Ingredients with Measurements:
- 1 pie crust
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 1 cup grated Gruyere cheese
- 4 eggs
- 1 1/2 cups heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- Rolling pin
- Baking weights or dried beans
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust on a floured surface and place it in the pie dish. Trim the edges and prick the bottom with a fork.
3. Line the crust with parchment paper and fill it with baking weights or dried beans. Bake for 10 minutes.
4. Remove the weights and parchment paper and bake for an additional 5 minutes.
5. In a skillet, heat the olive oil over medium heat. Add the sliced onion and cook until softened and lightly browned, about 10 minutes.
6. Spread the cooked onions evenly over the bottom of the pie crust. Sprinkle the grated Gruyere cheese over the onions.
7. In a bowl, whisk together the eggs, heavy cream, salt, and black pepper. Pour the mixture over the onions and cheese.
8. Bake the quiche for 35-40 minutes, or until the filling is set and the top is lightly browned.
9. Let the quiche cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 55-60 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Per serving:
Calories: 420
Fat: 34g
Saturated Fat: 18g
Cholesterol: 210mg
Sodium: 420mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 2g
Protein: 13g
Substitutions for ingredients:
- Pie crust: use a store-bought crust or make a homemade crust using your favorite recipe.
- Olive oil: use any neutral-flavored oil, such as vegetable or canola oil.
- Onion: use shallots or leeks instead of onions.
- Gruyere cheese: use any type of cheese you like, such as cheddar, Swiss, or Parmesan.
- Heavy cream: use half-and-half or whole milk instead of heavy cream.
Variations:
- Add cooked bacon or ham to the quiche for extra flavor.
- Use a mix of different cheeses for a more complex flavor.
- Add chopped herbs, such as thyme or parsley, to the egg mixture for extra freshness.
Tips and tricks:
- Blind-baking the crust before adding the filling helps prevent a soggy bottom.
- Letting the quiche cool for a few minutes before slicing makes it easier to cut and prevents the filling from spilling out.
- Leftover quiche can be stored in the refrigerator for up to 3 days.
Storage instructions:
Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover quiche in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the quiche on a platter with a side salad and some fresh fruit.
Garnishes:
Garnish the quiche with chopped fresh herbs, such as parsley or chives.
Pairings:
Serve the quiche with a side salad and some crusty bread for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables, such as asparagus or Brussels sprouts
- Fresh fruit, such as berries or sliced melon
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the quiche for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the onions until they are softened and lightly browned to ensure they are fully cooked.
- Store leftover quiche in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Quiche is a traditional French dish that originated in the region of Lorraine. It typically consists of a pastry crust filled with eggs, cream, and various ingredients such as cheese, meat, or vegetables.
Flavor profiles:
This quiche has a rich and savory flavor from the onions and Gruyere cheese, with a creamy and slightly tangy filling.
Serving suggestions:
Serve the quiche warm or at room temperature for breakfast, brunch, or lunch.
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Region: French