Are you a big fan of onionsoup as well? This is the quiche version of that. Onion, gruyere, cream, eggs and all that on a puff pastry base. Healhy? No. Do we care? Also no.
It's very flavourfull, I also used it in the sauce of this burger. It makes your dish much more interesting. It's a deep and sweet flavour and together with the gruyere it's a classic combination.
You can use another type of cheese if you're not a fan. It does have a bit of a musty flavour so I can understand if you want to swap it out for a regular mature cheese.
You can use storebought puff pastry for this recipe. I had some homemade in my freezer so I used that. The recipe is in mij cookbook, Vers Deeg. You can buy it over here but it's only in Dutch.
Quiche with caramelized onion and gruyere
- baking dish of around 22 cm
- 1 roll puff pastry
- 30 grams unsalted butter
- 300 grams red onions, sliced thinly in half rings
- 4 eggs
- 100 grams full fat milk
- 100 grams heavy cream
- 200 grams gruyere, grated
- 1 teaspoon thyme
- pepper and salt
- Melt the butter and caramelize the onion. This can take an hour so take your time. Stir occasionally and season with salt halfway through.
- Preheat the oven to 190 degrees celcius.
- Grease the baking dish and transfer the puff pastry into is. Cut off overhanging dough. Pierce the dough with a form and bake blind for 20 minutes.
- In the meantime whisk the eggs with the milk, heavy cream, gruyere, onion and thyme. Season with salt and pepper.
- Pour onto the puff pastry base and bake for another 30 minutes, until only the center jiggles slightly.
- Let the quiche cool off before serving.