Mini Crustless Caramelized Onion & Cheese Quiches | मिनी क्रस्टलेस कारमेलाइज्ड प्याज और पनीर क्विचेस

These crustless mini quiches are packed with savory caramelized onions and flavorful cheese. This technique for making caramelized onions uses way less fat, and by using sweet onions (like Vidalia, if you can find them), you don't need to add the sugar some recipes call for.

Mini Crustless Caramelized Onion & Cheese Quiches | मिनी क्रस्टलेस कारमेलाइज्ड प्याज और पनीर क्विचेस


  • 2 tablespoons avocado oil or canola oil
  • 2 large sweet onions, halved and sliced 1/4-inch thick
  • 1 teaspoon kosher salt plus a pinch, divided
  • 1 – 4 tablespoon water, as needed
  • 5 large eggs
  • 1 ⅓ cups half-and-half
  • ⅛ teaspoon ground white pepper
  • 1 cup finely shredded Cheddar or Gruyère cheese or crumbled goat or blue cheese
  • ¼ cup chopped walnuts or pecans, toasted (optional; see Tip)
  • 2 teaspoons fresh thyme leaves or finely chopped fresh parsley

The instructions Methods:

Oil in a big pot is heated at a medium heat. Stir in the onions and 1 teaspoon of salt. Cook for five minutes with the lid on on low heat. Lift the lid, then stir. For 35 to 45 minutes, cook the onions, turning occasionally, until they are melted and a rich golden colour. Use a wooden spoon or spatula to scrape all the flavour back into your onions if fond (a brown coating) begins to build up on the pan. If this happens, add water, 1 tablespoon at a time, to deglaze the pan. After the caramelised onions have cooled for about 20 minutes, transfer them to a big bowl.

Step 2

Preheat oven to 375°F. 

Two 24-cup nonstick mini muffin pans should be coated with

Step 3
In a large bowl, combine eggs, half-and-half, pepper, and the final pinch of salt. In a medium bowl, combine the onions, cheese, nuts (if using), and thyme (or parsley); stir well. Whisk the egg mixture before adding the onion mixture. Spoon the mixture quickly into each prepared muffin cup, filling each one to approximately 3/4 full (about 1 1/2 teaspoons). Make sure the ingredients are kept uniformly suspended in the custard by giving the mixture a toss from time to time.

Step 4
Bake for 15 to 20 minutes, midway turning the pans front to back and side to side, or until a knife inserted in the middle comes out entirely clean. To quickly transfer the tiny quiches to a baking sheet, flip the muffin pans. Allow the sheet pan to cool for about 15 minutes until room temperature.

To make ahead
Caramelized onions can be frozen for up to three months or refrigerated for up to three days. For up to three days, keep quiches in the fridge. For a longer storage period of up to two months, you may also freeze the food uncovered in a single layer on a sheet pan coated with parchment paper until firm.

Equipment : Two 24-cup mini muffin pans that are nonstick

Before using nuts in a dish, toast them for the finest taste. Toasted nuts should be placed in a small dry pan and cooked over medium-low heat, stirring regularly, for two to four minutes, or until aromatic.

Nutritional data:
Serving Size: 1 mini quiche 

Per Serving: 41 calories; 2 grammes of protein; 1 gramme of carbohydrates; 3 grammes of fat; 2 grammes of saturated fat; 1 gramme of monounsaturated fat; 32 mg of cholesterol; 110 IU of vitamin A; 1 mg of vitamin C; 7 IU of vitamin D; 6 mg of folate; 88 mg of sodium; 38 mg of calcium; 3 mg of magnesium; 31 mg of phosphorus; 24 mg of potassium; 1 mg of niacin