Mauka Quiche

Breakfast-Brunch
Cook time: 1 hr+prep
Servings: 6

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

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

Holualoa Inn

Details

  • Nightly Rate $345 - $695
  • Reviews (29) 4.9
  • Rooms 6
  • Accepts Gift Cards

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