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 * 1 quiche shell
 * 2 tablespoons olive oil
 * 2-3 large red onions, French-cut
 * Salt and freshly ground pepper
 * 1 teaspoon balsamic vinegar
 * 1/2 cup milk
 * 1/2 cup heavy cream
 * 3 large eggs
 * Pinch nutmeg
 * 180g Gruyère cheese, grated (1 1/2 cups)


  1. Pre-bake the frozen shell for 10 mins at 180
  2. Heat olive oil in a large, heavy-bottomed sauté pan on medium heat. Add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent.
  3. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned.
  4. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.
  5. Sprinkle half the cheese evenly over the bottom of the crust. Spread onions over the cheese and then top with remaining cheese.
  6. In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over cheese.
  7. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10-15 minutes before slicing.
Page last modified by brett on March 08, 2012, at 03:51 AM