The interesting part of this time of year is the availability of sweet onions at every farmers market, not to mention Vidalia onions at the grocery store. Now, in general, I am not an onion person. I cannot eat raw onions at all. I try, but it just makes me sick. But if you take a sweet onion and cook it long and slow over low heat, it becomes food candy. I adore caramelized onions and am especially fond of balsamic caramelized onions.
Yedterday, I woke up at 4:30 am and couldn't get back to sleep. I needed to make some breakfast for the week so I could get back on track after our vacation. I knew I didn't have a lot in my kitchen to work with, but I did remember I had a large sweet onion. While I didn't have bacon, I did have ham, so I decided to make a modified quiche lorainne.
Ham Quiche with Balsamic Onions
1 large candy onion*
2 Tbsp Olive oil
1-2 Tbsp balsamic vinegar
6 thin slices smoked ham
6 large eggs**
1 1/2 cups milk
2 oz asiago/fontina cheese blend
Salt and pepper, go taste
Preheat oven to 350 degrees. Thinly and evenly slice the onion. Heat oil over medium heat. Add onions ND cook, stirring until the onions become translucent. Reduce heat to low and continue cooking, stirring occassionally, until onions begin to turn golden brown. Cook, stirring frequently, until desired color.at the last couple minutes, add balsamic vinegar and finish cooking. This step deglazes the pan.
Chop the ham to small pieces (about 1/4 - inch dice). Add ham to the onions an cook until heated. Take this mixture ND place in the prepared baking dish.
In a medium bowl, beat the eggs until smooth. Continue beating as you slowly add the milk. The result should be a very smooth pale yellow. Season with salt and pepper. Pour eggs mixture over onion mixture and sprinkle with cheese. Note, when using strong cheeses, you need less, otherwise, they will overwhelm the other flavors.
Bake at 350 about 40-45 minutes until top is golden brown and a knife inserted into the center comes out clean. Allow to set 5 minutes before serving. Makes 8 servings.
Note: I am in the habit of making crust less quiches. But I always regret not putting quiches like this in a crust. The savory crust is a nice contrast to the sweet onions. Consider using a crust for this recipe.