Cheese & Caramelized Onion Quiche

An ultra-creamy, deep dish quiche made with caramelized onions, melty cheese, and a crispy phyllo crust for a brunch delight you’ll simply adore! Quiche is a satisfying meal whether enjoyed for brunch, lunch, or even dinner (seriously, you know our feelings on breakfast for dinner so this should be no surprise). This vegetarian cheese & […]

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An ultra-creamy, deep dish quiche made with caramelized onions, melty cheese, and a crispy phyllo crust for a brunch delight you’ll simply adore!

Quiche is a satisfying meal whether enjoyed for brunch, lunch, or even dinner (seriously, you know our feelings on breakfast for dinner so this should be no surprise). This vegetarian cheese & caramelized onion version hits all the right notes.

Slice of Cheese & Caramelized Onion Quiche topped with microgreens on a white ceramic plate

When it comes to brunch, I used to be all about the sweet. From pancakes to waffles to syrup-slathered French toast, I always gravitated towards the sugar-filled dishes on the menu.

But lately (lately as in 10 months ago when we still went out for brunch… ah the good old days) I’ve been finding myself coveting Taylor’s savory selections more and more.

Does this mean I’m actually becoming a grown up? Not sure how I feel about that idea.

Still, the concept of a savory egg dish for brunch is quite appealing to me now, and this cheesy onion quiche seriously hit the spot (although I have to say after 4 back to back quiches, French toast is sounding awfully good at the moment… and yes, it really did take us 4 tries to nail this recipe because I’m apparently becoming more of a recipe perfectionist in my old[er] age as well.)

Overhead on marble, Quiche in white ruffled pie pan, plate with slice, and dish of microgreens

The flavor combination of this quiche pairs golden brown caramelized onions with melty, nutty cheese and an ultra-flaky phyllo dough crust. Sort of like how the best part of French onion soup is the melted cheese on top? Same general flavor combination going on here.

We love the mild nuttiness of the Roth Grand Cru Alpine-style cheese in this recipe—it perfectly compliments the caramelized onions and the rich creaminess of the quiche itself. The cheese is no bully: its mellow flavor won’t force itself to the forefront of your tastebuds; rather, it’s more of a blank canvas that lifts up the other flavors rather than overpowering them. It’s really one of our favorite cheeses for that reason.

The original version is aged 4 months for a mellow, nutty flavor, but Roth also has a 6 month Reserve version and the 9 month Surchoix, which almost takes on a Parmesan-like character.

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Radish Leaf Soup

Tough times call for looking at everything in the kitchen as a potential source of food. I’ve been saving the breadcrumbs on my cutting board and scraping them into pots of soup. I parsimoniously scrutinize every egg I use, counting how many I might need for any upcoming baking projects. Fresh lettuce has become a precious commodity as I’m trying to only to go food…

Tough times call for looking at everything in the kitchen as a potential source of food. I’ve been saving the breadcrumbs on my cutting board and scraping them into pots of soup. I parsimoniously scrutinize every egg I use, counting how many I might need for any upcoming baking projects. Fresh lettuce has become a precious commodity as I’m trying to only to go food shopping only one day per week. We don’t have the same shortages (or hoarding) they have in other places, but some things are in short supply, mostly pasta, rice, flour, and yeast.

When I filled my wheeled caddy with produce on my last trip to the natural food store, I included two big bunches of radishes since we eat a lot of them, and I didn’t want to be caught without any. Usually, I toss the leaves, since we don’t have composting here yet, and I do so much cooking and baking, it’s not possible to always use everything*. (I need to go outside sometimes, ya know, even if we’re not locked down in confinement.) But I remembered when we used to visit Romain’s parents, they would often serve us Soupe aux fanes de radis, or Radish Leaf Soup.

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Making French Butter and Camembert de Normandie at Isigny Ste-Mere

I never miss an opportunity to “go to the source,” so to speak. And in France, it’s sometimes just a train ride away. Barely an hour by high-speed train from Paris is Normandy, and it’s bucolic countryside, where even the cows have their own appellation; La vache Normande. Not only are the cows beautiful, with their wide black and mahogany speckles, and rings around their…

I never miss an opportunity to “go to the source,” so to speak. And in France, it’s sometimes just a train ride away. Barely an hour by high-speed train from Paris is Normandy, and it’s bucolic countryside, where even the cows have their own appellation; La vache Normande. Not only are the cows beautiful, with their wide black and mahogany speckles, and rings around their eyes, but their milk is especially high in fat and protein, which makes the butter from Normandy, and Normandy cheeses, so spectacular.

Continue Reading Making French Butter and Camembert de Normandie at Isigny Ste-Mere...