Mini Quiches with Caramelized Onion/Apple/Morbier Cheese.

I love eggs. For those that know me, that statement presents a conundrum, as I physically cannot eat eggs thanks to infamous “Egg Day” in culinary school (I had a bout of the Noro virus while creating and consuming 6 egg dishes/12 eggs). Nonetheless, I do enjoy making eggs, for it was the first type of food I learned how to cook when I was a wee one. I absolutely love making scrambled eggs for friends and family. And they’ll tell you my eggs are quite tasty. This is also one of the many reasons I don’t believe in brunch dining in Manhattan (sorry, my eggs are better than yours).

Eggs also keep well for parties, whether you devil them, salad them, or bake them into a frittata or quiche. So, recently, I whipped up a batch of mini quiches for friends containing caramelized onions, sauteed apples, and a melty blue cow’s milk cheese called Morbier. And they were the jam.

And here is my segway to the recipe. Enjoy.

Mini Quiches with Caramelized Onion/Apple/Morbier Cheese
For 36 mini quiches

8 extra-large eggs
4 cups half and half
1 yellow onion, sliced in half and then thinly sliced
1 large honeycrisp apple, cut into small cubes, or macedoine
1/2 cup Morbier cheese, cut into small cubes
Salt & pepper

1. Preheat oven to 350˚F. Spray mini-muffin tin with non-stick spray.
2. Heat large non-stick sauté pan to low heat. Add 2-3 Tbsps. olive oil and onion. Season with salt, cook down over low heat for 25 minutes, until translucent in color. Raise heat to medium and cook until golden brown and caramelized, about 10-15 minutes more. Season with salt and pepper to taste. Reserve in mixing bowl.
3. Return pan to heat, add 1 Tbsp. olive oil. Add apple, and sauté until tender, about 10 minutes. Add to onion mix, toss to combine.
4. In large mixing bowl, beat eggs and half and half together. Season liberally with salt and pepper, and pour into a Pyrex measuring cup with spout (to help pouring into mini muffin tin).
5. Place apple/onion mixture in bottom of each mini muffin tin. Top with 1-2 cubes of cheese. Pour egg mix over, filling to top.

Pouring the quiche!

6. Bake quiches for 30-35 minutes, until golden brown color around the edges. Remove from oven; cool 10 minutes. Pop those suckers out and serve!

And it’s bite-size!


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