This past weekend I had three of my gorgeous friends and their gorgeous children over for brunch.
I wanted something that would make the adults feel special, but that the kids would love. Mission accomplished. I would strongly recommend serving this with a cherry tomato and parsley salad. They love each other. Don’t keep them apart.
I made this quiche in a casserole dish instead of in a classic quiche “pie pan”. I don’t know why, I just felt like it was more aesthetically pleasing this way, but do whatever you like.
This quiche had the most simple and straightforward ingredients:
The only thing missing here is the pie crust. I really didn’t feel like making my own pie crust, but I am very wary of ready-made pie crusts. I use the brand Immaculate which I find at Fresh Market and Whole Foods. No preservatives, people.
Here we go!
Pre-heat your oven to 350 degrees.
Start by melting two tablespoons of butter in a saute pan or cast iron skillet over medium heat.
As your butter is heating, slice up two large yellow onions into large slices.
Add the onions to the saute pan with 1 tsp of Kosher salt and 1/2 tsp of fresh ground black pepper.
Then add one teaspoon (the leaves of about 3 or 4 stalks) of fresh thyme and mix into the onions.
Keeping the heat at medium, stir the onions occasionally until they are very caramelized. It will take at least 20 minutes, but this is the most important step.
You are almost there…
That’s about perfect.
While your onions are caramelizing, grate a 1/2 pound block of Gruyere cheese.
In a bowl, add the cheese, 6 large eggs, 1 cup of half and half, 1 tsp of Kosher salt and 1/2 tsp of fresh ground black pepper.
Whisk the eggs, half and half and cheese together so that it is all combined.
On a floured surface, roll out the pie crust dough. Make sure it is at room temperature or it will crack. If necessary, use a rolling pin to roll it out a little so that it fits the pie pan or casserole dish. I used a small Le Creuset casserole dish that says “12-20″ on the bottom. However, any 9” pie pan or 8 x 11 casserole dish will work.
Very carefully place the dough into the dish and press around the edges to remove any air pockets. (Mine looked kind of messy but as long as the dish is lined with the dough, it works).
Spoon the onions into the dish.
Then, pour the egg mixture over the top. I totally forgot to take a pic of this, but I have faith in you.
Bake the quiche in the oven for 45 minutes, or until browned and cooked through.
Get some while you still can!
- 1 ready to bake pie crust at room temperature- I use the brand Immaculate which has no preservatives.
- 2 TB butter - organic if possible
- 2 large yellow onions, sliced
- 1 tsp fresh thyme
- 1 /2 lb Gruyere cheese, grated
- 6 large eggs
- 1 cup half and half
- 2 tsp Kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- Pre-heat oven to 350 degrees.
- In a saute pan or cast iron skillet, heat butter over medium heat. When butter is melted and bubbling add onions. Add 1/2 the salt and 1/2 the pepper. Saute the onions for 2 minutes and add the fresh thyme. Continue cooking onions until they are brown and caramelized. At least 20 minutes.
- In a bowl, add the grated cheese, eggs, half and half and the remainder of the salt and pepper. Whisk the mixture to combine.
- Gently unroll the pie crust. If the crust cracks just press the dough carefully back together. Lightly roll out the dough so that it fits the pie pan or casserole dish. Place the dough into the pan and gently press the dough down into the pan to ensure that there are no air pockets.
- Spoon the onions into the bottom of the pan. Pour the egg mixture over the top. Bake at 350 for 45 minutes. Allow the quiche to cool for 5 minutes before serving. Enjoy!
- Any 9" pie pan or 8 x 11 casserole dish will work. I used a small Le Creuset casserole dish and that worked as well.
- Hold the pie pan or dish above the rolled out dough to measure whether it will fit. When ready, roll the dough around a rolling pin and then unroll it into the pie pan or dish. This will ensure that the dough wont stretch or break when you are moving it. If the dough does start to crack or rip, just sprinkle some flour on your counter, smoosh the dough into a ball and roll it out again. Don't stress, you can always start over.