Onion Feta Quiche with Balsamic Reduction

Onion lovers, I have a perfect recipe for you. A mild flavor quiche filled with creamy Feta cheese and sweet onions, and drizzled with tangy balsamic vinegar reduction. Sounds good, right? It's also very light but filling enough. 
I'm always so surprised that so many people don't like onions. I don't imagine any savory dish without them. Seriously, they're my favorite veggie. And this quiche, believe me, is FULL of onions. It's really good by its own, but balsamic reduction makes it irresistible.

Onion Feta Quiche with Balsamic Reduction

Pastry:
125g (1 cup) flour
28g (1/4 stick) butter, cold
1 egg
1 tbsp ice water

Filling:
2 tbsp oil
4 onions (450g), thinly sliced
4 cloves garlic, minced
2 large eggs, lightly beaten
180ml (3/4 cup) milk
100g feta cheese, divided
1 tsp dried herbs
1 tsp salt
1/4 tsp black pepper

Balsamic reduction:
1 cup balsamic vinegar
1 tsp sugar

1) Make the crust: In a bowl, add flour and cut in the butter. Mix with your fingertips until the mixture resembles breadcrumbs. Beat in the egg. Now add 1 tablespoon of cold water and knead. The dough must be soft, elastic but not sticky. You may add more/less water. Roll out the dough and press into the bottom of a greased 18cm baking dish. Refrigerate while you prepare the filling.

2) In a large saucepan, heat 2 tablespoons of oil. Add onions and garlic and cook until softened and lightly caramelized. Remove from heat and let cool. Mix in salt, dried herbs and black pepper.

3) In a bowl, combine together milk and eggs. Set aside.

4) Crumble half of the Feta cheese on top of the dough. Spread onion mixture on top of the cheese and top with remaining crumbled Feta. Pour egg/milk mixture. Do not mix. Bake in a 180C (350F) preheated oven for 35-40 minutes.

5) While it is baking, you can make the balsamic reduction. Add balsamic vinegar and sugar to a small saucepan and bring to boil. Once it starts bubbling, reduce the heat to the lowest and cook, uncovered, until it's reduced by half.

Serve warm drizzled with balsamic vinegar. I actually loved it the next day. I didn't even reheat it and enjoyed it cold.

Recipe by collecting memories