Holualoa Inn

Mauka Quiche: Breakfast-Brunch

Servings: 6

Prep time:1 hr+prep

Ingredients:

• 

  2 Tbls olive oil

• 

  4 white onions, thinly sliced

• 

  1 tsp sugar

• 

  1/3 cup dry red wine

• 

  3 Tbls unsalted butter

• 

  1 (10oz) package frozen spinach, thawed and squeezed dry

• 

  Salt and pepper to taste

• 

  Pinch of nutmeg

• 

  6 ounces strong blue cheese ( Roquefort or Stilton)

• 

  ¾ cup heavy cream

• 

  4 large eggs, beaten

• 

  1 pie crust

Step 1:

Pre-bake pie crust the day before on 350’ for 15 minutes ( light brown)

Step 2:

Please prep for the morning cook. Heat oil in a skillet over medium-low heat. Add onions and cook gently for 8-10 minutes, or until translucent. Raise heat to medium, add sugar and cook for 5-10 minutes longer, until onions are golden brown and sweet. Add wine and cook until onions are soft and liquid has evaporated. Season with salt and pepper. Remove from skillet; place in bowl covered partially with plastic wrap. Place in fridge for morning.

Step 3:

In same skillet, melt butter over medium-high heat. Add spinach and cook, stirring constantly, until spinach is dry when pressed with the back of a spoon. Season with salt, pepper and nutmeg. Remove from skillet; place in bowl covered partially with plastic wrap. Place in fridge for morning.

Step 4:

Combine blue cheese and cream in a small saucepan over low heat. Cook, stirring until cheese is melted and combined (DO NOT BOIL). Put saucepan directly in refrigerator for morning.

Step 5:

In the morning: Add eggs to the cream blue cheese mixture, and mix well. Put onions then spinach in crust; smooth surface, but do not pack down. Pour cream egg mixture over ingredients in crust. Bake for 45-60 minutes, until center is set.