There are few things I love more than cheese. Not many, but a few. The Husband, the cat, shows about people who are ardently readying themselves for doomsday, dreaming I can fly (it only happened once but it was awesome) and, on that note, sleeping late. Actually, take the apocolypse show off the list. I definitely prefer cheese to watching people build underground bunkers in preparation for the inevitable alien invasion. If I were to do that, I know what I would take. Cheese. A lot of cheese. Probably not the best idea in the event of said aliens cutting all power, but you get the gist.
Brie is also known as “the King of Cheeses” and was believed to have been a tribute paid to French kings. I mean, if it’s good enough for royalty.
There are many ways to eat this cheese but this is by far my favourite. The sweetness of the caramelized onions perfectly compliments the gooey creaminess of the Brie. I use a medium (180ml/cup) muffin tray which gives me six mini quiches but you can use small pie dishes too.
Crustless Mini Quiches with Caramelized Onions and Brie
Servings: 6 Prep time: 5 minutes Cooking time: Caramelized onions 40 minutes + 25 – 30 minutes for quiches
Ingredients:
- 125g Brie cheese
- 2 onions, peeled, halved and sliced
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 tablespoons balsamic vinegar
- 1 tablespoon butter
- 250 ml cream
- 2 large eggs plus 2 egg yolks
- 1 teaspoon cracked black pepper
- 1 teaspoon salt
- Non-stick spray
Method:
Peel, halve and slice the onions. Don’t slice them too thinly, you don’t want them to burn. Usually for caramelizing you would slice the onion whole, however, the quiches are too small for this.
In a large frying pan, heat the olive oil on medium high. Once the oil is hot, add the onions and butter, stirring to spread the butter.
Spread the onions evenly across the pan. Fry for 5 minutes on medium high, stirring to prevent onions from sticking, then turn the heat down to medium low and saute for another 10 minutes.
Add the brown sugar, balsamic vinegar and salt and saute for 30 minutes.
Preheat your oven to 180°C (350°F) and spray non-stick spray in the muffin tray cups, making sure you cover the sides too.
Brie is too soft to grate so cut it into small pieces, keeping a quarter aside for the topping.
Whisk the eggs and yolks and add the cream, stirring until thoroughly combined. Add the onions and Brie to the egg and cream mixture, stir and pour into the muffin tray, filling each cup ⅔’s full.
Bake for 25 – 3o minutes until golden brown on top. Allow to stand for 5 minutes before gently lifting the quiches out of the muffin cups.
If only we have Brie here. It looks delicious!
LikeLike
Thanks! You can substitute the Brie with camembert or any kind of creamy, mild cheese. It doesn’t have to be Brie. Have a lovely day!
LikeLiked by 1 person
Looks delish!!!
LikeLike
this looks yummilicious !! 🙂
LikeLike
Thank you, Andy. “Yummilicious”! I love that word! May I borrow it?
LikeLiked by 1 person
feel free 😀 😉
LikeLiked by 1 person
Looks so so good! I’m gonna hv to give that a go!
LikeLiked by 1 person
Oh, can’t wait to try this recipe! Gotta love a fellow cheese lover. 🙂
LikeLike
Aah, kindred spirits!
LikeLiked by 1 person
Yummy!
LikeLiked by 1 person
Oh my that sounds (and looks) so amazing! I’man alright cook but I am looking to expand my wings for my family. This looks really awesome and really simple! I will be saving to for my shopping list this week I think. MMMM, I guess I’ll have to keep looking around your blog. I am sitting here eating but I am getting more and more hungry lol -_-
LikeLike
That is exactly why I don’t watch cooking shows unless I’ve just had a huge meal! It’s a pretty easy recipe. I don’t like missioning with pastry. I’m lazy like that. I really like that there aren’t too many ingredients. I really hope you enjoy it!
LikeLike
Oh, these look delicious! And also the perfect size to pack away in my lunch box.
LikeLike
Kate, that is what my husband tells me about the lunch box and yes, they are a very convenient size!
LikeLike
Pingback: Menu Planning: The Return | it's a nice little wine
If you are think it of changing your header image, I would truly recommend using the cut brie snapshot from this post! Best of luck!
LikeLike
Thanks for the feedback!
LikeLike
HI Gen! finally tried your recipe and it is absolutely A.M.A.Z.I.N.G! The husband loves it and couldn’t stop eating! One thing though as I followed your recipe, I realised that you had balsamic vinegar in your method, but didn’t mention this in your ingredients. Wondering if that’s optional? I’ll certainly do a re-post on this soon. Thank you for such awesome grubs! 😀
LikeLiked by 1 person
Hi Ann! Hope you’re having a good weekend! Thank you so much for pointing that out – I will amend the ingredients now! Thanks! I’m so glad the husband liked it! Really appreciate your feedback!
LikeLike
Pingback: Mini Quiche with Caramelised Onions & Brie
Will be doing this one. Going to print it out. Thank you.
LikeLiked by 1 person
Ooooh, I highly recommend this one. I really hope you enjoy it.
LikeLike
Looks very wonderful!
LikeLiked by 1 person
One of my all – time favourites! Thanks a lot.
LikeLiked by 1 person
yes I am sure!
LikeLike
Pingback: Monthly Mystery Munchies #21: Hearty Breakfast Quiche | Grubbs n Critters