Name: Caramelized Onion Quiche
Prep time: 25 min
Cook time: 25 min
Yield: 8
Ingredients: 1 recipe pie dough (see Pâte Brisée recipe ) -; 2 tablespoons extra virgin olive oil -; 2-3 large red onions (about one pound total), French-cut (see below) -; Salt and freshly ground pepper -; 2 teaspoons balsamic vinegar -; 3/4 cup milk -; 1/4 cup heavy cream -; 3 large eggs -; Pinch nutmeg -; 6 ounces Gruyère cheese, grated (1 1/2 cups) -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Caramelized Onion Quiche

1. 1 recipe pie dough (see Pâte Brisée recipe ) -

2. 2 tablespoons extra virgin olive oil -

3. 2-3 large red onions (about one pound total), French-cut (see below) -

4. Salt and freshly ground pepper -

5. 2 teaspoons balsamic vinegar -

6. 3/4 cup milk -

7. 1/4 cup heavy cream -

8. 3 large eggs -

9. Pinch nutmeg -

10. 6 ounces Gruyère cheese, grated (1 1/2 cups) -

How to cook deliciously - Caramelized Onion Quiche

1. Stage

Prepare the crust: If you are making your own crust (instead of using an already prepared frozen crust), roll out your dough on a lightly floured surface into a 12-inch circle. Fit into a 9 x 1 1/2-inch round tart pan (or 9-inch pie dish), pressing dough into corners, extending the edges extra high to allow for shrinkage. Transfer to freezer to chill for 30 minutes.

2. Stage

Preheat oven to 350°F. Line pastry with aluminum foil, pressing into the corners and edges, allowing extra foil on the sides (they'll be your handles when you remove the foil). Fill at least 2/3 of the crust with baking weights—dried beans, rice, copper pennies, or ceramic or metal pie weights.

3. Stage

Bake with the weights: Bake first for 15 minutes, remove from the oven and let cool a few minutes. Carefully remove aluminum foil and weights.

4. Stage

Remove the weights and bake again: Poke the bottom of pie pan with the tines of a fork and return to oven, and bake an additional 10 minutes or until lightly golden. (Fork holes allow any air to escape.) Transfer to a wire rack to cool while making the filling.

5. Stage

Caramelize the onions: Heat 2 tablespoons of extra virgin 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 2 teaspoons balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.

6. Stage

Start assembling the quiche: Place tart pan on a baking sheet to catch any runoff. Sprinkle half the cheese evenly over the bottom of the crust. Spread onions over the cheese and then top with remaining cheese.

7. Stage

Mix up the custard and pour over: In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over the tart.

8. Stage

Bake the quiche: Transfer to the 350°F oven and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 to 15 minutes before slicing. Did you love the recipe? Give us some stars and leave a comment below!