Caramelized Onion Quiche

DifficultyBeginner

This must be a Zen recipe. The original difficulty rating said "Not difficult at all, if you are patient. Do not rush the caramelizing process." Be forewarned.

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Prep Time20 minsCook Time1 hrTotal Time1 hr 20 mins

 1 Package refrigerated piecrusts (only need one)
 2 Sweet onions
 2 tbsp Butter
 ½ tsp Salt
 ¼ tsp Ground pepper
 4 Eggs
 1 ¼ cups Half-and-half
 1 ¼ cups Shredded Gruyere
 4 Pieces of cooked bacon, crumbled (optional)
 ¼ cup Chopped green onions

1

Thinly slice 2-3 onions. Caramelize sliced onions in non-stick pan over low to medium low heat with butter or olive oil for 20-30 minutes, stirring frequently.

2

Preheat oven to 425 degrees. Unroll piecrust into a pie plate or 10-inch deep-dish tart pan with removable bottom. Line piecrust with parchment paper, and fill with 1-2 cups of uncooked rice or dried beans (see “tools” section).

3

Place pie pan on a foil-lined baking sheet. Bake 12-15 minutes at 425 degrees. Take out partially cooked piecrust and remove the pie weights. Reduce oven temperature to 350 degrees.

4

Place cheese and onion mixture in the bottom of crust with the onion. (Add crumbled bacon at this point, too.)

5

Whisk together half and half, eggs, green onions, salt, and pepper. Pour over cheese and onion mixture.

6

Bake at 350 degrees until center of quiche is just set, 40 to 50 minutes, rotating sheet halfway through. Let stand a few minutes before serving.

Category, Cooking Method

Ingredients

 1 Package refrigerated piecrusts (only need one)
 2 Sweet onions
 2 tbsp Butter
 ½ tsp Salt
 ¼ tsp Ground pepper
 4 Eggs
 1 ¼ cups Half-and-half
 1 ¼ cups Shredded Gruyere
 4 Pieces of cooked bacon, crumbled (optional)
 ¼ cup Chopped green onions

Directions

1

Thinly slice 2-3 onions. Caramelize sliced onions in non-stick pan over low to medium low heat with butter or olive oil for 20-30 minutes, stirring frequently.

2

Preheat oven to 425 degrees. Unroll piecrust into a pie plate or 10-inch deep-dish tart pan with removable bottom. Line piecrust with parchment paper, and fill with 1-2 cups of uncooked rice or dried beans (see “tools” section).

3

Place pie pan on a foil-lined baking sheet. Bake 12-15 minutes at 425 degrees. Take out partially cooked piecrust and remove the pie weights. Reduce oven temperature to 350 degrees.

4

Place cheese and onion mixture in the bottom of crust with the onion. (Add crumbled bacon at this point, too.)

5

Whisk together half and half, eggs, green onions, salt, and pepper. Pour over cheese and onion mixture.

6

Bake at 350 degrees until center of quiche is just set, 40 to 50 minutes, rotating sheet halfway through. Let stand a few minutes before serving.

Caramelized Onion Quiche

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