Friday, July 20, 2012


This is a classic quiche with a little twist.  Red wine gives this quiche added richness and flavor.  This is quick to make and great for to serve for any meal, but I particularly love it for brunch.

1 pie crust (I used frozen and it was perfectly delicious)
1 1/2 cup Swiss cheese, grated
1 medium onion, sliced
1 Tbsp. Olive oil
1/4 cup red wine
5 eggs
1 cup half & half
1/2 tsp. salt
1/4 tsp. dry mustard
dash of nutmeg

1.  Preheat oven to 400 F.  Once oven is preheated, bake pie crust for 7 minutes to give it a pre-bake.  When it is done baking drop the temperature to 350 F. 
2.  In a pan on medium heat, add olive oil and onions.  Saute for 2 minutes.  Salt and pepper to taste.
3.  Add red wine and saute until the water from the red wine has evaporated and the onions are caramelized.

4.  In a bowl whisk together eggs, half & half, salt, dry mustard, and nutmeg.  
5.  In the pie crust place Swiss cheese, and then caramelized onions.  Pour egg mixture on top of both.

6.  Place the quiche on a cookie sheet and bake in the oven for 35-40 minutes or until the quiche does not giggle. 

1 comment:

  1. I'm going to try this for breakfast Sunday. It looks delicious! Yummy!