Caramelized Onion Quiche

A very elegant quiche made with a few basic ingredients.  

The Gruyere cheese is the stand out.  

My family adores this quiche. They prefer their quiche unadulterated - that is not messed up with the addition of spinach or broccoli. I caught one of my sons trying to get every morsel out of the bottom of the pie plate.  The best complement a cook could receive!

1 frozen Gluten Free Pie Shell, thawed

(I use Whole Foods Gluten Free Bakehouse All Butter Pie Crust)

3 Eggs

1 cup Whole Milk

1/4 tsp Salt

1/8 tsp Ground Pepper

1/8 tsp Nutmeg (freshly ground is best)

1 cup Gruyere Cheese

2 Onions, thinly sliced

1 Tbsp Butter

Preheat oven to 450 degrees F.

Bake the pie crust for 10 minutes.  Remove from oven.

Lower the oven temperature to 325 degrees F.

In a cast iron skillet, sauté the onions with butter for about 20 minutes, until soft and caramelized.

Place the partially baked pie shell on a baking sheet 

to protect your oven from spills.

Layer the onions in the bottom of the pie shell. 

Sprinkle the cheese evenly over the onions.

In a small mixing bowl, combine the eggs, milk, salt, pepper and nutmeg.

Whisk until well incorporated and gently pour over top of the 

onions and cheese in the pie dish.

Carefully transfer to the oven and bake for 35-40 minutes or until set.

Let the quiche stand on a wire rack for at least 10 minutes before serving.

Serves 4-6

Recipe

Caramelized Onion Quiche

1 frozen Gluten Free Pie Shell, thawed

(I use Whole Foods Gluten Free Bakehouse All Butter Pie Crust)

3 Eggs

1 cup Whole Milk

1/4 tsp Salt

1/8 tsp Ground Pepper

1/8 tsp Nutmeg (freshly ground is best)

1 cup Gruyere Cheese

2 Onions, thinly sliced

1 Tbsp Butter

Preheat oven to 450 degrees F.

Bake the pie crust for 10 minutes.  Remove from oven.

Lower the oven temperature to 325 degrees F.

In a cast iron skillet, sauté the onions with butter for about 20 minutes, until soft and caramelized. Place the partially baked pie shell on a baking sheet to protect your oven from spills. Layer the onions in the bottom of the pie shell. Sprinkle the cheese evenly over the onions. In a small mixing bowl, combine the eggs, milk, salt, pepper and nutmeg. Whisk until well incorporated and gently pour over top of the onions and cheese in the pie dish.

Carefully transfer to the oven and bake for 35-40 minutes or until set.

Let the quiche stand on a wire rack for at least 10 minutes before serving.

Serves 4-6