This guest post is from our favorite ladies, Natalie and Holly, over at The Modern Proper. Their mission is to reinvent proper for the modern homemaker, one delicious meal at a time. Check out more of their delicious recipes here.
When I was a kid and an adult would order quiche I always thought it sounded so boring. “I’ll have the quiche” (imagine fancy adult-ish sounding voice). “Blah!” I’d think. Well, turns out the joke was on me, because when I grew up and realized that quiche is just a codename for “eggs and flaky crust + everything else good in the world baked to golden deliciousness,” I had some serious regrets about all the times I’d passed on it the prior 19 years.
Older, wiser, and three kids deep, I now understand that the beauty of a quiche is that the basics of it really are just so good, and its simplicity is unmatched. Easy to prepare, hand-pressed crust and fresh eggs are all that is required and that alone would make a meal fit for a king, but add in the best seasonal produce and some great, salty cheese and magic happens. We started calling this recipe the “backyard quiche,” because its ingredients would be entirely determined by whatever was growing in the garden at the time. This tomato, onion, and basil mixture has since become one of our family’s favorites. It’s great for making ahead to bring to a party, or in meal prep for the upcoming week. We’ve also been known to eat it for breakfast, lunch, or dinner and find it equally satisfying any time of day. This quiche is just about impossible to screw up, and you can add and drop ingredients according to the season, availability, and changing tastes. Pretty great, huh?
If you were like me and thought quiche was for fancy ladies who drank tea, think again. Coffee drinking, messy haired mommas, and runny nosed kids can eat it, too! Best of all, it passes all my requirements for family meals: 1-healthy 2-simple 3-delicious 4-makes great leftovers. What more is there? At the end of the day if my family has eaten well and I still have my sanity I’m feeling pretty great about myself. (I know, I know, my standards are high.) So, thank you backyard quiche, for boosting my self-confidence and being so dang tasty. I’m sorry I ever doubted you.
1 small sweet onion, halved
1 tbsp butter
1 tsp brown sugar
6 large eggs
¾ cup heavy cream
1 tsp salt
½ tsp fresh ground black pepper
3 oz Parmigiano-Reggiano cheese
1 medium heirloom tomato, plus more cherry tomatoes halved for topping
2 garlic cloves, minced
1 handful of basil leaves, thinly sliced
1 recipe of your favorite pie crust, homemade or store bought
Melt the remaining butter in a small frying pan over medium-low heat until foaming. Add the onions and sugar, let them cook, stirring occasionally, until they are deep golden brown and caramelized, about 40 minutes. Add garlic to the pan and let them cook 5 minutes longer. Season well with salt and pepper, remove from the pan, and let cool.
Preheat oven to 375°
Combine eggs, cream, salt and pepper in a food processor or blender. Blend the ingredients for 1 minute. Layer the tomatoes, cheese and basil in the bottom of the crust lined quiche pan. Evenly disperse onion and garlic over top, then pour the egg mixture on top of that. Bake for 35-45 minutes until the egg mixture is set. Cut into 8 wedges.