Gluten Free Caramelized Onion Quiche
Sweet, jammy onions and a creamy custard make this caramelized onion quiche feel like a brunch spot treat at home. It bakes in a gluten free crust and has around 13g protein per slice.
Equipment
- Mixing Bowls
- 9-inch pie pan
- Knife & Cutting Board
- Skillet
- Pie weights or dried beans
Ingredients
For the crust
- 1 9-inch gluten-free pie crust homemade or store-bought works
For the caramelized onions
- 1 onion thinly sliced
- 1 shallot thinly sliced
- 2 tablespoon unsalted butter I like Plugra butter best
- 2 teaspoon balsamic vinegar
For the filling
- 4 large eggs
- 1 c Fairlife milk or high protein milk of choice
- 4 oz shredded cheese I used a cheddar gruyère black truffle blend
- ½ teaspoon salt
- ¼ teaspoon black pepper
- mushrooms , thinly sliced for topping (optional)
- fresh thyme leaves for topping
Instructions
- Make pie crust (if you are making from scratch). Make or buy your gluten-free pie crust and put it in a 9-inch pie tin. Set aside in the fridge until you are ready to par-bake it.
- Caramelize the onions. Melt the butter in a skillet over medium-low heat. Add the sliced onion and shallot and cook, stirring occasionally, for about 30 to 40 minutes until soft, deeply golden, and jammy.
- Add the balsamic. Stir in the balsamic vinegar for the last 10 minutes of cooking and let it reduce into the onions. Set aside.
- Parbake the crust. Preheat the oven to 375°F. Line the crust with parchment, fill with pie weights or dried beans, and bake for 15 minutes. Remove the weights and parchment and bake 5 minutes more, until the bottom looks dry. Lower the oven to 350°F.
- Add the cheese. Sprinkle the shredded cheese evenly over the bottom of the parbaked crust.
- Make the custard. Whisk the eggs, milk, salt, and pepper together until smooth.
- Fill the quiche. Pour the egg mixture over the cheese, then spread the caramelized onions on top. Add the sliced mushrooms if using, and finish with fresh thyme.
- Bake. Bake for about 35 minutes, until the center is set with just a slight jiggle. Leaving the quiche in the oven until it is completely firm throughout makes the eggs rubbery. If the crust is browning too fast, cover the edges with foil (with the shiny side outward) or a pie shield.
- Rest and serve. Let the quiche cool for 10 minutes before slicing so it sets up cleanly.
Notes
Expert Tips & Tricks
- Low and slow on the onions. Keep the heat at medium-low and give them the full 30 to 40 minutes. Rushing cooking the onions on high heat burns them before they get sweet and jammy. This step does take the longest, but it is SO WORTH IT.
- Don't skip the parbaking. Pouring wet custard straight into raw pastry leads to a soggy bottom. Partially bake the crust first using pie weights or beans.
- Avoid overfilling the shell: Filling the quiche custard right to the top causes the custard to spill over the sides as it puffs up in the oven. Leave about half an inch of space at the top.
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