Extraordinary Entree: Quiche Johanne

*  This recipe makes 2 pies

Ingredients

Caramelized Onion
1 sweet onion, caramelized
1 tablespoon butter
2 tablespoons Olive Oil
1 tablespoon brown sugar
2 tablespoons balsamic vinegar

Other Filling Ingredients
12 oz package Swiss or Italian blend cheese
10 oz package frozen spinach, thawed
10 oz package cooked ham or honey maple ham from the deli, diced
3 cloves garlic, minced
1 tablespoon Olive Oil

Custard
6 medium eggs
8 oz half and half
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/ teaspoon nutmeg
2 (9 inch) unbaked deep dish pie crust

Directions

Before starting drop the package of spinach in hot water and change the water every 30 minutes or so.

Caramelized Onions
1.  Thinly slice the onion.
2.  Add butter and 1 tablespoon of Olive Oil to a saute pan. Just before the oil begins crackling lower the heat to medium low and add sliced onion to the oil. Toss until all of the onions are coated.
3. Leave uncovered for the 1st 20 minutes. Stir  onions every 10 minutes to prevent burning. Cover after 20 minutes. At minute 30 add more oil if needed to prevent the onions from frying. Lowed heat to low. At minute 40 add 1 tablespoon of brown sugar and stir, then cover. At minute 50 de-glaze the pan with balsamic vinegar and stir. Cover and cook for another 10 minutes, 60 minutes in total. Do not clean the pan.

Meat Filling
1. Turn the heat up to medium.
2. Add 1 tablespoon of oil to the saute pan used to caramelize the onions.
3. Pan should still be hot so immediately add minced garlic cloves to the pan and saute. Do not allow garlic to burn.
4.  Add Ham or meat of choice. Bacon and diced sausage tastes great, too! Cook through stirring constantly. When cooked through, set aside.

Preheat Oven to 400 degrees F.

Custard
1.  Add 6 eggs to a bowl and just break the yolk for now.
2.  Add Half and Half and mustard.
3.  Add all of the spices.
4.  Lightly beat the custard so all are combined.

2 Pie Crusts
1.  Layer One: Caramelized Onions
2.  Layer Two: Cheese
3.  Layer 3: Thawed or fresh chopped spinach
4.  Layer 4:  Ham (or meat of choice)
5.  Layer 5:  Cheese again
6.  Layer 6:  Ladle Custard over the top

Place the quiches on a baking tray for ease of handling. Bake for 40 minutes or until custard is firm when tested with a knife. Cooking times may vary depending on your oven.

Extraordinary Entree: Smoked Salmon Quiche

* This recipe makes 2 pies

Ingredients

Caramelized Onion

2 cloves of garlic, mined and divided

8 ounces cream cheese, at room temperature

2 teaspoons fresh lemon juice

6 medium eggs

2 cups half and half

1 teaspoon salt, divided

1/2 teaspoon onion powder, divided

1/2 teaspoon garlic powder, divided

3 sprigs of thyme, chopped

12 ounces smoked salmon, flaked

2 deep dish pastry shells

Directions

Caramelize the onions. Add clove of garlic during last 10 minutes of cooking. Remove from heat and set aside.

Preheat oven to 350 degrees F.

Place the cream cheese in a large bowl and using a wooden spoon, stir until creamed and loosened.  

Add the eggs, 1 at a time, stirring just until combined. Add the cream, onion powder, garlic powder, salt, and thyme, and mix well.

Layer the filling in the following order: 1) caramelized onion-garlic mix; 2) 6 ounces of smoked salmon; and 3)  Pour the custard over the layers.  

Bake for about 30-40 minutes, until golden and the custard is set. 

Cool quiche for 10 minutes before serving. Serve warm or chilled.

Makes 2 pies