Do you ever found yourself with a surfeit of onions? I’ve developed this delicious roasted onion quiche as a coping mechanism for just this situation.
Every Monday I get a basket of vegetables and herbs from a producer who actually delivers them to my doorstep — an incredible luxury. I’ve been using his services for seven years, and in a way he’s become a little bit of a family member.
He sometimes comes by super early, so he’s seen us in our pyjamas, he’s seen us open the door completely frazzled and sleep-deprived after the first baby, and infinitely more zen after the second. We joke around, we discuss the effect of the weather on crops and what computer he should get, and then he goes on his merry way to deliver his goods to his other (mostly chef) clients.
The contents of the basket varies widely from one tip of the year to the other, from the mind-blowing tomatoes he unloads on our doorstep all through summer, to the procession of root vegetables that grace the fall and winter months.
But one thing that’s a constant is the supply of onions and shallots, of which he includes a goodly amount every week. Now, I love onions, but prepping them is my least favorite kitchen task. And although I firmly believe, being French and all, that virtually every dish benefits from an onion base, when I’m pressed for time it’s the first thing I drop.
