During this pandemic, I’ve ended up with too much of some things, and not enough of others. Can you relate? That’s how I ended up with way more onions than I could use any time soon. And I needed to prep some high protein breakfasts that I could grab and go…to my home office that is, where I’ve been lucky enough to work remotely. Between you and me, my “home office” is also my dining room table for now, so eating while working fits!
And that’s how I ended up developing this recipe for a crustless tart, which has all the flavor of French Onion Soup, without the get-your-hands-doughy crust, or the steam. Because let’s face it, when it’s 100 degrees outside the last thing you want to do is fog up your glasses by eating soup!
Before we get to the recipe, let’s talk nutrition, shall we?
One serving (1/6 pie) has 400 mg of calcium and 19 grams of protein. Calcium is in short supply in the US diet these days, so when a food can give you 40% of the Daily Value in one delicious serving, it’s a win! And this pie is very low in lactose, due it containing cheese, not milk.
Onions are in the allium family along with garlic. Their anti-inflammatory powers can lower blood cholesterol, blood pressure and could cut your risk of heart disease.It's too hot for soup, so try this #French #Onion #Tart #recipe instead! #QuarantineKitchen #DairyAmazing #lowlactose @DairyMax #Easy #NationalDairyMonth #Ad bit.ly/3dz120F Click To Tweet
French Onion Tart
Makes 6 Servings
- 3 medium onions, quartered and thinly sliced
- 3 cloves of garlic, finely chopped
- 6 eggs
- 2 1/2 cups coarsely grated Swiss cheese (I used Tillamook.)
- Salt and pepper to your liking
- Pour a drizzle of oil in a large skillet and saute onions over medium heat until caramelized, about 20-30 minutes. To speed up cooking, add a few tablespoons of water and cover to steam slightly, then remove top and saute on medium-high heat, stirring often.
- Crack the eggs into a large mixing bowl and mix well with fork. Add sauteed onions and stir well.
- Add grated cheese and spices; mix well. (I didn’t add salt and it was fine–better for low sodium diets.)
- Brush pie plate with olive oil or spray with cooking or baking spray.
- Pour egg mixture into pie plate.
- Bake for 30-35 minutes or until filling is set and it’s golden brown.
You don’t say how hot the oven should be for the baking. I’m assuming about 350 degrees.
Yes that’s correct- sorry for that!