One of the dishes I made for our Thanksgiving brunch is ham and Swiss cheese quiche.
I started by slicing yellow onions and sautéing them slowly in butter/olive oil in a pan until they were golden brown. (For the party I did this step the day before.) I also lined pie plates with crust dough in advance so I could just fill them in the morning.
To assemble the quiche I covered the bottom of the uncooked pie crust with a layer of the caramelized sliced onions. (This step is my secret weapon and works for any savory quiche.)
Then I dotted the onions with a layer of Swiss cheese, then ham, then more cheese.
At a ratio 1 large egg per quarter cup of half and half (or milk or cream) I mixed together the custard and poured it over the solid ingredients.
I baked the quiches at 325 degrees until they looked done. (I know that comment is not helpful but I lost track of time and knew the custard was set when the tops were golden brown.)
These quiches were a big hit. In addition to a layer of well-cooked onions on the bottom I can also recommend a Pillsbury Ready-made Pie Crusts from the grocery dairy case. For the pies above I used Trader Joe’s Frozen Pie Crusts which, to my mind, weren’t as good as the Pillsbury.
Do you have a recipe with a secret ingredient?