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
- 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
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.