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Perfect Caramelized Onion Gruyere Quiche Recipe Easy Flaky Butter Crust

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A comforting quiche featuring slow caramelized onions and nutty gruyere cheese wrapped in a flaky butter crust, perfect for brunch, potlucks, or cozy dinners.

Ingredients

  • All-purpose flour – 1 1/4 cups (160 g / 5.6 oz)
  • Unsalted butter, cold and cubed – 1/2 cup (115 g / 4 oz)
  • Ice water – 3 to 4 tablespoons
  • Salt – 1/4 teaspoon
  • Yellow onions, thinly sliced – 3 medium (about 500 g / 1.1 lbs)
  • Unsalted butter – 2 tablespoons
  • Gruyere cheese, shredded – 1 1/2 cups (150 g / 5.3 oz)
  • Large eggs – 3
  • Heavy cream – 1 cup (240 ml / 8 fl oz)
  • Fresh thyme leaves – 1 teaspoon (optional)
  • Salt and freshly ground black pepper – to taste

Instructions

  1. Make the crust: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter. Using your fingers or a pastry cutter, work the butter into the flour until the mixture looks like coarse crumbs with pea-sized bits, about 5 minutes.
  2. Add ice water: Sprinkle 3 tablespoons of ice water over the mixture and gently toss with a fork. Add more water, one teaspoon at a time, if the dough doesn’t come together when pressed. Form the dough into a disk, wrap it in plastic, and chill in the fridge for at least 30 minutes.
  3. Caramelize the onions: Heat the butter in a large skillet over medium-low heat. Add the sliced onions and a pinch of salt. Cook slowly, stirring occasionally, for about 30-40 minutes until golden brown and sweet-smelling.
  4. Preheat the oven to 375°F (190°C). Remove the chilled dough and let it sit for 5 minutes to soften slightly before rolling.
  5. Roll out the dough on a lightly floured surface into a 12-inch (30 cm) circle. Transfer to a 9-inch tart pan, pressing into edges and trimming excess. Chill in the freezer for 10 minutes.
  6. Blind bake the crust: Line with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, remove weights and parchment, then bake 5-7 more minutes until lightly golden.
  7. Prepare the filling: Whisk eggs, heavy cream, salt, pepper, and thyme until smooth. Stir in caramelized onions and shredded gruyere.
  8. Pour filling into pre-baked crust. Bake for 30-35 minutes until filling is set and lightly browned on top.
  9. Cool quiche for 10-15 minutes before slicing and serving.

Notes

Keep butter cold when making crust for flakiness. Caramelize onions slowly over low heat to avoid burning. Blind bake crust to prevent sogginess. Let eggs and cream come to room temperature before mixing to avoid lumps. Cover crust edges with foil if browning too fast.

Nutrition

Keywords: caramelized onion quiche, gruyere quiche, flaky butter crust, easy quiche recipe, brunch recipe, savory tart

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