Ingredients
* 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)
Method
- Pre-bake the frozen shell for 10 mins at 180
- 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.
- Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned.
- Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.
- Sprinkle half the cheese evenly over the bottom of the crust. Spread onions over the cheese and then top with remaining cheese.
- In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over cheese.
- 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.
