Onion Quiche
Each year a business client sends a twenty-five pound box of sweet Vidalia onions. I save many to freeze later with fresh squash from our garden. I’ve become spoiled to the luxury of numerous frozen one-cup packets of chopped onions for future dishes. Even then, I’m challenged to find ways to use all those onions.
Onions, one of many Alliums, belong to the lily family. Because of their abundance in thiosulfinates, sulfides, sulfoxides, and sulfur compounds, onions provide medicinal effects that tend to lower blood lipids and blood pressure. The sulfur content makes them natural anti-clotting agents. Also, onions contain flavonoids, substances known to protect against cardiovascular disease.
Georgia residents, where the Vidalia is grown, and people of Greece, whose population consumes large amounts of onions and other allium herbs, have lower mortality rates from stomach cancer. Likewise, China and other populations with high onion consumption report fewer incidences of stomach cancer. Other health benefits attributed to onions include improved lung function, decreased bronchial spasms and allergy-induced bronchial constriction of asthmatic patients, and protection against certain infections. Additionally, onions are low in calories, contain no fat or cholesterol, and have a minimal amount of sodium. They’re a good source of fiber, vitamin C and other nutrients. With all these great health benefits, how can you resist adding more onions to your diet?
To use my bountiful supply, I found a recipe for onion pie in the local newspaper and decided to give it a try. The pie failed to meet my standards. I felt compelled to try again, this time with my version.
My personal taster, with decades of training from yours truly, declared my version to have better texture and taste. You be the judge. As those Vidalia and sweet Texas onions inundate the market, try the recipe below and let me know. Have your own favorite? Feel free to pass along to share with readers.
ONION QUICHE
1 unbaked 9″deep-dish pie crust
1 tablespoon olive oil
4 cups chopped or slivered sweet onions
3 eggs
1 cup evaporated milk
3/4 cup Mozzarella cheese, shredded or grated
1/4 cup Parmesan cheese, grated
3 strips turkey bacon, cooked and crumbled
1/2 teaspoon thyme
1/4 teaspoon basil
salt, black pepper, cayenne pepper to taste
In a heavy saucepan, heat oil and add onions. Sauté about 10 minutes until onions are soft but not brown. In a large mixing bowl, beat the 3 eggs. Stir in milk and seasonings. Add cooled onions and Mozzarella cheese and mix thoroughly. Pour mixture into pie crust. Top with Parmesan cheese and bacon. Bake in a preheated 375o F. oven for 35-40 minutes until middle of quiche is set. Remove from oven and let cool for 10 minutes before cutting.
Reference: http://www.vegetarian-nutrition.info/updates/onions.php Accessed 5/18/2011.
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