French Onion Soup Quiche with Caramelized Onion Crust

A savory quiche inspired by French Onion Soup, featuring a caramelized onion-infused crust, a rich filling of caramelized onions and Gruyere cheese, all baked in a creamy egg custard.

Prep Time

30 minutes

Total Time

1 hour 20 minutes

Calories

635 kcal

Difficulty

Medium

Equipment

5 items

Cost

£1.87/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Ingredients

Servings

1.3cupsAll-Purpose Flour(For the crust)

£0.25

0.5cupCold Unsalted Butter(Cut into small cubes, for the crust)

£1.20

4tablespoonsIce Water(For the crust, added gradually)

0.5teaspoonSalt(For the crust)

£1.20

3Large Yellow Onions(Thinly sliced, divided - some for the crust, some for the filling)

£0.90

2tablespoonsOlive Oil(For caramelizing onions)

£0.15

1tablespoonButter(For caramelizing onions)

£1.20

1teaspoonBrown Sugar(For caramelizing onions)

£0.02

1tablespoonDry Sherry(Optional, for caramelizing onions, adds depth of flavor)

£0.10

4Large Eggs(For the custard)

£1.20

1cupHeavy Cream(For the custard)

£1.10

0.5cupWhole Milk(For the custard)

£0.15

4ouncesGruyere Cheese(Shredded, for the filling)

£2.50

PinchNutmeg(Freshly grated, for the custard)

£0.05

0.3teaspoonSalt(For the custard)

£1.20

0.3teaspoonBlack Pepper(Freshly ground, for the custard)

£0.03

Total Cost

£11.25

£1.87 per serving

Instructions

1.
**Prepare the Onion Crust:** In a food processor, combine flour and salt. Pulse a few times to combine. Add cold butter and pulse until the mixture resembles coarse crumbs. Add 1/4 cup of caramelized onions (reserve the rest for the filling). Pulse a few times to combine. Gradually add ice water, one tablespoon at a time, pulsing after each addition, until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2.
**Caramelize the Onions (For Filling):** While the dough chills, caramelize the remaining onions. Heat olive oil and butter in a large skillet over medium-low heat. Add sliced onions and cook, stirring occasionally, until golden brown and very soft, about 30-40 minutes. Be patient and avoid browning too quickly. Stir in brown sugar and sherry (if using) during the last 5 minutes of cooking.
3.
**Preheat the Oven and Prepare the Pie Dish:** Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie dish.
4.
**Roll Out the Crust:** On a lightly floured surface, roll out the chilled dough into a circle slightly larger than the pie dish. Carefully transfer the dough to the pie dish and press it into the bottom and sides. Trim any excess dough and crimp the edges.
5.
**Blind Bake the Crust:** Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, and bake for another 5 minutes, or until the crust is lightly golden.
6.
**Prepare the Custard:** In a medium bowl, whisk together eggs, heavy cream, milk, nutmeg, salt, and pepper.
7.
**Assemble the Quiche:** Spread the caramelized onions evenly over the bottom of the pre-baked crust. Sprinkle with shredded Gruyere cheese. Pour the egg custard over the onions and cheese.
8.
**Bake the Quiche:** Bake for 30-40 minutes, or until the custard is set and the crust is golden brown. A knife inserted near the center should come out clean. If the crust begins to brown too quickly, cover the edges with foil.
9.
**Cool and Serve:** Let the quiche cool for at least 10 minutes before slicing and serving. Serve warm or at room temperature.

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My Notes

Nutrition Information

Nutrition per serving (200g)

635 kcal / 2657 kJ

Carbs

38g

15% of RDA

Fat

47g

67% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

13 g

14% of RDA

Sodium

420 mg

18% of RDA

Saturated Fat

27 g

135% of RDA

Chef's Tips

For a richer flavor, use brown butter when caramelizing the onions.

Feel free to add other vegetables to the filling, such as sauteed mushrooms or spinach.

To prevent the crust from becoming soggy, make sure to pre-bake it properly before adding the filling.

Cooking Equipment

Oven

Stovetop

9-inch pie dish

Large skillet

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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French Onion Soup Quiche with Caramelized Onion Crust

Ingredients

Instructions