Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I made this recipe you gave and having t was a hit for the customers that frequent the cafeteria I work in. I used the vermouth as you suggested and the brandy. I must say but t really was great choice for a last minute soup choice. The timing and everything were perfect.
In the Alsace ( France) one adds 1 glass of white wine plus a bayleave once the onions are soft… then leave on stove until the wine has been reduced…. this gives the quiche a wonderfully sweetish dimension …….
My first properly edible quiche! Made using red onion marmalade made in the slow cooker the day before and double gloucester cheese – smells, looks and tastes great!
This is fabulous! I tend to make a big batch of the onions in the crockpot, divide it up into quiche sized baggies and freeze extras. Works very well when I don’t have the time to give ones on the stove the TLC stirring they want.
Just made this with the homemade crust! Smells heavenly.
I made this quiche because I had a TON of onions to use from my weekly bag and love gruyere. I was a little afraid it would be dull with just the caramelized onions and cheese for filling, but was astonished at how delicious and deep the flavor of the onion was. Absolutely fantastic.
Hi Elise, I was wondering if I can use the No Fail pie crust recipe you have? I love that recipe because is so easy. If I can, should I pre-bake that crust as well following the same directions? Thanks for a great site, waiting for your answer!
Hi Paula, that no-fail recipe with sour cream? No, that crust has too much fat in it to hold up to pre-baking. I’ve tried several times every which way to pre-bake that crust and it just doesn’t work.
I just made this delicious quiche tonight for dinner. It was my first quiche. My husband and I both like caramelized onions, which is a must because they are definitely the defining feature of this dish. Now that I’ve made this one quiche I know I’ll be making more. Thank you for the recipe, Elise!
I just made 2 of these tonight. One for my in-laws who live next door. They loved it with the French Onion soup I made as well. This is a keeper! BTW I bought shredded cheese from Safeway a Gruyere and swiss mixture and it turned out yummy!!
Thanks for Sharing!!
I read this entry simply to know what “Frenching” an onion refers to. I currently live in France after finishing my ecole du cuisine Francaise, so I can only refer to what I learned in my cooking school, but I thought I’d offer input. For a quiche au l’ognion, we did julienne our onions using a mandoline and then cutting fine, even strips. There was a strict rule about not adding anything to aide or enhance caramelizing onions. A julienne cut is quite thin and fine, compared to a batonnet which is more like a skinny fry size. Cutting things into wedges, irregular, or larger shapes is called a mirepoix. Hope that helps.
WOW! I just made this quiche with broccoli and caramilized onions and goat cheese.. it was perfect.
Since the recipe for today is caramelized onions and fennel, I think a caramelized onion and fennel quiche would be great.
I love this recipe … it was the start of making many quiches and trying various combinations of cheeses and vegetables. The crust is pretty time-consuming to do from scratch, but I’ve found that the Trader Joe’s crusts are still pretty good and save some time, as Elise writes. One of my favorite quiches right now is one with sweet potatoes, sage, red onion, and goat cheese.
Made this recently since my husband was out of town and is, apparently, a “real man” since he doesn’t touch the stuff. Realized at a critical moment that I had nothing resembling gruyere or even swiss, so I subbed in a combo of cheddar, mozz (since it’s bland) and some 5-year aged gouda that our local Wegmans has been hawking. Turned out delicious, if a bit odd. But then, I’ve rarely met a quiche I didn’t like. I think any permutation of cheese, eggs, and caramelized onions must be good :-)
I just made this one and I’m waiting for it to cool. It looks and smells delicious! Can’t wait to have a piece…
I made this quiche the other night for dinner and have to say it was absolutely delicious. I just discovered your blog/website recently and am looking forward to trying out many more of your recipes! I used the pate brisee recipe to make my first from scratch pie crust and it was a breeze. I did add some spinach and sundried tomatoes to the quiche. I also used cheddar and parmesan cheese which is what I had on hand – delicious!
Thanks for the recipe.
I made one of these last night, and it was delicious! Failing to locate any gruyere locally, I used asiago cheese instead; red onions must be smaller where you are: the ones I bought were nearly a pound each; I used a deep casserole dish with a ready-made crust and it worked beautifully, with enough room for 1-1/2 pounds of onion (we like onions).
I doubled the custard mix for a second, ham-and-Jarlsberg quiche in a pie plate to use the second crust in the package.
I thought the flavors in this recipe were absolutely delicious. Gruyere, caramelized onions, and flaky pie crust are an unbeatable combination. However, in spite of my love of onions, I found the onion/egg mixture balance in this recipe to be a little onion heavy. Next time, I’ll use one large red onion, along with extra egg, milk, and cream to compensate.
I thought your video was a very good idea. I often make a caramellised onion tart and arrange circles of goats cheese on top before browning in the oven. This is very popular with all my guests.
I just tried this out and it’s the first time for a number of things for me on this recipe. First time making quiche, first time caramelizing onions, first time using sun dried tomatoes… I just went crazy on this, and it was delicious. I don’t have a metal, high walled skillet, it’s only a non-stick and it’s not very good but it gets the job done, so it took a while to caramelize but the time was so worth it.
I added sun dried tomatoes and some spinach. I did what another reviewer did and added the spinach in five minutes before my onions were done, and added a splash of the white wine I had left over from the night before. It made them amazing.
This quiche is top notch. I’m so proud to be able to say I made quiche. And a fantastic one at that.