- 1 frozen, deep dish style pie crust (or you can make your own)
- 2 medium onions, 1 yellow and 1 red, chopped
- 1 Tablespoon olive oil
- 1 Tablespoon salted butter
- 1 Pinch of sea salt
- 1 Dash of Worcestershire sauce
- 1 Pinch of caraway seed or dried thyme (optional)
- 1 Teaspoon white balsamic vinegar
- 3 –4 ounces mild Gruyere, grated
- 3 –4 ounces Swiss, grated
- 5 eggs, preferably Pete & Gerry’s Organic Eggs
- 3/4 Cups 1% milk
- 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.
Prepare Onions: 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, salt, and 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. Set aside.
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. Set aside.
Assemble Quiche: Spread onions evenly into piecrust. Top with 3/4 of the cheese. Add the egg/milk mixture from blender. (The mixture should cover all the cheese and onions. You may end up with some leftover egg mixture depending on the side of your pie pan.) Sprinkle the rest of the cheese on and push into the pie. You want some cheese to be showing on top, but most should be submerged.
Bake at 375 degrees F until a knife comes out fairly clean after being stuck into the middle.
Check after 20 minutes and then every 5 minutes after that.