Comets & Goat Cheese Quiche

On a chopping board, cut Comets™ in half and set aside in a bowl.

In a skillet over medium heat, melt butter, add onion, and cook until translucent stirring constantly. Lower heat to low and let cook for 20 more minutes stirring occasionally until caramelized. Set aside.

In a bowl, add flour, salt, and butter, and mix using the flat beater until completely incorporated. Add egg and mix until a homogenous dough is formed. Cover with plastic wrap and set aside in the fridge for 10 minutes.

Preheat oven to 350 °F.

Flour a flat surface and using a rolling pin roll out dough to 0.1-inch thickness. Cut to the diameter of the pan and remove excess dough. Set aside.

Place dough in a tart pan making sure there are no air bubbles between the pan and the dough. Poke the bottom of the tart with a fork to prevent any air bubbles when baking. Cover with parchment paper and seeds. Bake for 15 minutes.

Remove parchment paper and seeds and bake for 15 more minutes. Remove from oven and let cool without unmolding.

In a bowl, add eggs, heavy cream, salt, and pepper, and mix until completely incorporated.

Once the quiche crust is cold, spread goat cheese, add Comets™️ all over the pan, and top with caramelized onions.

Pour egg mixture into the tart pan.

Bake for 35 to 40 minutes or until the mixture sets and the surface is golden brown. Remove from oven and let cool.

Garnish with basil leaves and serve.