French Onion Quiche
Quiche can be served hot, warm or at room temperature. It also reheats well in a low oven. If you don't have Gruyere, you can substitute Swiss cheese, or use a blend of Swiss and Parmesan. This recipe is designed for a nine-inch quiche pan, or about six servings.
- Prepared pie dough or pâte brisée
- 3 large onions about two pounds, sliced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 bay leaf
- 1 tablespoon flour
- 3 large eggs
- ¾ cup 175 ml heavy cream
- Coarse salt ground pepper
- ½ teaspoon fresh thyme
- 3 ounces 90 grams Gruyère cheese, grated
Preheat oven to 425° F / 220°C.
In a large sauté pan melt the butter with the olive oil. Add the onions and bay leaf. Cook and stir patiently until they’re brown and soft, about a half hour. Once browned, sprinkle with flour and a dash of salt and cook another 2 minutes. Set aside to cool. Remove the tomato petals from the sheet, let cool.
Roll out the dough, press it into a quiche or pie pan. Pierce the bottom with a fork. To keep its shape, set parchment or aluminum foil in the center and fill with pie weights or dry beans. Bake for 5 minutes. Remove weights, brush the pastry with beaten egg and return to oven for 7 minutes. Cool slightly.
Whisk the eggs and cream in a bowl. Stir in about one-third of the cheese, salt, pepper and thyme. Stir in the cooled onions and then pour into the pastry shell. Arrange tomatoes in decorative pattern on top. Sprinkle on remaining Gruyère. Bake for 25 to 35 minutes until firm, slightly browned and a bit puffy.