This quiche is easy to make and elegant. You can add bacon or ham if you want something more rubust. I serve it with salad and garlic toast.
1 store bought 9-inch deep dish pie shell (you can make your own dough, but for you busy bees out there store bought is completely acceptable)
3 eggs + 1 egg yolk
Pinch of nutmeg
1 large onion (diced)
3/4 cup heavy cream (if you want to reduce calories use light cream or even whole milk or a combination)
Salt and freshly ground pepper to taste
Pinch of cayenne pepper
4 oz of good quality goat cheese
3 tbsp extra virgin olive oil
Preheat the oven to 350 degrees with the rack in the center of the oven. Saute onions and a pinch of salt in olive oil over medium heat until almost soft. Then, turn heat to medium-high to caramelize the onions. Adjust your heat if you have to -- don't burn them.
Spread onions over the bottom of the pie shell, distribute goat cheese in chunks over the onions and prepare the custard. Mix the eggs, heavy cream, nutmeg, cayenne, salt and pepper to taste and thoroughly whisk to incorporate. I dip my finger in to taste the custard to make sure the seasoning is correct. If you have an issue with raw egg, don't taste it and you will learn what the tart needs or doesn't need when it's done.
Bake at 350 degrees for approximately 45 minutes and until center is set. Let rest for 15-20 minutes before slicing.