Caramelized Onion Quiche is the perfect addition to your next brunch or luncheon. Gruyere cheese and bacon combine with caramelized onions for a quiche that can't be beat. Flat-leaf parsley, chives, and mint add a fresh, pretty finish to this tasty dish.
1 (14.1-oz.) package refrigerated piecrusts
3 large sweet onions, sliced (about 1 1/2 lb.)
2 tablespoons olive oil
1/2 cup chopped fresh flat-leaf parsley
6 cooked bacon slices, crumbled
2 cups (8 oz.) shredded Gruyere cheese
1 1/2 cups half-and-half
4 large eggs
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon ground nutmeg
How to Make It
Preheat oven to 425°. Unroll piecrusts; stack on a lightly greased surface. Roll stacked piecrusts into a 12-inch circle. Fit piecrust into a 10-inch deep-dish tart pan with removable bottom; press into fluted edges. Trim off excess piecrust along edges. Line piecrust with aluminum foil or parchment paper, and fill with pie weights or dried beans. Place pan on a foil-lined baking sheet. Bake 12 minutes. Remove weights and foil, and bake 8 more minutes. Cool completely on baking sheet on a wire rack (about 15 minutes). Reduce oven temperature to 350°.
Meanwhile, cook onions in hot oil in a large skillet over medium-high heat, stirring often, 15 to 20 minutes or until onions are caramel colored. Remove from heat, and stir in parsley and bacon. Place half of onion mixture in tart shell, and top with half of cheese; repeat with remaining onion mixture and cheese.
Whisk together half-and-half and next 4 ingredients; pour over cheese.
Bake at 350° for 40 to 45 minutes or until set. Cool on baking sheet on a wire rack 15 minutes before serving.
Excellent!!! I changed it up a little by doing a quick crust of 24 Triscuit crackers and 4 TBSP of melted butter. Bake at 350 for 7 mins. Remove, add caramelized onion mixture (I only used 1 onion and added a pinch of sugar when they were almost cooked completely.) top with cheese, pour on egg mixture - cook as recipe suggests. Delicious!!!
I agree! It was fantastic! Couldn't stop eating out of the pan after dinner! Do not be afraid, even if you don't like onions! I used one piecrust in a pie dish and didn't precook and it turned out just fine. Delish! So good I blogged about it! http://scissorsandspatulas.com/2012/06/caramelized-vidalia-onion-quiche-recipe.html
This quiche was outstanding. I added a handful of sliced mushrooms to the cooking onions and along with the bacon/parsley, added a fillet of cooked and chopped salmon. Will definitely make again! It was a hit at the Easter dinner table:)
I used one crust, Pillsbury is the brand I prefer. I just rolled out a little to fit a deep dish pie Pyrex pan. I prebaked it at 350 for 20 using pie weights. I finally broke down and bought a metal pie weight chain and it's made a huge difference when I have to blind bake a pie shell.
I also use a good quality Gruyere cheese. This is probably my favorite quiche recipe. It's really delicious. Great to bring when someone needs a meal. Perfect paired with a tart salad. It's definitely worth the effort.
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