Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 3 large yellow onions, thinly sliced (about 700g)
  • 1/2 teaspoon salt (3g)
  • 1/4 teaspoon black pepper (1g)
  • 1/4 teaspoon dried thyme (0.5g)
  • 3 large eggs (US Large)
  • 1 cup heavy cream (240ml)
  • 1/2 cup whole milk (120ml)
  • 1/4 teaspoon nutmeg, freshly grated (0.5g)
  • 4 ounces Gruyère cheese, grated (about 115g)
  • 1 (14.1 ounce) pre-made refrigerated pie crust (approximately 400g)

Instructions:

  1. Pre-heat the oven to 375°F (190°C). Unroll the pie crust and gently fit it into the pie plate. Crimp the edges for a decorative finish.
  2. If desired, blind bake the crust to prevent a soggy bottom. Line the crust with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes. Remove weights/beans and parchment, then bake for another 5 minutes.
  3. Heat olive oil in a large skillet over medium-low heat. Add sliced onions, salt, pepper, and thyme. Cook, stirring occasionally, for 30-40 minutes, or until the onions are deeply golden brown and softened. Reduce heat if the onions are browning too quickly.
  4. In a medium bowl, whisk together the eggs, heavy cream, milk, and nutmeg until smooth.
  5. Spread the caramelized onions evenly over the bottom of the prepared crust. Sprinkle the grated Gruyère cheese over the onions.
  6. Carefully pour the egg mixture over the onions and cheese.
  7. Bake in the preheated oven for 45-55 minutes, or until the filling is set and the crust is golden brown. A knife inserted near the center should come out clean.
  8. Let the quiche cool for at least 10 minutes before slicing and serving.