Caramelized Onion Quiche
Caramelized Onion Quiche is a rich, savory dish with a flaky crust and creamy filling. It features golden caramelized onions, a buttery crust, and a smooth egg custard, making it perfect for brunch, lunch, or dinner.
Equipment
- Pie Dish
- Mixing bowl
- Skillet
Ingredients
Crust
- 1 9-inch pie crust homemade or store-bought
Caramelized Onions
- 2 large yellow onions thinly sliced
- 2 tbsp butter or olive oil
- ½ tsp salt
- ½ tsp sugar optional, for deeper caramelization
- 1 tsp balsamic vinegar optional, for extra depth
Custard Filling
- 3 large eggs
- 1 cup heavy cream or half-and-half for a lighter version
- ½ cup milk
- 1 cup Gruyère cheese shredded (or Swiss, Fontina, or Cheddar)
- ½ tsp salt
- ½ tsp black pepper
- ¼ tsp nutmeg
- 1 tsp fresh thyme leaves or 1/2 tsp dried thyme
Instructions
- Preheat oven to 375°F (190°C). If using a homemade pie crust, roll it out and press it into a 9-inch pie dish.
- Blind bake the crust by lining it with parchment paper, filling it with pie weights or dried beans, and baking for 10 minutes. Remove the weights and bake for another 5 minutes. Let cool slightly.
- In a large skillet, melt butter over low heat. Add sliced onions and salt, stirring occasionally.
- Cook onions slowly for 30-40 minutes until they become deep golden brown. Stir in sugar and balsamic vinegar (optional) during the last 5 minutes.
- In a mixing bowl, whisk together eggs, heavy cream, milk, salt, black pepper, and nutmeg. Stir in shredded cheese and fresh thyme.
- Spread caramelized onions evenly over the pre-baked crust. Pour the custard mixture on top. Gently shake the dish to distribute the filling evenly.
- Bake at 375°F (190°C) for 35-40 minutes, until the center is just set and slightly jiggly.
- Let the quiche cool for 10-15 minutes before slicing. Garnish with extra thyme if desired and serve warm or at room temperature.
Notes
For best results, blind bake the crust before adding the filling to prevent sogginess. Caramelizing onions takes time, so cook them low and slow to bring out their natural sweetness.