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Cheese and Onion Quiche (with Caramelized Onion)

Eating quiche is always pleasant. With its soft and creamy interior, it's the best. This cheese and onion quiche with caramelized onion takes it to a whole other level with the sweetness from the onion.
5 from 3 votes
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Course: Brunch, Main, Side Dish, Starter, Tea Time
Cuisine: French
Keyword: caramelized onion, cheese, onion, quiche, quiche crust
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8 portions, 25cm/10in diameter pan
Author: Lorena Salinas from Cravings Journal

Ingredients

For the dough

  • 200 g all purpose flour
  • 1 tsp salt
  • 100 g unsalted butter cold and cut in cubes
  • 1 egg
  • 1 tbsp water

For the caramelized onions

  • 400 g white or red onion or a mix
  • 2 tbsp olive oil
  • 8 sprigs fresh thyme leaves only, about 1 tbsp, or oregano
  • pinch salt
  • 1 tsp sugar optional

Quiche filling

  • 1 egg
  • 1 egg yolk
  • 175 ml whipping cream
  • 125 ml milk
  • 50 g freshly grated Gruyère
  • 50 g freshly grated parmesan cheese I used Grana Padano
  • 1 tsp salt
Metric - US Cups

Instructions

For the dough

  • If you want to make the dough by hand, mix the flour salt and butter in a bowl. Pinch the butter with your fingers until no large bits of butter remain. The mix should look like wet sand. To make it in the food processor, add the flour, salt and butter and mix until you reach a sandy texture.
  • Add the liquids and mix y hand or process again until you get a smooth dough. Rest for 30min in the fridge, covered.
  • Roll it out to 2mm thick on a flour-dusted surface and put it inside your pan. Lift the edges and push down to make sure they reach the corners for a nice angle. Freeze the pan with the dough as it is for 15 minutes. After that time, use a knife to cut the dough to the edge of the pan.
  • Wrinkle a piece of baking paper, stretch it out again and place it onto the dough. Fill it with baking beans (ceramic or actual beans) to the top and press down gently on them to make sure they go into the corners. Bake at 180°C/350℉ for 20-30min or until the edges are golden.
  • Take out the baking beans carefully using the paper and place the crust back in the oven to make it evenly golden (about 5-10min more). Let cool down to room temperature before pouring the filling inside.

For the caramelized onions

  • Cut the onion into thin slices; if they are thick they take longer and the caramelization tends to not go all the way through. You can use a mandolin if it's easier for you :)
  • Put the onions in a pan on low heat with the olive oil, thyme and a tiny pinch of salt. Let it cook slowly. First, it will go soft and transparent; that means it's cooked. From here on, it will start to caramelize from the sugar that's naturally in it.
  • If you see that it's starting to get unevenly golden or that there's lots of sugar stuck on the pan and could burn, add a bit of water and move the onions around to retrieve the sugar stuck on the pan. They will continue to cook once all the water has evaporated. Continue this process until the onions reach a light brown colour.
  • Add the teaspoon of sugar and a bit of water to evenly coat the onions and then let it evaporate completely. Reserve.

For the filling

  • Mix all the ingredients together with the onions and pour the mix into the cooled-down dough.
  • Pop the quiche back in the oven at 140°C/280°F (colder than before so the dough doesn't get more golden and the filling remains moist) for about 35-45min or until golden on top.
  • Let cool down to almost room temperature before cutting so it coagulates and doesn't fall apart.
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