Caramelized Onion & Gruyére Quiche

Cuisinart original

Make the Basic Pastry first, then continue with this recipe - to prepare without washing the work bowl.


Makes one 9-inch tart or pie, 8 servings


½ Recipe Basic Pastry, 5 ounces Gruyere, cut to fit the feed tube 1 large onion (6 to 8 ounces), peeled and cut in quarters 1 tablespoon extra virgin olive oil 4 large eggs 1 cup evaporated fat free milk ½ teaspoon freshly ground black pepper ¼ teaspoon freshly grated nutmeg

Nutritional information

Calories 282 (51% from fat) • carb. 21g • pro. 13g • fat 16g • sat. fat 8g • chol. 142mg • sod. 276mg • calc. 292mg • fiber 1g


Prepare Basic Pastry and chill. Insert the shredding disc. Use medium pressure to shred the Gruyére, remove and reserve. Insert the slicing disc; use medium pressure to slice the onion. Do not wash work bowl. While the dough is chilling, heat the olive oil in an 8-inch skillet over medium heat. Add the onion and cook for 2 to 3 minutes until it begins to soften, lower the heat, and cook for 10 to 15 minutes, stirring every 2 or 3 minutes until the onions are lightly caramelized. Remove, cool and reserve. Preheat the oven to 425 F. On a lightly floured surface, roll out the pastry until it is a round approximately ⅛-inch thick, and 3 inches larger in diameter than the pie pan. Carefully lift the pastry and gently fold in quarters. Position the point in the center of the pan and unfold, allowing the pastry to drape into the pan. Gently ease the pastry in, pressing lightly so that there are no air bubbles. Trim so that there is a ½-inch overhang, then lightly brush the edges with a small amount of water, fold the pastry over onto itself, crimp and seal. Prick evenly with a fork. Freeze for 15 minutes. Line the pastry with a sheet of foil and fill with pie weights, dry beans or rice (use 2½ to 3 cups). Bake in the lower third of the preheated oven for 12 minutes, then remove the foil and pie weights and bake for another 5 minutes. Remove from the oven. (This may be done ahead.) Insert the metal blade. Place the eggs, milk, pepper and nutmeg in the work bowl and process for 30 seconds. Sprinkle half the cheese evenly in the partially baked crust. Top with all the onions and the remaining cheese. Carefully pour in the egg mixture. Place in the lower third of the oven and bake for 10 minutes, then lower the heat to 375 F and continue baking for 25 to 30 minutes, until the custard is set, puffed and golden. Remove to a rack and let cool for 10 to 15 minutes before slicing.