Share the bounty of your scallion harvest with a celebratory onion tart! It’s like a quiche, only more fragrant. It’s perfect for breakfast or as a main dish at brunch.
Author:Norann Oleson
Prep Time:20 minutes
Cook Time:45 minutes
Total Time:1 hour 5 minutes
Yield:Serves 6
Category:Breakfast
Ingredients
Scale
1 9-inch, unbaked pastry shell
2 medium sweet onions, sliced thinly
6 scallions, sliced thinly
2 tablespoons minced chives
1/2 cup crumbled feta cheese
1/3 cup grated Parmesan cheese
3/4 cup half-and-half
1/2 cup whole milk
2 tablespoons olive oil
3 large eggs
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/8 teaspoon nutmeg
1/8 teaspoon hot pepper sauce
1 tablespoon Dijon mustard
Instructions
Line the pastry shell with a double layer of heavy-duty aluminum foil.
Bake at 450 degrees F for 8 minutes.
Remove the foil; bake for 5 more minutes.
Cool pastry shell on a wire cooling rack.
In a small skillet, sauté the sweet onions in oil until they’re tender; let them cool.
Combine eggs, feta cheese, salt, pepper, nutmeg, and hot pepper sauce in a food processor; process until smooth.
Add the half-and-half and milk to the egg and cheese mixture gradually; process until the mixture is well blended.
Brush the inside of the crust with the Dijon mustard.
Sprinkle the scallions, chives, and sauteed onions over the crust.
Pour the egg mixture over the onions; top with Parmesan cheese.
Bake at 375 degrees F for 30 to 40 minutes, or until a knife inserted in the middle of the tart comes out clean.
