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Easy Caramelized Onion Quiche

Easy Caramelized Onion Quiche

Flaky crust, sweet jammy onions, and a creamy Gruyère custard make this quiche a cozy any-time meal. Simple technique, elegant results.
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Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 8 oz chilled pie dough round for a 9-inch pie dish
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 5 cup yellow onions thinly sliced
  • 1 tsp kosher salt
  • 0.5 tsp granulated sugar helps onions brown
  • 1 tsp balsamic vinegar for deglazing
  • 1 cup beaten eggs about 4–5 eggs
  • 1 cup heavy cream
  • 0.5 cup whole milk
  • 1 tsp Dijon mustard optional, for depth
  • 1.25 cup Gruyère cheese shredded
  • 0.5 tsp black pepper freshly ground
  • 1 tsp fresh thyme leaves chopped
  • 0.25 tsp ground nutmeg

Instructions

Preparation Steps

  • Heat oven to 375°F. Fit dough into a 9-inch pie dish, crimp edges, and chill while you start the onions.
  • Warm butter and oil in a wide skillet over medium-low heat.
  • Add onions, half the salt, and sugar. Cook slowly, stirring often, until deep golden, 25–30 minutes.
  • Deglaze with balsamic, scraping up browned bits. Let onions cool slightly off heat.
  • Blind-bake the crust: line with parchment, add pie weights, and bake 12 minutes. Remove weights and bake 5 minutes more.
  • Whisk eggs, cream, milk, Dijon, thyme, nutmeg, pepper, and remaining salt until smooth.
  • Scatter half the cheese over the warm crust. Spread onions evenly, then pour in the custard. Top with remaining cheese.
  • Bake until the center is just set with a slight wobble, 30–35 minutes. Tent edges if browning fast.
  • Cool 15 minutes before slicing. Serve warm or at room temperature.

Notes

Try swapping half the Gruyère with sharp cheddar, or fold in crisp bacon for a smoky twist. Leftovers keep well, covered, in the fridge up to 3 days; reheat slices at 325°F until warm.
This recipe is an original creation inspired by classic Easy Caramelized Onion Quiche flavors. All ingredient ratios and instructions are independently developed.