Easy Cheese& Onion Quiche
Ingredients
5-6 cups shredded Colby jack cheese and/or Muenster, divided
2 tbsp butter plus more
12 large eggs
2 cups heavy cream
1 large white onion, finely chopped
2 tsp dried thyme
1 tsp ground black pepper
1 tsp salt
Directions:
1. Preheat the oven to 350 degrees. Add the butter in a separate skillet and melt it over medium-low heat.
2. Now, add the vegetables, sautéing until onions are soft and translucent. Remove from heat and leave to cool.
3. Butter 2 quiche pans or deep pie pans of 10-inch. Put 2 cups of Muenster or shredded cheese in the bottom of the buttered pans.
4. In an even layer over the cheese, add half of the now-cooled vegetable mixture to each pan.
5. Pour cracked eggs into a large mixing bowl. Next, combine the cream and spices, whisking together until thoroughly mixed and frothy.
6. Pour ½ of the mixture over each pan of veggies and cheese. Gently distribute cheese and vegetables evenly into egg and cream using a fork.
7. Slide the quiche pans into the oven, leaving 1 inch of space between the pans. Bake for 20-25 minutes, until it is set and puffy and a little golden in the center.
8. Cut quiche into 6 equal-sized servings to make a total of 12 servings. Enjoy immediately or refrigerate or freeze. Refrigerate for up to 1 week and keep in the freezer for 2 weeks.
Nutritional Information Per Serving
Cal 382, fat 33, protein 16g, carbs 7g, fiber 1g, net carb 5g.