I don’t know if this ever happens to you, but it seems like every time I make a recipe calling for a pie crust I don’t have time to make one or I can’t find one in the freezer. Sometimes you just have to use whatever is in your pantry and improvise! Case in point: the crust for this quiche is made from saltine crackers. Now that’s what I call resourceful cooking!
This is a savory quiche that goes well with the robust flavors of steak, roast, or pork tenderloin. The recipe calls for Fontina cheese. Its nutty flavor compliments the slight sweetness of the caramelized Vidalia onions. Enjoy!
Caramelized Onion and Mushroom Quiche
1 and 1/2 cups crushed saltine crackers (crushed in 1/2 inch pieces)
1/4 cup unsalted butter, melted
Crush saltines then measure 1 and 1/2 cups. Mix crushed saltines and melted butter together in a medium bowl. Pour cracker mixture in a 9 inch glass or ceramic pie plate. Set aside.
2 tablespoons unsalted butter
3 cups Vidalia onions, thinly sliced
1 cup sliced mushrooms
3 eggs, beaten
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 and 1/4 cups half and half
8 ounces Fontina cheese, shredded
Melt butter in a large skillet. Cook onions over low heat until soft, translucent and caramelized. This will take about 30 minutes. Do not allow onions to brown. While onions are cooking mix eggs, salt, pepper, and half and half. On top of the saltine crust: layer onions, mushrooms, and cheese in two layers. Slowly pour egg mixture over everything, letting the liquid weave its way into the onion, mushroom and cheese filling. Bake 325 F. for 40 to 45 minutes. When done, a knife inserted in the quiche will come out clean.
Published in The News and Neighbor on April 2, 2015