Carmelized Red Onion Quiche

• 1 store-bought pie shell
• 2 tsp olive oil
• 1 to 2 red onions
• 1/2 c fresh spinach
• balsamic vinegar
• 1/2 c grated Moliterno cheese (or Pecorino)
• 8 (1 tsp) dollops goat cheese
• 4 to 5 eggs
• 3/4 cup milk
• dash nutmeg

1. Let frozen pie crust come to room temperature and press into quiche pan.
2. Thinly slice red onion.
3. Wash spinach and coarsely chop.
4. Heat olive oil on medium heat in a large skillet. Add onion and stir occasionally for 20-30 minutes until browned and carmelized. Add spinach during last 3 minutes and stir until wilted.
5. Stir in a dash of balsamic vinegar.
6. Grate Moliterno cheese. Spread half on bottom of pie crust. Then spoon onion mixture over. Dollop with goat cheese.
7. In a bowl, whish together eggs and milk. Add dash of nutmeg. Pour over onion mixture.
8. Top with remaining grated cheese.
9. Bake in 350 degree oven, 30 to 35 minutes until set.

storebought pie shell, olive oil, red onions, fresh spinach, balsamic vinegar, moliterno cheese, goat cheese, eggs, milk, nutmeg

Taken from www.epicurious.com/recipes/member/views/carmelized-red-onion-quiche-50086627 (may not work)