The other day I had gotten it in my head that a quiche would be a good thing to have for the week. We could have it for any meal, I reasoned, any meal at all! And we could have. If it had lasted more than two meals.

I will be honest – this did not come together as quickly as I had hoped. By the time I got home (7:45), there was no way this quiche would be on plates and ready to eat by 9. But I will have to say that it was incredibly delicious, and with a little more forethought than I am generally able to give a recipe on the weekdays, this could come together significantly quicker.

I already had the dough for the crust made, and I highly recommend keeping one savory pie crust and one sweet pie crust in the freezer all the time (just remember to keep them labeled!). But I had to caramelize onions, and flash bake the crust and then the whole thing took an hour to set up in the oven.

If I were going to do this again on a weeknight (read: I will most likely only make quiches on Sunday evenings from now on), I would make sure to have all of my ingredients caramelized, flash baked, and ready to go the second I got home from work.

All in all though, the flavors of this quiche were amazing. One played on top of the other, and there were complex flavors and textures. It was sweet and salty and a little bit vinegary. According to the Chinese way of flavoring dishes, that’s three out of four ways that dishes can be flavored (the last one is spicy, as anyone who has ever eaten Sichuan food can attest), and in my mind, three out of four flavors made for one perfect – if late – dinner.

Artichoke and Caramelized Onion Quiche
Adapted from Simply Recipes


1 recipe savory pie crust, or store bought
2 tablespoons olive oil
3 large sweet onions, sliced into half moon shapes
4-6 canned artichoke hearts, quartered
handful of walnuts, roughly chopped
Salt and Pepper
1-2 tablespoons balsamic vinegar
1 cup milk
3 large eggs
Pinch nutmeg
1 cup Feta cheese, crumbled (about 6 oz)


1. On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 10-inch round tart pan, pressing dough into corners. Transfer to freezer to chill for 30 minutes. Preheat oven to 350°.

2. Line pastry with aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights (I use uncooked beans). Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove aluminum foil and weights. Poke the bottom of the pastry with a fork and return to the oven to bake an additional 10-12 minutes, or until lightly golden. Transfer to a wire rack to cool while making the filling.

3. Heat olive oil in a large, heavy-bottomed sauté pan on medium heat. Add the onions and sprinkle with salt. Cover, and cook for about 10 minutes, until the onions have softened and are translucent. Uncover, reduce the heat to medium low, and cook for an additional 20 minutes, stirring occasionally, until the onions are well browned. Add the balsamic vinegar and cook for 10 minutes more, until the onions are completely caramelized, and the vinegar has reduced and been absorbed completely into the onions. Remove from heat.

4. Place tart pan on a baking sheet to catch any spills. Sprinkle half the cheese evenly over the bottom of the crust. Spread the artichoke hearts, onions and walnuts over the cheese. In a medium bowl, whisk together the milk and eggs. Season with nutmeg, salt, and pepper. Pour over the pie. Sprinkle with the remaining cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10-15 minutes before slicing.

*Make Ahead: This can be made the day before. Let it cool, stick in the fridge, and reheat when you’re ready to eat it.