Fall is flying by! Partly because the weather has been absolutely gorgeous and partly because the search for colleges is in high gear. It’s hard to believe a year from now Alec will be away …. where did the time go?! (Here he is at Homecoming-he was up for King, I received no votes for Queen Mother of Gingers 😉).
I find it harder to try new recipes when our schedule is like this-I mostly fall back into tried and true that I can make ahead since we all tend to eat at different times. This recipe is great for that-it works for dinner and then leftovers for breakfast. I love a simple salad and delicata squash on the side, which is super easy-just slice up and pan saute. No peeling needed!
Soon the cold will arrive and I will be trapped inside…thank goodness HS hockey starts soon!
Caramelized onion gruyere quiche
- 1 onion sliced
- 1 tbsp butter
- 2 tbsp brown sugar
- 1 ready made pie crust
- 6 eggs
- 1/2 & 1/2 to equal 2 cups liquid total (about 1/2c)
- 6 oz grated gruyere cheese or other hard nutty alpine cheese (swiss, Emmantaler, Jarlsberg etc)
Saute sliced onion in butter over low heat until brown and caramelized, about 20 minutes. Add brown sugar to taste. Prep pie crust in pie plate crimping edges (no need to pre-bake). Whisk together eggs and 1/2&1/2 to equal 2cups liquids total. Mix in cheese. Put onions on bottom of crust and pour liquid mixture over onions. Bake at 400 degrees Fahrenheit for 45 minutes until top is nicely browned and the middle no longer jiggles (insert joke here about middle age).