Ingredients
For the quiche:
- 9" pie or tart crust, homemade or store-bought
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 4 large Nellie’s Free Range Eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 1 tablespoon fresh thyme, chopped
- 1 1/2 cups Gruyère cheese, shredded
Prep Time: 10 minutes
Cook Time: 1 hour and 30 minutes
Yield: 6-8 servings
Ingredients
For the quiche:
- 9" pie or tart crust, homemade or store-bought
- 2 large onions, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 4 large Nellie’s Free Range Eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon nutmeg
- 1 tablespoon fresh thyme, chopped
- 1 1/2 cups Gruyère cheese, shredded
Brunch game feeling lackluster? Shake things up with a pinch of thyme and some sweet and salty caramelized onions! You'll find them in every creamy, luscious bite of this easy quiche filling, which is nestled in a buttery tart crust of your choosing. Opt for store-bought for ease, or go all out and make a flaky, from-scratch dough with our rich unsalted butter.
To make the quiche:
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Preheat oven to 450F. Place raw pie crust into 9″ pie or tart pan, pressing the bottom and sides into the pan. Refrigerate crust until oven has fully preheated, then transfer to the oven and bake for 8 minutes, or until crust is set and just starting to brown. Remove crust from oven and set aside.
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Reduce oven temperature to 325F. In a large saucepan, heat 2 tablespoons of olive oil over medium to medium-low heat. Add sliced onions and sprinkle with half of the salt. Stir and cover. Let the onions caramelize in the pot until slightly browned, stirring occasionally. This will take around 40 minutes. You don’t have to hover over the pot; just check on it every 7-8 minutes and stir.
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While the onions caramelize, to a large bowl add the eggs, milk, cream, black pepper, remaining salt, and nutmeg. Whisk to combine. Add the cheese to the egg mixture and stir.
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When the onions have finished caramelizing, add the thyme to the saucepan and stir well.
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Transfer a spoonful of the caramelized onions to the egg mixture, stirring well. Continue to add the onions to the eggs one spoonful at a time. This will temper the egg mixture.
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Pour the egg and onion mixture into the prepared pie or tart shell and bake for 45 minutes, or until the quiche is set. Let cool slightly before serving.
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