How to make it

  • On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-by-1 1/2-inch round tart pan, pressing dough into corners. Transfer to freezer to chill for 30 minutes.
  • Preheat oven to 350°. Line pastry with parchment paper, wax paper, or aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or aluminum pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Transfer to a wire rack to cool while making filling.
  • Heat olive oil in a large, heavy-bottomed sauté pan on medium heat. Add the onions and sprinkle a little salt over them. Cook, stirring occasionally for 10 minutes, until the onions have softened and are translucent. Reduce the heat to medium low and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add balsamic vinegar and cook for 10 minutes more, until onions are completely caramelized. Remove from heat.
  • Place tart pan on a baking sheet to catch any run-off there might be. Sprinkle half the cheese evenly over the bottom of the crust. Spread onions over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with nutmeg, salt, and pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes.

Reviews & Comments 7

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    " It was good "
    underwoman ate it and said...
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  • lexdavies 8 years ago
    Its called blind baking in England, it cooks the pastry so you dont get a soggy bottom! I cook mine lined with parchement paper on 200 degrees for 15 mins, remove the beans & parchment, brush with beaten egg, the base, then pop back in the oven for 5 mins
    Then add the filling.
    Cook, hey presto a wonderful quiche!
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    " It was excellent "
    magali777 ate it and said...
    I love this recipe, thanks!
    Was this review helpful? Yes Flag
    " It was excellent "
    danadooley ate it and said...
    This is gorgeous (yeah I love me onions) recipe and great presentation too. I love quiche so there's no doubt that I will love this. Thanks for sharing.
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  • creeds 10 years ago
    yeah - beautifull and sounds devine . . . Thanks!
    ~ Kimberly
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  • sparklemachine 10 years ago
    Well, you cook the crust before a little bit, just so it isn't raw and so when you gut the tart it doesn't fall to pieces.
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  • sammej 10 years ago
    wow this is gorgeous
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  • sweetwords 10 years ago
    Why do you cook the crust first with the baking weights?
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