Caramelized Onion Quiche

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== Description ==
* For 6 – 8 servings.
== Ingredients ==
* 1 pie dough
* 2 tablespoons olive oil
* 2 – 3 large red onions (about one pound total), French-cut (see below)
* salt and freshly ground pepper
* 1 teaspoon balsamic vinegar
* ½ cup milk
* ½ cup heavy cream
* 3 large eggs
* pinch nutmeg
* 6 ounces Gruyère cheese, grated (1½ cups)
== Frenching Onions ==
Frenching, or French cutting, onions, refers to thinly slicing onions into strips. 
# Cut off the root end of the onion, so that cut the roots are cut, but the hard core stays intact.
# Make a deeper cut on the other end of the onion. Remove the papery skin.
# Standing the onion up, root-side up, cut the onion in half. Then take each half and make thin slices. Slice the onion in a way that keeps the onion segments attached to the root end
== Pre-Baking the Crust ==
# On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 9-by-1½-inch round tart pan, pressing dough into corners. Transfer to freezer to chill for 30 minutes.
# Preheat oven to 350°F. 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.
== Caramelizing the Onions and Preparing the Quiche ==
The onions will take about an hour to cook on the stovetop before they are ready to go into the quiche. So timing-wise, if you are making the entire quiche from scratch, it makes sense to get started on the onions once you've put the crust into the freezer to chill before pre-baking.
# 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. 
# Cool on a wire rack for about 10 – 15 minutes before slicing.
Category:Quiche Recipes
Category:French Vegetarian
Category:Gruyère Recipes
Category:Red onion Recipes
Category:Milk and cream Recipes