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Blue Cheese and Caramelized Red Onion Quiche

December 8, 2010

I have to show you something funny,

a huge bag of frozen egg whites.  That’s not the funny part though,

I thought they were being dirty.  It took at least 3 minutes for me clue in. Duh.

So what do you do with a frozen bag of egg whites besides chugging down a big glass after a sweaty weight lifting session?

You make Quiche of course! And if you’re lucky enough to have a little garden in your back yard in December,  🙂  then you go back there and gather some herbs.

Use the basil for tomorrow’s post.  Then use the oregano for a greek Quiche. After all, you have all the ingredients right?

Wrong!  Someone ate my feta.  Luckily the little greek mouse left the blue cheese.  I’m glad for this change of plans.  Blue cheese is the bestest cheese there is and red onions just love blue cheese.

Blue Cheese and Caramelized Red Onion Quiche

1 or 2 puff pastry sheets (there’s no shame)

1 1/4 cups egg whites

4 eggs

1 cup cottage cheese blended until creamy (use a blender and add a bit of the egg white to get really smooth)

1 red onion finely chopped

1 tbsp olive oil

1 tsp balsamic vinegar

pinch of salt

1 big chunk of blue cheese (about 3/4 cup whole cup lightly crumbled)

1/2 tsp salt

1 tsp pepper

Using 1 or 2 pastry sheets (this just depends on whether you use a round pan or rectangular one)  roll it out just a bit and place into pan.  Poke a few holes into the crust to avoid shrinkage.

First caramelize your red onion in the olive oil, balsamic and pinch of salt.  Very slowly sauté until onions are dark red and soft.  In a bowl add egg whites, eggs and blended cottage cheese.  Beat well. Add blue cheese, salt and pepper and lastly the finished red onions.  Stir.

Pour your mixture over the crust and bake in a 350 degree oven until cooked through the middle.     Mine took a little over an hour but just feel that the middle is good and firm before removing it.   Let it cool a bit before slicing or it will fall apart.    Then again, if you can’t wait because the smell is driving you insane, grab a bowl and slop a big piece in.   It’ll still taste like the best quiche ever!

I don’t care what you say.  I think it’s beautiful.

Okay, I hear ya!  Enough pictures.  Cut it already!

Sorry.  I couldn’t decide which one I liked better.  This was holy yummer and guilt free by the way.

Just in case you cared.

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4 Comments leave one →
  1. Lisa permalink
    December 10, 2010 10:51 am

    It looks yummy, but I hate blue cheese and does Steve know that real men don’t eat quiche?

  2. December 10, 2010 11:34 pm

    You hate blue cheese. You hate coconut.

    You are dead to me. 🙂

    I just told him it was manly egg pie

  3. December 13, 2010 4:48 am

    I cooked a version of this for dinner the day you posted it – thanks for the inspiration – I was pleasantly surprised that my kids ate it and liked it – but mine took much longer to brown – are the ovens different over there. I think next time I’d cook mine at 350 instead of 300.

    • December 13, 2010 4:17 pm

      Hi Linda I have an itty bitty Italian oven called a SMEG. I should have mentioned that I almost always use the convection and the fact that it’s so small also probably speeds up the cooking time. This is why I almost never give cooking times because I know everyones ovens are different. I’m going to go in and edit this cooking temp because you’re probably right. Glad you liked it!

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