Swiss Inspired Onion Quiche
- 2 medium sized onions; 1 yellow and 1 red, chopped
- 1 tbsp. olive oil
- 1 tbsp. salted butter
- Pinch of sea salt
- Dash of Worcestershire sauce
- Pinch of caraway seed or 1/4 tsp. dried thyme or BOTH (these herbs are optional)
- 1 tsp. white balsamic vinegar (if you do not have white, use regular)
- 3 to 4 ounces of mild Gruyere, grated
- 3 to 4 ounces of Emmentaler Swiss, grated
- 3 Duck Eggs
- 3/4 cup 1% milk
- 1 frozen, deep dish style pie crust (or you can make your own)
- Fresh ground black pepper
PARTIALLY PRE-BAKE CRUST:
Follow package directions for pre-baked crust but only bake for half the time. Your crust will be soft and partially baked, which is the result you want.
Heat the olive oil and butter in a medium-sized skillet.
Add onions and sweat them down without letting them burn.
When they are almost cooked, add vinegar, caraway and/or thyme and salt plus Worcestershire sauce.
Do not overdo the Worcestershire sauce or it will be over-powering.
Continue to cook until soft, tender and sweet.
Taste and add a bit of salt if you want a saltier flavor.
PREPARE CHEESE AND FILLING:
Grate cheese and set aside.
Put eggs and milk in blender.
Add pepper and nutmeg.
Blend until foamy and well mixed and set aside.
Spread onions evenly into piecrust.
Top with 3/4 of the cheese.
Add the egg/milk mixture from blender (you may have to whir it up again to re-mix it). The mixture should cover all the cheese and onions. You may end up with some leftover egg mixture depending on the size of your pie pan.
Sprinkle the rest of the cheese on and push some of it into the pie. You want some cheese to be showing on top but most should be submerged.
Bake at 375° until a knife comes out fairly clean after being stuck into the middle. There is a LOT of cheese and a higher than normal egg to milk ratio in this recipe so it takes less time to bake than most quiches.
Check after 20 minutes and then every 5 minutes after that.