Savory Gruyere and Vegetable Quiche
This Savory Gruyere and Vegetable Quiche is the perfect combination of rich flavors and wholesome ingredients. Loaded with sweet caramelized onions, vibrant red bell peppers, and creamy Gruyere cheese, this quiche is a versatile dish that can be enjoyed for breakfast, lunch, or dinner. The magic of this recipe lies in its ability to taste even better the next day, making it an ideal make-ahead option for busy mornings or special gatherings. Serve it warm as a brunch centerpiece or enjoy it cold as a delightful picnic treat. It’s guaranteed to impress everyone at your table, whether it's a casual weekend brunch or a festive Thanksgiving side dish. With easy preparation steps and the flexibility to prepare ingredients ahead of time, this quiche makes cooking a breeze. Enjoy a slice of this delicious quiche and savor the harmonious blend of flavors!
N/A
Servings
350
Calories
13
Ingredients
Ingredients
olive oil
1 tablespoon (for sautéing)
sliced onions
3 cups
salt
1/2 teaspoon
thyme
1/4 teaspoon
dried sage
1/4 teaspoon
dry mustard
1 teaspoon
unbaked pastry crust
1 (10-inch)
balsamic vinegar
1 tablespoon
red bell pepper
1 cup (thinly sliced)
grated Gruyere cheese
1 cup (packed)
large eggs
3
milk
1 cup
fresh ground black pepper
to taste
Instructions
1
In a large skillet, heat the olive oil over medium heat. Add the sliced onions and sauté them for about 5 minutes until they become translucent.
2
Stir in the salt, thyme, dried sage, and dry mustard. Reduce the heat, cover the skillet, and allow the onions to cook gently for about 15 minutes, stirring occasionally, until they become soft and caramelized.
3
Preheat your oven to 375°F (190°C).
4
Add the balsamic vinegar and sliced red bell pepper to the skillet with the onions. Increase the heat to medium and cook, uncovered, for an additional 5 minutes, stirring frequently until the peppers are just tender. Remove from heat and let cool slightly.
5
Place the unbaked pastry crust in a 10-inch pie dish. Evenly sprinkle the grated Gruyere cheese over the bottom of the crust.
6
Spoon the cooked onion and pepper mixture on top of the cheese, spreading it evenly.
7
In a mixing bowl, whisk together the eggs, milk, and freshly ground black pepper until well blended. Slowly pour the egg mixture over the veggies and cheese in the crust, ensuring everything is evenly coated.
8
Place the quiche on a baking sheet (to catch any spills) and bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden.
9
Remove from the oven and allow to cool slightly before slicing. For the best flavor, let it cool to room temperature before serving, or refrigerate and serve chilled.
Nutrition Information
22.5g
Fat
18.75g
Carbs
11.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main cheese used in this quiche?
The main cheese used in this recipe is one cup of packed grated Gruyere cheese.
Can I make this quiche ahead of time?
Yes, this quiche is an ideal make-ahead option as it tastes even better the next day.
What temperature should the oven be set to?
Preheat your oven to 375°F (190°C) before baking.
How long does the quiche take to bake?
The quiche should be baked for 35-40 minutes until it is set and the top is lightly golden.
What vegetables are included in this recipe?
This recipe includes three cups of sliced onions and one cup of thinly sliced red bell peppers.
How many eggs are required?
You will need three large eggs for the filling.
Can I serve this quiche cold?
Yes, it can be served warm, at room temperature, or chilled as a delightful picnic treat.
How many calories are in a serving?
There are 350 calories per serving.
Is this quiche suitable for brunch?
Absolutely, it is a perfect centerpiece for a casual weekend brunch or a festive gathering.
What size pie dish should I use?
A 10-inch pie dish is recommended for the unbaked pastry crust.
What spices are used to season the vegetables?
The vegetables are seasoned with salt, thyme, dried sage, and dry mustard.
How much milk is used in the egg mixture?
The recipe calls for one cup of milk whisked with the eggs.
What is the fat content per serving?
Each serving contains 22.5g of fat.
How much protein does this quiche provide?
This quiche provides 11.25g of protein per serving.
What is the carbohydrate count?
There are 18.75g of carbohydrates per serving.
Does the recipe include balsamic vinegar?
Yes, one tablespoon of balsamic vinegar is added to the onions and peppers while cooking.
How long should I sauté the onions?
Sauté them for 5 minutes until translucent, then cook gently for another 15 minutes until caramelized.
When do I add the cheese to the crust?
Sprinkle the grated Gruyere cheese evenly over the bottom of the crust before adding the vegetables.
Do I need to bake the crust first?
No, the recipe uses one unbaked pastry crust.
What is the purpose of the baking sheet during baking?
Placing the quiche on a baking sheet helps catch any potential spills while it bakes.
Is this quiche a good Thanksgiving side dish?
Yes, it is described as an impressive and festive Thanksgiving side dish.
How much olive oil is needed for sautéing?
You will need one tablespoon of olive oil.
What type of mustard is used?
The recipe calls for one teaspoon of dry mustard.
How much thyme is included?
The recipe uses 1/4 teaspoon of thyme.
How much dried sage is used?
The recipe requires 1/4 teaspoon of dried sage.
When should the red peppers be added?
Add the sliced red bell peppers after the onions have caramelized, cooking for an additional 5 minutes.
Should the quiche be cooled before slicing?
Yes, allow the quiche to cool slightly before slicing to help it set.
Is black pepper included in the recipe?
Yes, fresh ground black pepper is added to the egg mixture to taste.
What is the total ingredient count?
This recipe features a total of 13 ingredients.
How are the onions prepared?
The onions should be sliced and then caramelized in a skillet.