Onion Cheese Quiche
Food and prop styling by Renee Muller and Janine Kalesis | Photography by Hudi Greenberger
Onion Cheese Quiche
One simple recipe with two equally delicious variations. I love that there is no hard cheese in it whatsoever and no heavy cream. Low fat healthful tasty filling and easy. Literally everything you want in a recipe. And it freezes well too.
YIELDS 2 QUICHES
6–8 SERVINGS EACH
- 2 onions diced
- 1⁄4 cup oil
- 6 eggs
- pinch thyme
- pinch basil
- salt to taste
- 2.2 lbs (1 kg) low-fat cottage cheese (I used 3%)
- 21⁄2 cups rice crispies brown rice preferred
- 1/3 cup spelt flour
Sauté onions over medium heat for at least 20 minutes until golden brown stirring often. Preheat oven to 350°F (180°C).Transfer onions to a large bowl. Add eggs one at a time and mix until well incorporated. Add seasoning and cheese and mix altogether. Adjust seasoning to taste.
Divide mixture in half. To one half add the rice crispies. To the other half add the spelt flour. This way you have both varieties to sample at the same time. (If you decide to make just one version of the recipe double either the rice crispies or the spelt flour and omit the other one.)
Place each mixture in a 9-inch round pan sprayed with oil spray. Bake for 55 minutes or until golden and crispy.
Note: I used just 2 Tbsp oil for sautéing and subbed 2 Tbsp unsweetened applesauce for the rest of the oil mixed into the kugel. Creamy and yum. You can also substitute 2 Tbsp pareve chicken soup powder msg-free for the thyme and basil and whole wheat pastry flour for the spelt flour.
Tip: Did you know that you can sauté your onions in advance and freeze? I do this all the time and it’s a great time-saver. Just label how many onions there are in each bag or container.
(Originally featured in Family Table, Issue 496)
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