Special Friday Night Vegetarian Onion and Tomato Quiche
This is my family's favorite quiche recipe. I tend to make it on Friday nights, when my vegetarian stepdaughter arrives home from the week at university with a large appetite for something home-cooked and satisfying. Serve with a bowl of soup or a salad, and you've got just that. What makes it so delicious in my opinion is the secret ingredient...mustard smeared on the bottom of the crust. I have noted one TBS in the recipe, but use as much as you need to provide an even coating. This quiche definitely tastes as good cold as warm from the oven, and makes a nice appetizer when cut in small portions, as well.
This is my family's favorite quiche recipe. I tend to make it on Friday nights, when my vegetarian stepdaughter arrives home from the week at university with a large appetite for something home-cooked and satisfying. Serve with a bowl of soup or a salad, and you've got just that. What makes it so delicious in my opinion is the secret ingredient...mustard smeared on the bottom of the crust. I have noted one TBS in the recipe, but use as much as you need to provide an even coating. This quiche definitely tastes as good cold as warm from the oven, and makes a nice appetizer when cut in small portions, as well.
- Carbohydrate 13.9266478218428 g
- Cholesterol 101.918950919591 mg
- Fat 29.7150434452178 g
- Fiber 1.38706254720688 g
- Protein 23.3307825512942 g
- Saturated Fat 17.7391137509436 g
- Serving Size 1 1 serving(s) (331g)
- Sodium 344.725982792358 mg
- Sugar 12.5395852746359 g
- Trans Fat 1.56124625426492 g
- Calories 412 calories
Step-by-step
- Pre-heat oven to 400degrees F (or 200degrees C).
- Blind-bake the pie shell till just set and beginning to brown, about 10 to 15 minutes.
- Remove from oven and allow to cool. This can obviously be done in advance.
- Saute the onion slices in the oil, and cook till they go golden.
- Add the crumbled thyme, salt and pepper.
- In a mixing bowl, whisk together the eggs and the cream.
- Spread the mustard evenly on the bottom of the quiche crust with a brush or spoon.
- Next, spread the cheese evenly in the shell.
- Follow by spreading the onions over the cheese. They will not make a solid layer; distribute as evenly as possible.
- Pour in the egg/cream mixture.
- Lay the tomato slices on top.
- Salt and pepper again, if desired.
- Bake for approximately 35 minutes, or until filling has set and cooked all the way through to the center, and is nicely browned.
- Remove from oven, serve, and enjoy!
My Special Friday Night Vegetarian Onion and Tomato Quiche
Friday nights are my favorite. The house smells of baking, the sounds of laughter fill the air, and my stepdaughter, Sarah, is home from university. After a long week of lectures and late-night study sessions, she's always ravenous for something comforting and delicious. That's when my special vegetarian onion and tomato quiche makes its grand entrance.
This quiche isn't just any quiche; it's a family favorite, a tradition born from a desire to create something satisfying and homey. The recipe itself is deceptively simple, yet the result is pure magic. The secret? A generous smear of Dijon mustard on the bottom of the crust. It's that unexpected tang that elevates the entire dish, adding a depth of flavor that's both subtle and unforgettable. I usually use about a tablespoon, but feel free to adjust to your preference – an even coating is key.
The combination of creamy eggs, sharp Gruyere cheese, sweet caramelized onions, and juicy tomatoes is a symphony of textures and tastes. The onions, sautéed to golden perfection, provide a delightful sweetness that balances the richness of the cheese and eggs. The tomatoes, sliced thinly, add a burst of freshness and a beautiful pop of color. And let's not forget the aromatic thyme, which lends a touch of earthy complexity to the ensemble.
This quiche is incredibly versatile. It’s equally delicious warm from the oven or served cold the next day. It’s perfect for a casual Friday night dinner, accompanied by a simple green salad or a hearty bowl of soup. It also makes a fantastic appetizer, easily portioned into elegant slices for gatherings. Whether you’re feeding a crowd or just enjoying a quiet night in, this quiche is always a winner.
Making this quiche has become a ritual for me, a moment of peace and creativity in the midst of a busy week. I love the process of blind-baking the crust, watching the onions caramelize in the pan, and the anticipation as the quiche bakes in the oven, filling the kitchen with its irresistible aroma. It's more than just a recipe; it's a way to connect with my family, to share warmth and love around a table filled with good food and good company.
I often find myself reminiscing about Friday nights past, the laughter, the conversations, the shared moments of connection over this simple yet extraordinary quiche. Each bite is a taste of home, a reminder of the comfort and love that food can bring. It's a testament to the power of simple ingredients, transformed into something truly special with a little bit of love and a dash of mustard.
So, gather your ingredients, put on some music, and let the magic begin. You’ll soon discover why this vegetarian onion and tomato quiche has become a cherished Friday night tradition in my home. And who knows, maybe it will become a cherished tradition in yours, too.
