Simple Recipes for Every Day
Tomato, Basil & Caramelized Onion Quiche
- Serves: 8
- Prep Time: 1 hr
- Cook Time: 1 hr
Ingredients
- 1 tablespoon salted butter
- 1 medium yellow onion, halved and thinly sliced
- 1¼ teaspoon sea salt
- 1 teaspoon brown sugar (optional)
- 2 garlic cloves, minced
- 1 unbaked Pie Crust, homemade or store bought
- 6 large eggs
- ¾ cup heavy cream
- ½ teaspoon freshly cracked black pepper
- 12 ounces assorted tomatoes, cut into ¼-inch-thick slices
- 8 fresh basil leaves, thinly sliced, plus more for serving
- ⅔ cup grated Parmesan
Method
In a medium nonstick skillet, heat the butter over medium heat. Once the butter is melted, add the onions and cook, stirring often, until softened and translucent, about 10 minutes. Season with ¼ teaspoon of the salt and the brown sugar, if using. Reduce the heat to medium-low, spread the onions into a single layer, and cook, stirring every 10 to 15 minutes, then returning the onions to a single layer, until the onions are golden brown and caramelized, about 45 minutes total. If the onions are browning too quickly, add water, 1 tablespoon at a time, until they stop browning and return to caramelizing. Add the garlic and cook until fragrant, 5 minutes longer.
Meanwhile, preheat the oven to 375º F with a rack in the center position. Gently press the prepared pie dough into a 9-inch pie or quiche pan. Using a fork, poke holes all over the crust. Bake for 20 minutes. Remove from the oven and set aside.
Add the eggs, heavy cream, remaining 1 teaspoon salt and pepper in a food processor or blender, and blend until smooth, 1 minute.
Add the onions to the par-baked crust, layer with the tomatoes and then top with the basil and ½ cup of the Parmesan. Pour the egg mixture over the tomatoes. Bake until the egg mixture is set and just barley jiggles, about 35-40.
Sprinkle with remaining parmesan and basil. To serve, cut into 8 wedges. Store in an airtight container, refrigerated for up to one week or frozen for 1 month.