Vidalia Onion, Kale, and Swiss Tart |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Every year about this time I can hardly get enough Vidalia onions! This is a favorite for breakfast, as it's not as eggy as quiche...just mellow sweet onion flavor baked in a hand-rolled short butter crust. This is one recipe that I won't use a pre-made commercial piecrust for! These are tasty party bites made in miniature muffin tins, too. Ingredients:
3 cups vidalia onions, sliced as thinly as possible |
1/4 cup unsalted butter |
1 cup kale, chopped |
1 cup heavy cream |
sea salt |
grated nutmeg |
2 eggs |
1 cup grated swiss cheese |
pie crust |
Directions:
1. Roll out crust, fit into glass or ceramic quiche or pie pan. Leave enough overhang to crimp attractively. Place in fridge to chill.
2. Melt butter in heavy skillet, add onions, and cook until nicely browned and very soft, almost caramelized. Add kale and cook until just wilted. Add salt and nutmeg to taste.
3. Cool slightly. Add cream and eggs, mix well. Put cheese in bottom of crust, pour onion mixture over, and bake at 400 until puffed and golden.
4. Delicious served warm or cold!
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