I’ve always wanted to love quiche, with its buttery, flaky crust and rich, custard-like filling. But every time I make it, the crust comes out pale and soggy — the opposite of the golden, crisp shell I’m after. To solve for this, I recently tried baking a quiche in a skillet rather than a pie pan — and it worked! Skillets conduct heat better than most pie pans, ensuring the bottom of the crust comes out fully cooked and perfectly crisp.
While you can use this technique for any quiche recipe, I urge you to try this caramelized onion version. The deeply rich onions lend the filling a gorgeous golden color and bold sweet-yet-savory flavor. It is the perfect recipe to make for brunch or dinner and is equally delicious served hot as it is cold.
3 tips for caramelizing onions
Before you head into the kitchen to make this quiche, keeps these tips in mind.
1. If your onions start to burn, add a splash of water. If some of your onions are browning too quickly, add a tablespoon of water to the pan and keep cooking. This will help release any brown bits stuck to the bottom of the pan and promote even caramelization.
2. Leave them alone. You only need to stir the onions every now and then, so resist the urge to stir too frequently.
3. Be patient and go by color rather than time. Many recipes for caramelized onions call for cooking them for upwards of 30 minutes, but I find 20 minutes does the trick when caramelizing just three onions. Instead of timing them, go by color. The onions should be a deep golden-brown color and very fragrant.
Caramelized Onion Skillet Quiche
Serves 6 to 8
- 1/2 (14.1-ounce) package refrigerated or frozen pie dough, thawed if frozen (or 1 homemade pie dough)
- 3 medium yellow onions
- 4 tablespoons (1/2 stick) unsalted butter
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1/4 cup finely chopped fresh chives
- 4 ounces Gruyere cheese, finely grated (about 1 cup)
- 1 1/2 cups half-and-half
- 6 large eggs
- 2 packed cups baby arugula
- Extra-virgin olive oil, for drizzling
1. Arrange a rack in the middle of the oven and heat the oven to 375 F. Gently roll the pie crust out to about 12 inches in diameter and transfer it into a cast iron 10-inch skillet. Press the pie dough into the bottom and up the sides of the skillet. Roll or trim the edges so the dough is flush with the top of the pan and there’s no overhang. Poke the bottom and sides of the pie dough with a fork about 20 times. Bake until the edges are just beginning to brown, 15 to 18 minutes. Meanwhile, make the filling.
2. Thinly slice 3 medium yellow onions (about 5 cups). Melt 4 tablespoons unsalted butter in a large saucepan over medium heat. Add the onions, 1/2 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper, and cook, stirring often, until deep golden brown and very fragrant, 15 to 20 minutes. If the onions start to burn, add a tablespoon of water and continue cooking. Transfer the onions to a large bowl and let cool for 5 minutes. Meanwhile, finely chop until you have 1/4 cup fresh chives and finely grate 4 ounces Gruyere cheese (about 1 cup).
3. Add chives, Gruyere, 1 1/2 cups half-and-half, 6 large eggs, remaining 1 teaspoon kosher salt and remaining 1/2 teaspoon black pepper to the onions. Whisk until no streaks of yolk remains. Pour into the crust.
4. Bake until lightly browned and the eggs are fully set and do not jiggle, 28 to 30 minutes. Let cool for 10 minutes. Top with 2 packed cups baby arugula and drizzle with olive oil before slicing and serving.
Recipe notes: Leftovers can be covered and refrigerated up to four days. Serve cold or reheat in a 300 F oven until warmed in the center, about 15 minutes.
©2020 Apartment Therapy. Distributed by Tribune Content AGency, LLC.
In this Series
- 6 updates