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Caramelised Onion Quiche served
Sweet and savoury French quiche featuring slow-cooked onions and nutty Gruyère.

Caramelised onion & Gruyère quiche

Author: Flavelo
Recipes Main Courses Cakes and Desserts
This dish is a tribute to patience. The onion, pungent and aggressive when raw, transforms under long, slow heat: its sugars caramelise, creating a deep, sweet, complex flavour profile. This 'onion jam' forms the base of this rustic tart, completed by the saltiness of the cheese. Not to be confused with the German Zwiebelkuchen, this version is more elegant and creamy.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 6 servings
🔥 Calories 380 kcal
🌍 Cuisine French

Ingredients

Equipment Needed

  • Heavy-bottomed frying pan
  • Tart tin
  • Wooden spoon

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Line the tin with the pastry, prick it, and blind bake for 10-15 minutes.

Tip: Blind baking is mandatory here too for a crisp base.
2 ✓

Slice the onions into thin half-moons. Start sweating them in the butter over a low heat. Add a little salt and the sugar.

Tip: Salt helps draw out moisture, while sugar speeds up browning (caramelisation).
3 ✓

Cook the onions, stirring frequently, for 20-25 minutes until dark golden brown and jam-like. Leave to cool.

Tip: Don't rush it! High heat burns them rather than caramelising.
4 ✓

Mix the egg and cream base with the spices. Stir in the grated cheese too.

Tip: The cheese helps hold the onion filling together.
5 ✓

Spread the onions over the pastry, and pour over the custard. Bake for 30-35 minutes at 180°C.

Tip: The smell will tell you when it's ready: a sweet, oniony scent fills the kitchen.

Recipe FAQ

The onions burnt, what should I do?
Unfortunately, burnt onions are bitter. Start again! You must cook them over a low flame.
Can I use red onions?
Yes, the result will be even sweeter.

Ingredients

  • 1 pc Shortcrust pastry
  • 3 large heads Onions
  • 150 g Gruyère or Emmental cheese
  • 3 pcs Eggs
  • 200 ml Double cream
  • 100 ml Milk
  • 1 tbsp Butter or oil
  • 1 tsp Sugar (optional)
  • 1 pinch Salt, pepper, thyme