This is by far my favorite meal. It is perfect for a Sunday Brunch, but I can eat this for any meal, any day!
Ingredients
For the Crust:
1 1/2 cups fine ground Almond Flour
½ tsp Garlic Powder
¼ tsp Salt
¼ cup Butter, melted
For the Filling:
¼ cup Butter
2 Yellow Onions, thinly sliced
4 ounces grated Gruyere Cheese
6 Large Eggs
2/3 cup Heavy Cream
1 tsp Salt
½ tsp Pepper
Directions
Directions for the Crust:
Preheat oven to 325F
In a medium bowl, mix together: almond flour, garlic powder, and salt.
Add the melted butter to the above flour mixture, mix until it resembles coarse crumbs.
Place the above dough into a 9-inch round glass or ceramic pie pan—press the dough into the bottom and sides of pan–use the bottom of a measuring cup to even out the dough.
Prick the bottom of the dough all over with a fork, then bake for 10-12 minutes, until it is just starting to brown. Be very careful with Almond flour because it can burn very quickly.
Directions for the Filling:
In a large skillet over medium-low heat melt the butter and add the onions, season with salt and pepper. Cook, stirring frequently until the onions are caramelized-this can take 20-30 minutes. Be careful not to let the onions become crispy.
Pour the caramelized onions into the prepared crust and sprinkle ½ of the Gruyere Cheese on top of the onions.
In a large bowl, whisk together the eggs, heavy cream, salt and pepper. Pour this mixture over the crust with onions and cheese. Sprinkle the top with the remaining cheese. Bake this for 35-40 minutes or until the filling is set in the center. Remove from oven and let cool for at least 15 minutes.
ENJOY!
Making this this weekend! Can’t wait to taste it and congratulations on your website!
Absolutely Delicious! Wonderful texture, and freezes/reheats well. My neighborhood market didn’t have gruyere so I used regular swiss cheese. Was wondering if you’d post the weights of the onions you recommend for I really wanted to caramelize them (I started with 8 oz of onions but I think they were too small. Caramelizing was much longer than 20-30 minutes … more like 50 … for them to brown) but they were becoming too reduced so I stopped at 45 min. I used a cast iron skillet and it came out perfectly!!! Lastly, as you didn’t post the macros … I calculated for an 8 inch quiche, cut into 6 pieces, and made with 8 oz onions, the following: F: 41.43 g; C: 6.3 g net, and P: 15.12. Thank you for this wonderful brunch idea! I needed something new to eat!
Im so glad you liked it:)