Rob came up with the magical egg-milk ratio and I added the fillings. You can use any fillings you like; we recommend sticking to the 1egg-1/4c.milk ratio and then having some fun with it. We have been using the inexpensive chevre from our grocery store (so far Ile de France is our favorite), but will plan to splurge on some artisan goat cheese from our local farmer’s market now that we have our recipe down pat. Fresh dill and nutmeg are preferred, but you can certainly use dried if that’s what you’ve got. We love making this in our springform flan baking pan, which has a lovely fluted edge.
8 oz. goat cheese
1/4c. chopped fresh dill
1/2t. freshly grated nutmeg (or 1/4t. jarred ground)
freshly ground pepper
2T. olive oil
2 medium onions, thinly sliced
pastry for one pie shell (the rolled type from the refrigerator section – or make your own!)
Preheat oven to 375 degrees.
Whisk together eggs, milk, fresh dill, salt, pepper, and nutmeg. Set aside.
Heat oil in a medium saute pan over medium heat. Add onions and saute until soft and golden brown, about 15 minutes. Add a generous pinch of salt about half-way through. Onions should be sweet and tender.
Line a 9″ pie plate or springform flan plate with pastry crust. Spread the sauteed onions over the bottom of the pie crust. Carefully pour the egg mixture over the onions. Drop the goat cheese in small nobs (about a teaspoon each) into the egg mixture, distributing them evenly.
Bake quiche for 35-40 minutes until puffed and golden. Remove from oven and let rest for about 10 minutes before slicing. Enjoy!