Sun-dried Tomato, Caramelized Onion Quiche

Combining savory sun-dried tomatoes with sweet caramelized onions provide the tasty balance that makes this breakfast treat so delicious.

I also love this crust because it is easy to make and completely fool proof.

Bring this dish to breakfast at a friend's or surprise your house guests. The aroma from the thyme melding with the other flavors in the oven is sure to gently, and happily wake your guests. 

Oat Crust (taken from Ellie Krieger of the Food Network)

Ingredients:

• Cooking spray
• 3/4 cup rolled oats
• 1/2 cup all-purpose flour
• 1/4 tsp. salt
• 3 tbsp. cold unsalted butter, cut into small pieces
• 3 tbsp. cold lowfat buttermilk

Preheat the oven to 400 degrees. Spray a 9" round pie pan with cooking spray. Add the oats, flour, and salt to a food processor and pulse 3 times. Add the butter and pulse about 10-12 times, until the mixture is course and pebbly. Add the buttermilk and pulse 3-5 more times to combine. Form the mixture into a ball and roll a 10" circle between 2 pieces of wax paper.

Remove the top sheet of wax paper and transfer the crust to the pie pan with the other sheet of wax paper still attached to the crust. Press the crust gently into the dish and remove the final sheet of wax paper.

If your crust doesn't fit perfectly into the pie pan, you can cheat here. Just take some of the crust that overlaps the top of the pan and use it to fill your holes. No one will ever notice once the quiche is cooked.

Bake for 9-11 minutes depending on your oven and allow the quiche to cool.

Quiche filling

Ingredients:

• 4 tbsp. extra virgin olive oil
• 2 medium vidalia onions (or other sweet onions)
• 4 eggs
• 4 egg whites
• 1 cup half and half
• 1 tbsp. thyme
• 1/3 cup sun-dried tomatoes in olive oil
• 3/4 cup shredded parmesan cheese

Preheat the oven to 350 degrees.

Cut the onions in 1/2 and thinly slice each 1/2 to get long 1/2 moons. Heat oil is a skillet over medium-high heat until it shimmers. Add onions and saute for 1-2 minutes coating with oil. 

Reduce heat to low and cook onions covered, stirring occasionally, for approximately 20 minutes.  Covering the onions will prevent moisture from escaping, thus preventing the onions from burning or dying out.  After 20 minutes the onions should be soft and light golden. Remove lid, increase heat to medium and cook for 10-12 minutes stirring frequently. This is the final step in the caramelizing process. Cook onions slowly and add a little extra oil if they start to burn. Turn off the stove burner.
  

Mix the sun-dried tomatoes with the caramelized onions.

Whisk together the eggs, egg whites, half and half, and thyme.

Sprinkle the parmesan cheese in the bottom of the pie crust. Add the onions and sun-dried tomatoes to the crust. Pour the egg mixture over the other ingredients and bake the quiche for 35 minutes or until a knife comes out clean when inserted.