For the pesto quiche I used homemade pesto, but you can just as easily use store brought if you don’t happen to have any around. I got the instructions for caramelizing onions from simply recipes. The one change is that I found it too
Goat Cheese and Pesto Quiche1 deep dish pie crust, frozen
1. Preheat oven to 375 degrees. Put oil in a medium, heavy bottomed saucepan over medium heat. Add onions and a little salt. Cook for 10 minutes, stirring occasionally. Reduce heat to
medium low and continue cooking for another 30 minutes, until onions are well browned, stirring occasionally. Add the balsamic vinegar, and cook for another 10 minutes. Remove from heat.
2. While the onions are cooking, blind bake the pie crust. To do this, poke holes in the bottom
of the crust with a fork. Line the crust with tin foil or parchment paper, pushing all the way into the corners. Fill the pie crust with pie weights or dried beans. Bake for 15 minutes. Remove from the oven, and let cool briefly. Remove the pie weights or beans, and place the pie back in the oven for another 10 minutes. When this is done, turn the oven up to 400 degrees.
3. Put one T of the pesto into the pie crust. Using a pastry brush, spread the pesto around the inside of the quiche, trying to cover the entire bottom as well as the sides.
4. In a large bowl, whisk together the goat cheese (it really just turns into small crumbles) and the sour cream. Add the remaining pesto and the eggs, and whisk until thoroughly combined. Stir in the caramelized onions.
5. Layer the bottom of the quiche with the sliced tomatoes.
6. Pour the quiche filling over the tomatoes (you will probably have a little extra).
7. Bake for 1 hour to 1 hour 15 minutes. It’s done when the edges are set, but the center is still a little shaky. I should note that my quiche souffléd like crazy (it rose a good two inches, probably means I overbeat the eggs, that’s why I’m saying you should beat them lightly before adding them), which made it hard to tell when it had reached this point. I took it out after an hour 10 and it was fine (and fell back down to normal levels). Cool until just warm and serve.
Brocolli-Garlic Quiche1 deep dish pie crust
1. Preheat the oven to 375. Blind bake the pie crust. To do this, poke holes in the bottom of the crust with a fork. Line the crust with tin foil or parchment paper, pushing all the way into the corners. Fill the pie crust with pie weights or dried beans. Bake for 15 minutes. Remove from the oven, and let cool briefly. Remove the pie weights or beans, and place the pie back in the oven for another 10 minutes. When this is done, turn the oven up to 400 degrees.
2. While the crust is baking, bring 3 quarts of water to a boil. Add the broccoli, and cook for 4 minutes.
3. With a generous pinch of salt, chop up the raw garlic until you make it into a paste. Mush in three cloves of the roasted garlic.
4. Take the remaining two cloves of roasted garlic and place them into the pie crust, using your fingers, gently crush them, and do your best to spread them around the bottom of the crust, without breaking it (this is a challenge).
5. In a large bowl, whisk together the eggs and heavy cream. Add the garlic paste, nutmeg, and cayenne.
6. Line the bottom of the crust with half of the cheese. Pour over the egg mixture. Place the broccoli in the quiche, and cover with the remaining cheese (that has not yet been done in the picture below).
7. Bake for 1 hour to 1 hour and 15 minutes. I found this quiche souffléd a lot as well, but I took it out after an hour, and it seemed well set (maybe because it was on the upper rack, and so cooked a little faster). Cool until just warm and serve.