Caramelized Onion Quiche

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Enjoy this rich, golden caramelized onion quiche with a 5-minute homemade pie crust topped with mozzarella and Parmesan.

Prep Time10

Cook Time1

Total Time1 10

Course: Lunch, Main Course

Cuisine: French

Keyword: easy lunch, light dinner, onion tart

Servings: people

Measure the flour into a large bowl.
Crumble the cubed butter into the flour.
Add the salt, syrup, and water.
Knead the dough into a smooth ball.
Roll the pie dough out on a floured, clean surface into a 14-inch circle.
Grease the pie dish with butter.
Transfer the dough to the pie dish, flattening it against the bottom of the dish and up along the edges.
Tuck in the dough along the edge of the dish so nothing hangs over.
Use a fork to poke small holes into the bottom of the crust to prevent bubbling.
Let the crust rest in the fridge for 30 minutes.
Preheat the oven to 175°C (347℉).
Bake for 10 minutes and allow to cool.

Melt the butter in a medium-sized frying pan on medium-high heat.
Add the chopped onions and brown for 5-10 minutes. Be sure to stir consistently to prevent burning.
Turn down the heat to medium-low, and continue to brown for 20-25 minutes until the onions are soft and golden brown.
Pour the heavy cream into the caramelized onions, bring to a quick boil, and turn off the heat.
Season with sea salt and pepper and allow to cool.

Whisk together the caramelized onion, eggs, mozzarella, half the Parmesan, thyme, sea salt, and pepper in a medium-sized bowl.
Pour the egg mixture into the baked pie crust and top with the remaining Parmesan.
Bake for 25-27 minutes, until golden and baked through.
Sprinkle chopped parsley on top of the quiche and serve.