Crustless onion quiche is a quick, easy, gluten free meal. It’s delicious, healthy, and versatile enough to be eaten for any meal of the day!
If I could drive any vehicle, I wouldn’t be driving my safe and predictable mommy van. But I wouldn’t be driving something new either.
It would be an old and sleek, sporty and fast convertible, with an impossibly long front and lots of curvy bits. It would have polished chrome and a thin, made-from-real-wood steering wheel, and buttery soft, leather bucket seats.
That’s me, behind the wheel, in the South of France, my blonde hair loosely tied in a scarf, fluttering behind me, my bronzed arm resting on the door. Sitting next to me, tall, dark and handsome is…Wait! That’s not me! That’s Grace Kelly and that “tall, dark and handsome” is Cary Grant. And the car? A Sunbeam-Talbot Alpine Sports Mk I roadster.
A girl can dream can’t she? I was feeling a bit uninspired this weekend and decided to watch one of my favorite Hitchcock flicks, “To Catch A Thief” and flip through my Patricia Wells cookbooks for some inspiration. Patricia Wells writes beautifully and specializes in the foods of France. I sort of dug myself into a culinary hole, when I challenged you to go wheat free for five days. So I’ve been searching for foods that are wheat free, satisfying and delicious.
I found three easy, fast, healthy and wheat-free recipes, just in case you’re giving up about now. The first recipe is a Crustless Onion Quiche.
This is one of those recipes, that you can whip up quickly from almost nothing. You know those times when you look into your bare fridge and there’s just nothing…no really, NOTHING there? It’s just a couple of onions, eggs and a bit of milk. While it was baking, the girls walked in the house and said, “Wow! What smells so good?” There is no cheese or meat in it, but I can imagine it would taste great with just a little chopped bacon or pancetta or a bit of grated cheese.
- 1 pound (about 3 medium) onions
- 3 tablespoons unsalted butter plus more for buttering the pan
- 1 tablespoon fresh thyme leaves carefully stemmed
- Sea salt and freshly ground black pepper to taste
- Freshly grated nutmeg...don't tell but I didn't use fresh!
- 4 large eggs
- 1/4 cup whole milk
- 3 tablespoons heavy cream
- Preheat oven to 425*
- Butter the bottom and sides of a 10" baking dish.
- Slice onions in half and then slice thinly.
- In a large unheated skillet, combine the onions, butter, thyme, salt, pepper and nutmeg. Sweat* over a moderate heat, covered, until the onions are soft, but not caramelized or brown.
- Adjust seasoning.
- Crack the eggs into a medium-sized bowl and whisk just to blend. Whisk in the milk and cream.
- Spread the onions out in the baking dish. Pour the egg mixture over them and season with additional salt and nutmeg. (Don't skip the nutmeg...it really does add that certain "je ne sais quois").
- Bake until the top is deep golden brown and the custard is firm, about 30 minutes.
- Let it sit for about 5 minutes to firm up. Serve warm.
- *Sweat: To bring out the moisture and cook without browning.