Flamiche

A flamiche is somewhat related to a quiche, but with the addition a a generous amount off caramelized onions. It is good.

Unfortunately, I can not give you the source for the recipe, because it was from the days when I copied recipes out of cookbooks that I borrowed from the library.

I changed the recipe by adding cheese to the quiche. Why not?!!

Served with a green salad, it will definitely please you for lunch or a light dinner. You could always add bacon or ham to it.

Flamiche

2 tablespoons olive oil
2 tablespoons unsalted butter
6 yellow onions, thinly sliced
1/2 teaspoon sugar
3 eggs
2 egg yolks
1 1/2 cup heavy cream
6 ounces Gruyère
Nutmeg, white pepper, salt

Baked pie shell

Heat the oil and butter in a large skillet or wok over medium heat. Add the onion slices and sprinkle on the sugar. Sauté the onion slices until they are caramelized. This should take about 20 minutes, trying not to burn the onion.

Set aside the onions to cool.

Preheat the oven to 350 degrees. In a medium bowl, whisk together the eggs, egg yolk, and cream. Add your desired amounts of seasoning; I used 1/2 teaspoon of white pepper, approximately 1/3 teaspoon of nutmeg, and 1/2 teaspoon salt.

Place your pre-baked pie crust pan on a jelly roll pan. Place the grated cheese on the bottom. Top with the caramelized onions.

Add the seasoned egg and cream mixture.

Bake the flamiche for about 40 minutes, then turn down the temperature to 325 degrees and continue cooking for another 20 minutes. You can test its doneness by using a cake tester, which should come out clean.

Let the flamiche rest for a bit, then cut into slices and serve.

It’s good warm or at room temperature.

You could use a dip-dish pie pan; the one I used is quite shallow.