Roasted Tomato Quiche with Caramelized Onions

 

This savory quiche was super yummy! Great for brunch or dinner and paired with a side salad.
Enjoy!

Ingredients:

• 3 Tbl olive oil, divided
• 1 Tbl butter
• 3 yellow onions, thinly sliced
• 1 tsp salt, divided
• 3 cloves of garlic, peeled and chopped
• 1 tsp. balsamic vinegar
• 1/2 tsp dried basil
• 1/2 tsp dried oregano
• ready made pie crust 
• 1 c. gruyere cheese, shredded
• 4 eggs
• 2 Tbl whole milk
• 1 c. white cheddar cheese, shredded
• 2 cups of cherry tomatoes, cut in half (reserve a few sliced tomatoes to garnish quiche)

Directions:
Heat oven to 425F

Heat 2 Tbl oil and 1 Tbl butter in a Dutch oven over medium heat. Add the sliced onions and 1/2 tsp salt, stirring occasionally, for 10 minutes, or until the onions are soft and translucent.

Reduce heat to medium-low and cook for another 30 to 40 minutes or until the onions are well browned, but not crispy. Stir every five minutes or so to make sure onions do not burn. I added one Tbl of water to the pan about half way through cooking to keep onions soft. When onions are ready, reduce temperature to low and add chopped garlic; cook for another three or so minutes until garlic is beginning to lightly brown. Add 1 tsp balsamic vinegar and cook for and additional 10 minutes.

While the onions are caramelizing, roast the tomatoes. Line a baking sheet with parchment paper. Add halved tomatoes and drizzle with remaining 1 Tbl olive oil. Sprinkle with remaining salt, 1/2 tsp dried basil and 1/2 tsp dried oregano. Toss to coat. Roast in a 425F oven for 25-ish minutes. Check on tomatoes, if they are browned and oozing, they are ready. Cook for another 5-10 minutes until roasted to your liking. Remove from oven and set aside. 

Roll out pre-made pie crust and place into a lightly greased pie pan. I like to pre-bake my pie crust to make sure it is cooked some on the bottom. If you like, bake pie crust for 5-7 minutes in the oven at 425F. 

Place caramelized onions in the bottom of the pie crust. Sprinkle with gruyere cheese. Whisk the eggs and 2 Tbl milk. Pour egg mixture over the cheese. Evenly spread the roasted tomatoes over the egg mixture. Sprinkle the white cheddar over the tomatoes. Arrange the reserved tomatoes slices on top. 

Bake for 30 to 40 minutes, or until a knife inserted in the center comes out clean. (I like to place a foil cover over the quiche about half way through cooking to prevent the crust from getting too brown). Remove from oven and let sit for 10-15 minutes before slicing and serving. 

This quiche is wonderful served for brunch or dinner! It pairs nicely with a side salad. Enjoy!