Yogurt Quiche with Caramelized Onions

A few decades ago, when a friend’s husband referred to quiche as “Cholesterol Pie,” it hit me the same way that hearing the truth about Santa Claus did. The truth can be painful. But it would take more than one blow to knock such a fabulous vehicle for cheese, eggs and vegetables off its pedestal. Then along comes this version with Greek Yogurt. Not much cheese. Only one egg. A whole grain crust. AND loaded with flavor. Enough to rock my world. This is a riff on a Cooking Light recipe that I’ve been making for years. I switched up some of the ingredients in order to stick to my list, and ended up liking it better. The original recipe says to serve it at room temperature. We had it for dinner warm because we didn’t feel like waiting, and it was every bit as good the next day straight from the refrigerator. As far as where this fits on the menu? Where wouldn’t it fit?  I’d eat and/or serve this for breakfast, brunch, lunch, an appetizer, a side dish or a main course.
For the crust
  • 2/3 cup flour
  • 2/3 cup cornmeal
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 Tbsp. butter
  • 1/3 cup cold water
  • 1 3/4 cup Greek yogurt
  • 1/2 cup cream cheese
  • 1 cup shredded mozarella
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 egg
Onion topping
  • 1 Tbsp. butter
  • 1 Tbsp olive oil
  • 8 cups sliced onions
  • 1 Tbsp. sugar
  • 1/2 tsp. salt
  • 1//2 tsp. pepper
  • Preheat oven to 350.
  • Prepare the crust by measuring flour, cornmeal, salt, pepper, and sugar into a food processor. Pulse a few times until combined.
  • Cut butter into small cubes and add to the food processor, pulsing several more times just until the butter is distributed and the mixture resembles coarse meal.
  • With the food processor running, slowly add ice water through the food chute.
  • Coat an 8 inch spring form pan or a pie plate with non-stick cooking spray, and press the crust onto the bottom and sides.
  • Bake at 350 for 15 minutes
  • While crust is baking, slice onions and add to melted butter and olive oil in a large skillet. Cook for 15 minutes on medium-high heat.
  • Stir in sugar, salt and pepper. Cover and cook on medium heat for another 25 minutes, stirring occasionally.
  • To prepare the filling, combine yogurt, cream cheese, mozarella, salt, pepper and egg. Beat at medium speed until just blended.
  • Pour the yogurt mixture into the prepared cornmeal crust.
  • Bake at 350 for 35 minutes.
  • Allow to cool slightly. If using a springform pan, loosen edges and remove from the bottom of the pan.
  • Top with caramelized onions.
Serve warm or room temperature.