Roasted Onion Quiche With Sesame

Roasted Onion Quiche with Sesame Recipe

Prep Time: 30 minutes

Cook Time: 1 hour, 40 minutes

Total Time: 1 hour, 20 minutes

Serves 6.

Ingredients

• 1 kilogram (2.2 pounds) yellow onions
• 1 recipe olive oil tart dough
• 2 large eggs
• 2 tablespoons tahini (sesame paste from a Middle-Eastern or organic store) (substitute another nut butter or sour cream)
• 20 grams (1/3 cup) nutritional yeast (substitute freshly grated cheese such as comté or parmesan)
• 1 teaspoon salt
• 1 tablespoon sesame seeds
• Chives, snipped, for serving

Instructions

1. Preheat the oven to 175°C (350°F) and grease a rimmed baking sheet with a little cooking oil.
2. Slice off the root and stem ends of the onions, cut them in half, and remove the grimy outer layer of skin. No need to peel entirely.
3. Place the onions face down on the baking sheet, insert into the oven, and roast for 30 minutes, until tender.
4. While the onions are roasting, make the olive oil tart dough according to these instructions, line the pan, and place it in the fridge to rest. (You can prepare the dough up to a day ahead; cover loosely with plastic wrap and keep in the fridge.)

5. When the onions are done roasting, flip them flesh side up, and allow to cool just enough that you can handle them.

6. Prick the dough all over with a fork and insert the tart dough in the oven to par-bake for 15 minutes, until lightly golden.

7. Scoop the onion flesh out of the skins and place in a medium mixing bowl. Using clean kitchen scissors, chop the onions roughly; if you prefer to chop with a knife on a cutting board, that works too, I just find it easier this way. (You can roast and chop the onions the day before; cover and keep in the fridge.)

8. Break the eggs into the onions, add the tahini, nutritional yeast, and 1 teaspoon salt, and mix well.
9. Remove the tart shell from the oven and pour in the filling. Even out the surface.

10. Sprinkle with sesame seeds.

11. Return to the oven and bake for 40 minutes, until the filling is set and golden.

12. Sprinkle with chives and serve hot, with a green salad on the side.