Let’s face it. Okra is slimy. BUT, it’s SO delicious.
IF you can get past the texture, it’s a true delight. And, it’s a bit, “southern.” Thus, a savory quiche made with sautéed onions and okra calls for a little kicky homemade Cajun Seasoning. It’s bold, zesty, rustic, spicy, and spectacular!!!!
Cajun Spiced Okra Onion Quiche!
Okra Onion Quiche
Crust:
2 cups all purpose flour
8 Tbs. ice cold butter
1 large egg
1 Tbs. apple cider vinegar
2-3 Tbs. ice cold water
Preheat the oven to 375 degrees.
Pulse the ingredients together in the bowl of a large food processor until crumbly and beady.
Transfer to a sheet of parchment paper and form into a dough mound.
Top with another layer of parchment and roll out into an 11″ disc.
Transfer to a deep dish pie plate and flute the edges.
Okra Onion Filling:
2 Tbs. butter or olive oil
1 small yellow onion, chopped
1 lb. okra (fresh or frozen and thawed), chopped
sea salt and pepper
1 Tbs. Cajun Spice Seasoning** (recipe below)
6 large eggs
8 oz. cream cheese, chopped into 1″ cubes
7 oz. sharp cheddar cheese, grated
sea salt and pepper, to taste
In a medium pot, melt the butter and sauté the onions with salt and pepper until just beginning to become translucent. Add the chopped okra and Cajun Spice. Cover, and cook until the okra is soft (and still slimy, yes).
Cool slightly.
In a separate bowl, whisk together the eggs, cheeses, and any additional salt and pepper.
Stir in the onion okra sauté.
Transfer to the prepared pie crust and bake for 25-35 minutes, until golden brown and bubbly on top.
Allow to cool thoroughly before slicing and serving. (I like to chill my quiche to let it set before slicing and reheating – or serving cold -room temperature).
**Cajun Spice Seasoning:
3 Tbs. smoked paprika
2 Tbs. sea salt
2 Tbs. garlic powder
1 Tbs. ground black pepper
1 Tbs. ground white pepper
1 Tbs. onion powder
1 Tbs. dried oregano
1 Tbs. cayenne pepper
1/2 Tbs. dried thyme
Mix all spices together thoroughly. Store in an airtight container for up to one year.
