Caramelized Onion Quiche
1 hour 30 minutes
1 Package Pure Farmland Savory Original Sausage Patty
1 9” pie crust
1 tablespoon butter
1 large red onion, sliced thin
1 teaspoon balsamic vinegar
¾ cup whole milk
½ cup heavy cream
3 oz gruyere, shredded
½ teaspoon chopped fresh tarragon
¼ teaspoon chopped fresh oregano
½ teaspoon chopped fresh dill
½ teaspoon salt
½ teaspoon pepper
Parsley for garnish
If using a frozen pie crust, remove from freezer and thaw for 10 minutes. Pre-bake according to package directions and set aside.
Adjust oven temperature to 375 degrees.
Cook breakfast patties in skillet over medium to medium-high heat for about 12 minutes, turning occasionally to brown evenly.
In a separate, nonstick skillet, add the butter and melt over medium heat for 1 minute.
Add the onions and stir until evenly coated with butter.
Continue to cook over medium heat for 25-30 minutes, stirring frequently. If the pan becomes dry, add water 1 tablespoon at a time.
Once the onions are softened and golden brown in color, add the balsamic vinegar and continue to cook for 5 minutes over low heat.
Let cool, then chop the cooked breakfast patties and onions.
Sprinkle half the cheese on the bottom of the prepared pie crust.
Whisk together the eggs, milk, heavy cream, remaining gouda, tarragon, oregano, dill, salt, and pepper.
Add the chopped patties and onions to the mixture.
Pour the egg mixture into the pie crust.
Place a baking sheet under the pie pan and bake for 35-40 minutes until set.
Garnish with parsley and serve.
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