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home > recipes > eggs / dairy > gruyère quiche with golden onion and red pepper
You can prepare the sautéed vegetables (steps 1 and 2) up to several days ahead. 1 tablespoon olive oil 3 cups sliced onion 1/2 teaspoon salt 1/4 teaspoon dried thyme 1/4 teaspoon dried sage 1 teaspoon dry mustard 1 unbaked Quiche Crust 1 tablespoon balsamic vinegar 1 cup thinly sliced red bell pepper 1 cup (packed) grated gruyère 3 large eggs 1 cup milk Freshly ground black pepper Place a medium-sized skillet over medium heat and wait about 2 minutes. Add the oil and swirl to coat the pan. Add the onion, sauté for 5 minutes, and then add the salt, herbs, and mustard. Cover the pan, lower the heat, and cook for 15 minutes, stirring occasionally. (During this time, preheat the oven to 375°F, and place the unbaked crust on a baking tray.) Stir the vinegar and bell pepper into the onions, turn the heat up to medium, and cook, uncovered, for another 5 minutes. Remove from heat. Sprinkle the cheese into the crust, then spoon the onion-pepper mixture on top of the cheese. Whisk together the eggs, milk, and black pepper to taste, and slowly pour this over the vegetables and cheese. Bake on the baking tray in the lower third of the oven for 35 to 40 minutes or until the custard is set. Cool for at least 10 minutes before slicing, and serve at any temperature.

Gruyère Quiche with Golden Onion and Red Pepper


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Recipe Alert This is Found in... Most Emailed Recipes
(posted February 22, 2005)

You can prepare the sautéed vegetables (steps 1 and 2) up to several days ahead.

1 tablespoon
olive oil
3 cups sliced
onion
1/2 teaspoon
salt
1/4 teaspoon dried
thyme
1/4 teaspoon dried
sage
1 teaspoon
dry mustard
1 unbaked
Quiche
Crust
1 tablespoon
balsamic
vinegar
1 cup thinly sliced
red
bell pepper
1 cup (packed) grated gruyère
3 large
eggs
1 cup
milk
Freshly ground black pepper

Place a medium-sized
skillet over medium heat and wait about 2 minutes. Add the oil and swirl to coat the pan. Add the onion, sauté for 5 minutes, and then add the salt, herbs, and mustard. Cover the pan, lower the heat, and cook for 15 minutes, stirring occasionally. (During this time, preheat the oven to 375°F, and place the unbaked
crust on a baking tray.)

Stir the
vinegar and bell pepper into the onions, turn the heat up to medium, and cook, uncovered, for another 5 minutes. Remove from heat.

Sprinkle the
cheese into the
crust, then spoon the onion-pepper mixture on top of the cheese.

Whisk together the
eggs, milk, and black pepper to taste, and slowly pour this over the vegetables and cheese.

Bake on the baking tray in the lower third of the oven for 35 to 40 minutes or until the custard is set. Cool for at least 10 minutes before slicing, and serve at any temperature.


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