- 6 servings
- 0:20 Preparation
- 0:35 Cooking
- 0:55 Total Time
puff pastry crust, commercial or homemade
dry peas or rice as needed for blind baking
extra-virgin olive oil
onions, sliced very thin
15% cooking cream
To taste Salt and freshly ground pepper
Preheat oven to 350°F (180°C).
Line a 91/2 in. (24 in.) springform pan or 41/2 in. x 14 in. (11 cm x 35 cm) pan with crust.
Prick crust with a fork and cover with a sheet of foil.
Fill with dry peas or rice and blind bake for 10 minutes. Remove peas and foil. Cool.
In a big skillet, melt butter with oil on medium-low, and cook onions for 10 minutes.
Add honey, cover and continue cooking until onions are caramelized. Cool.
Meanwhile, in a bowl, whisk eggs with cream, mustard and thyme. Season to taste with salt and pepper.
Spread onions over crust. Pour egg mixture over onions. Bake 30 - 35 minutes or until quiche is nicely browned and egg mixture is firm.
Wine and meal pairing
Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
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