Ingredients
Scale
- 1 extra large yellow onion (or 2 medium sized), sliced thinly
- 1 tablespoon butter
- 1/2 teaspoon sea salt, plus more for seasoning
- hot water, as needed
- 6 eggs
- 1/3 cup unsweetened coconut milk (or milk of your choice)
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 bunch asparagus, ends trimmed and each spear cut into half
- 1/4 – 1/3 cup goat cheese, crumbled
- 1 gluten free prepared pie crust
Instructions
- In a saucepan, add in the sliced onions, butter and sea salt. Heat over medium to low heat (having your heat between medium and low, works best for me). Occasionally stir or toss the onions around with a fork or tongs.
- After 10-15 minutes or when the onions start to turn slightly brown, add in about 1/4 cup of hot water and stir around. Continue to stir every 5 minutes or so, until they are reduced in size by about 1/4 and are very brown (but not burnt)
- Preheat your oven to 400F.
- In a mixing bowl, whisk together the eggs, milk, black pepper, a large pinch of salt, and thyme.
- Lay the prepared asparagus in the bottom of the pie crust. Arrange the caramelized onions and goat cheese around. Slowly add in the egg mixture.
- Add the quiche to the center rack of your oven. Bake for 40 minutes or until the center is set and the egg is firm to the touch.
- Remove from the oven and let sit for 5 minutes before slicing into. Store covered in your refrigerator.
Notes
Caramelizing the onions takes about 35 minutes.
Serve with salad greens dressed with olive oil, lemon juice and a pinch of salt
- Prep Time: 35
- Cook Time: 45
- Category: breakfast
- Method: oven
- Cuisine: breakfast