Carmelized Onion Quiche
A rich and creamy quiche with caramelized onions and Gruyere cheese. Good for lunch, brunch or a light dinner. We are assuming that you already have a pie crust, at hand, fresh or frozen..
1 recipe pie dough
2 tablespoons olive oil
2-3 large red onions (about one pound total), French-cut
Salt and freshly ground pepper
1 teaspoon balsamic vinegar
1/2 cup milk
1/2 cup heavy cream
3 large eggs
6 ounces Gruyère cheese, grated (1 1/2 cups)
YIELD: 6 to 8 portions
COURSE: Casseroles and One Pots
- The onions will take about an hour to cook on the stove-top before they are ready to go into the quiche. So timing-wise, if you are making the entire quiche from scratch, it makes sense to get started on the onions once you've put the crust into the freezer to chill before pre-baking.
- 1 Heat olive oil in a large, heavy-bottomed sauté pan on medium heat. Add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.
- 2 Place tart pan on a baking sheet to catch any run-off there might be. Sprinkle half the cheese evenly over the bottom of the crust. Spread onions over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10-15 minutes before slicing.