Ok, so a couple of weeks ago I shared on my Instagram an impromptu quiche I made for a picnic, which turned out to be delectable. (This is not always the case with my spontaneous dishes! 😂)
I say impromptu because although I’d made quiche many times, this was the first time I made one with caramelized red onion, and I highly recommend you try it.
I love taking quiches to picnics as they’re so versatile, and you can add different vegetables, thus making them more nutritious.
As some of you know, I follow a low-carb eating plan, and wheat is off the menu for day-to-day meals.
As a homemaker I’m always on the lookout for dishes that are both practical for us as a family as well as delicious.
So, when I make quiche recipes I either make crustless options or I make quiches with a sweet potato base, which helps make them more consistent and filling.
That’s what I did here, as a crumbly quiche is definitely not a good picnic option when you have young children!
If you don’t fancy sweet potato, you can either use a pastry base or try a base with white potato, following the same procedure.
So without further ado, here’s the recipe:
- 3 eggs
- 200 ml cream
- 150 grams grated mozzarella
- 1 teaspoon garlic powder
- 1 teaspoon parsley (or more to taste)
- 2 small sweet potatoes or 1 big one
- 1 red onion
- 2 tablespoons olive oil
- 2 teaspoons honey
- salt to taste
Pre-heat the oven to 180º C.
Start off by washing, peeling, and slicing the sweet potato into flat rounds.
Place the rounds in a plastic bag or a bowl, add a tablespoon of olive oil and a pinch of salt and toss until well coated.
Arrange the sweet potato rounds on the bottom of a pie dish and bake for around 20 minutes. (You can also pan-fry the sweet potato rounds in a pan on the stove if you’re short on time.)
Meanwhile, heat a frying pan with the other tablespoon of olive oil and slice the red onion into half rings.
Place the onions in the pan, add a pinch of salt, and stir well.
After the onions have softened (three or four minutes), add the honey, mix well and pan-fry for a further five minutes on medium heat, stirring occasionally.
Crack the eggs into a jug and whisk. Add the cream, garlic powder, and the salt (to taste) and whisk again. Finally, add the mozzarella cheese and parsley and fold into the mixture.
Remove the sweet potatoes from the oven, place the caramelized onions over the top and finally add the egg mixture.
Flatten the quiche mixture with a spatula so that it’s even, and bake for around 25 minutes until the top is golden.
That’s it. Enjoy. 🙂
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