Classic Quiche Recipe
Bring the comforts of the season to your breakfast table with this Classic Quiche Recipe. It is rich and luscious with the caramelized onion and tomato, along with the gruyère cheese. The holidays are about comfort and nourishing foods. I am a firm believer that they can go hand in hand.
Ingredients
- Butter Pie Crust
- 4 Large Eggs - Pasture-raised if you can.
- 1/2 Cup of Heavy cream
- 1/2 Cup of Whole milk
- 1 Cup of Gruyere cheese - Grated.
- 1/4 Tsp Salt
- Fresh Ground Pepper
The Mix in:
- 6 Tbsp Extra Virgin Olive Oil
- 8-10 Cherry Tomatoes
- 1 Medium Yellow onion
Instructions
- Pre-heat the oven to 350F/177C.
- Now you will wash your cherry tomatoes and peel your onion.
- Cut the onion in half and then thinly slice the onion in long slices. Chop your cherry tomatoes, I like to slice it twice. once down the middle and each half sliced again.
- Add your olive oil to a pan and then add your sliced onions. Cook the onions down on low, medium heat for about 3 minute until they start to get soft of soft.
- Add the sliced cherry tomatoes. Stir and sauté slowly until they are caramelized.
- While the onions and tomatoes are going, you can start grating your cheese.
- When the onions and tomatoes are ready they will look soft and caramelized. [See Article]. Remove them from the heat.
- Now we are going to fit our crust to our pie tray and cut the excess dough off. [Always save excess dough].
- Then you will get some parchment paper and place in over the crust in the pie dish. Add about 2 cups of uncooked beans on top of the parchment paper.
- Pre-cook your dough for 5-10 minutes. You want the bottom to not puff up when you bake the quiche. That's why I do this.
- Remove the crust from the oven and move on to the rest of the quiche.
- Add your 4 large eggs to a mixing bowl, followed by the heavy cream and whole milk.
- Then add the salt and pepper to the bowl and mix super well.
- Add 1/2 of your grated cheese to the bowl and mix again.
- Take the pre-cooked pie crust and add 1/2 of your cheese to the bottom.
- Then you are going to add your caramelized vegetables on top of the cheese.
- Then you are going to pour your egg mixture over the vegetables and give them a little stir with a fork. Add a bit more cheese on top.
- Then if you have a pie dish with more crust surface area, you are going to want to do a crust shield, so the crust doesn't burn. I just use foil.
- Bake your quiche for 45-55 minutes depending on your oven! Don't over bake.
- Remove from the oven and allow it 15 minutes of cooling time before you serve!
- You are done!!! YAY! Enjoy this quiche recipe all holiday long.
Notes
The Crust** First, if you bought a frozen store-bought crust, you are going to need to take it out of the freezer to defrost. Give yourself an hour or two. Or take it out of the freezer the night before and put it in the fridge. It will be ready to be use in the morning.
Storing** Remember quiche is amazing for making ahead and re-heating! I myself will be making this quiche the day before Thanksgiving and then just re-heating it on the day of.
Re-heating** Pre-heat the oven to 350°F/177 °C. Bake your quiche for 15-20 minutes, until the inner temperature is 165°F.