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Tomato, Basil & Caramelized Onion Quiche

tomato basil and caramelized onion quiche with two slices cut out of it shown with a sharp knife.
  • 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

  1. 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.

  2. 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.

  3. Add the eggs, heavy cream, remaining 1 teaspoon salt and pepper in a food processor or blender, and blend until smooth, 1 minute.

  4. 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.

  5. 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.