Finally, some Hot Summer Weather has hit the Bay Area. Woo-hoo!
But with the heat comes a lack of appetite and increased thirst – for me, at least. I’m not one for eating out. It’s a treat when I do, so I whipped-up another specialty of mine that’s light but filling and can be served hot, warm, or cold. Perfect for breakfast, lunch, dinner, or a light snack!
Ingredients (per 8″ pie):
- 1 layer pie crust* (Too lazy to make my own; I buy the pre-made ones that come 2 per pack.)
- 1-1/2 to 2 yellow onions, peeled and thinly sliced
- 4 eggs
- 1/2 cup heavy whipping cream
- 1 cup Swiss (or Gruyere) cheese, grated
- Freshly-grated nutmeg
- Salt and pepper
*keep frozen until ready to fill
Saute onions in EVOO until soft and lightly caramelized.
Lightly mix the eggs and cream together. Add the freshly-grated nutmeg and pinch of pepper (I salt the onions during cooking so I skip adding more). Take pie crust out of freezer and arrange the caramelized onions in the bottom. Sprinkle the cheese over the onions then carefully pour egg/cream mixture on top. (You may have to wiggle the pan a little to get the mixture to distribute evenly.)
Bake 45-50 minutes and allow to set for 5 minutes before serving.
This quiche is great with some white wine or beer – BUT you just can’t beat this concoction when it’s hot out. It’s smooth, sweet, tart, and totally refreshing.
- 2 lemons
- 2 limes
- 1/3 cup Agave sweetener
- 1/2 can Sweetened Condensed Milk
- 4 cups ice cold water
- Rum (optional)
Juice the lemons and limes into a large glass pitcher (straining pulp and seeds). Add the Agave, SCM, and 1 cup of the water. Stir well to combine.
Add remaining water, stir and serve. At this point, a shot of rum in the glass will make it even better. ¡SALUD!