One of many possible applications for caramelized onions (which you can make in bulk on the stovetop or in the slow cooker). This quiche is rich and creamy, with a wonderful depth of flavor from the onions.
1 pastry shell for a 9-inch pie (deep dish)
4 large or extra large eggs
1 1/2 cups cream, milk, or combination (whole milk recommended if using milk)
1/2 tsp salt
Freshly ground black pepper to taste
3 ounces crumbled feta
1 cup caramelized onions
Preheat the oven to 375 degrees. Prepare the pastry shell in a pie dish and prick it with a fork. Spray or brush lightly with canola oil.
Beat the eggs in a medium bowl, then stir in the cream (and/or milk), salt, and pepper until well mixed.
Spread feta and onions into the bottom of the pastry shell, then pour the egg mixture over them. Transfer the pie dish carefully to the oven and bake for 40-50 minutes, until the custard is set (it should still be quite soft, but not runny).
Remove quiche oven and let stand 5-10 minutes before serving.
Serves about 4.