Follow these steps for perfect results
olive oil
onion
sliced in rings
tomatoes
sliced thinly
eggs
cream
gruyere cheese
grated
dried thyme
crumbled
salt
pepper
freshly ground
Dijon mustard
pie shell
9-inch
Preheat oven to 400°F (200°C).
Blind-bake the pie shell for 10-15 minutes, until just set and beginning to brown.
Remove from oven and let cool.
Sauté the sliced onions in olive oil until golden.
Add crumbled thyme, salt, and pepper to the onions.
In a mixing bowl, whisk together the eggs and cream.
Spread Dijon mustard evenly on the bottom of the cooled quiche crust.
Spread the grated Gruyere cheese evenly in the shell.
Spread the sautéed onions over the cheese, distributing evenly.
Pour in the egg/cream mixture.
Lay the tomato slices on top of the quiche.
Add salt and pepper to the tomato slices, if desired.
Bake for approximately 35 minutes, or until the filling is set and cooked through, and nicely browned.
Remove from oven, let cool slightly, slice and serve.
Expert advice for the best results
For a richer flavor, use heavy cream instead of regular cream.
Add other vegetables, such as spinach or mushrooms, to the filling.
Let the quiche cool slightly before slicing to prevent it from falling apart.
Everything you need to know before you start
15 minutes
Can be made a day in advance.
Garnish with fresh thyme sprigs or chopped parsley.
Serve with a side salad.
Complements the rich flavors of the quiche
Discover the story behind this recipe
Quiche is a classic French dish often served at brunch or lunch.
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