So two weekends ago we celebrated the baptism of my six month old son, Martin.
It was a wonderful day.
Martin was on his best behavior and gave the priest the biggest smile after the ceremony. And during the luncheon he slept! Talk about the perfect baby!
In order to save money, I had decided to cook everything myself for the luncheon.
My father in law had graciously donated venison he himself had shot with Theis on hunting trips. Also my mom had been busy cooking over 120 meatballs.
However needless to say, I have been very busy in the kitchen lately.
We hosted 40 adults and 20 kids and ended up with a really good buffet of beautiful salads, venison, elements for kids, baked falafels, Danish meatballs, pigs in a blanket and onion quiches.
We also baked a bunch of beetroot breads.
And to brag a little – several guests asked Theis and I where we had the catering from. WIN!!!
To make something a little different I decided to make caramelized onion quiches instead of regular Quiche Lorraine.
Oh my, what a heaven these quiches are. I could hear several of my guests agreeing upon that. (Thankfully).
The teenager in the house loves it so much – the day after the baptism, when I was preparing a new mealplan – he asked if I could make this. However after making so many in a bundle, it will be a while 🙂
The quiche itself is made with a lot of yogurt. As always I use the icelandic skyr – however a lean greek yogurt will also do a good job.
The caramelized onion quiche is sweet in taste – so if you are making it for dinner, pair it up with a bitter salad like rocket salad with cucumber, cabbage and carrots.
I was inspired to make the sweet and savory onion quiche from this Danish/Swedish recipe from the foodblogger Frk Kræsen. However I changed the recipe a lot. This recipe calls for no goat cheese and I cut the amount of eggs down to a minimum in order to save on cost.