This caramelized onion and mushroom quiche is the perfect holiday brunch recipe.
1. Preheat oven to 400°F.
2. Thinly slice 5 yellow onions. In a skillet with olive oil, caramelize the onions by cooking on low heat for about 45 minutes, occasionally stirring and scrapping brown bits off bottom of pan.
3. While onions are caramelizing, prepare the quiche base by whisking half and half, eggs, nutmeg, parsley, tarragon, salt, Dijon mustard and 2 oz. of the shredded cheddar cheese. Set aside in refrigerator.
4. Shape puff pastry in the pie plate by cutting to appropriate size and using cut ends.
5. Layer caramelized onions on bottom layer, then add mushrooms, pouring egg base over onions and mushrooms. Top with the rest of the shredded cheese. Bake for 30 minutes, then cover dough rim with foil and bake for another 30 minutes.