Ingredients
- 3 small yellow onions, chopped
- 3 shallots, chopped
- 4 green onions, thinly sliced
- 3 small leeks, sliced
- 4 tablespoon butter
- 2 tbsp extra-virgin olive oil
- 3 large eggs
- 150 g container crème fraîche
- 1/4 tsp nutmeg
- 2 teaspoons fresh thyme leaves
- 1/2 tsp sea salt
- Freshly ground pepper, to taste
- 1 store-bought fresh quiche / tarte (Ø 32 cm / 300 g)
- Thinly sliced red onion rings to decorate (optional)
To serve (optional)
- 2 handfuls young arugula leaves
Instructions
- In a large deep sided skillet, melt 4 tablespoons of butter and 2 tablespoons oil. Reduce heat to moderately low and add onions, shallots, leeks and green onions.
- Cover and cook for 10 minutes. Remove lid and continue to cook, stirring regularly, until the onion mixture is transparent, very soft and light golden color. This is a slow-cook method that takes about 30-40 minutes (read tips below!). Remove from heat and allow to cool for 10 minutes.
- Meanwhile, preheat oven to 375°F / 190°C degrees and grease a large tart form with butter (I use a Ø 30 cm PYREX glass form).
- In a large bowl, whisk together the eggs, crème fraîche, nutmeg, thyme, salt, and pepper. Add onion mixture and stir well combined.
- Transfer the mixture to the pie crust and spread evenly with a spatula. If desired, garnish with a couple rings of thinly sliced red onion before baking. Bake for 35-40 minutes or until eggs are set and the crust is golden brown.
- If desired, serve the tart with some young arugula leaves as a topping. Or make a simple side salad by tossing arugula with a little olive oil, lemon juice, grated parmesan, salt and pepper.
- Tart can be made up to a day ahead. To warm up, cover and bake at 300°F / 150°C until warmed through.
- Enjoy!
Nutrition
Notes
Moderately low heat is around 2– 4 on the stove knob. Every stove operates differently, for mine I use setting 3, then setting 4 for the last 10-15 minutes. I use a large non-stick skillet which heats differently than a heavy bottomed one. A heavy-bottomed skillet retains more heat, cooks very evenly and is quicker in my experience. The main thing is, is to slow cook the onion mixture, without browning or burning them.