Description
This Cozy Christmas Caramelized Onion Quiche is a savory and festive dish featuring sweet, tender caramelized red onions and creamy Gruyère cheese baked in a flaky pâte brisée crust. Perfectly spiced with a hint of nutmeg and balanced with a touch of balsamic vinegar, this quiche makes a comforting centerpiece for holiday brunch or dinner.
Ingredients
Scale
For the Filling
- 2 to 3 large red onions (about 1 pound total), thinly sliced
- 2 tablespoons extra virgin olive oil
- Kosher salt and freshly ground pepper, to taste
- 2 teaspoons balsamic vinegar
- 6 ounces Gruyère cheese, grated (1 1/2 cups)
- 3/4 cup milk
- 1/4 cup heavy cream
- 3 large eggs
- Pinch of nutmeg
For the Crust
- 1 recipe pie dough (pâte brisée)
Instructions
- Prepare the crust: Roll out the pâte brisée dough on a lightly floured surface to fit a 9-inch tart or quiche pan. Press dough into the pan and trim any excess. Chill in the refrigerator while preparing the filling.
- Caramelize the onions: Heat the olive oil in a large skillet over medium-low heat. Add the thinly sliced red onions, season with salt and pepper, and cook slowly for about 25-30 minutes, stirring occasionally, until onions are deeply golden and caramelized.
- Deglaze and flavor: Add the balsamic vinegar to the caramelized onions, stir well, and cook for another 1-2 minutes to absorb the flavor. Remove from heat and let cool slightly.
- Preheat the oven: Set your oven to 375°F (190°C) and allow it to fully preheat while you prepare the custard mixture.
- Make the custard: In a mixing bowl, whisk together the eggs, milk, heavy cream, a pinch of nutmeg, and a pinch of salt and pepper until smooth and well combined.
- Assemble the quiche: Evenly spread the caramelized onions in the chilled pie crust. Sprinkle the grated Gruyère cheese over the onions, then carefully pour the custard mixture over the top, making sure it distributes evenly without overflowing.
- Bake: Place the quiche in the oven and bake for 35-40 minutes, or until the custard is set and the top is lightly golden. A knife inserted in the center should come out clean.
- Cool and serve: Let the quiche cool for about 10 minutes before slicing. Serve warm or at room temperature for maximum flavor.
Notes
- Use a mix of red and yellow onions if preferred for a milder flavor.
- Gruyère cheese melts beautifully and provides a nutty taste, but Swiss or Emmental can be used as substitutes.
- Be patient caramelizing the onions; slow cooking brings out their natural sweetness.
- For making the pâte brisée, a food processor can speed up the process, or use pre-made pie dough for convenience.
- Store leftover quiche covered in the refrigerator for up to 2 days, and reheat gently before serving.
Keywords: caramelized onion quiche, holiday quiche, Gruyère cheese quiche, French tart, savory pie, Christmas brunch recipe