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Quiche is a versatile dish that has secured its place in the hearts of food lovers around the world. This classic French dish, a savory custard baked in a flaky crust, can be enjoyed for breakfast, brunch, lunch, or even dinner. Whether served warm or at room temperature, quiche can adapt to any occasion, making it a favorite for gatherings and family meals alike. Among the myriad of quiche varieties, the savory caramelized onion and mushroom quiche stands out, combining the deep, sweet flavors of caramelized onions with the earthy richness of mushrooms, all enveloped in a creamy egg custard.

Caramelized Onion & Mushroom Quiche

Discover the elegance of a savory caramelized onion and mushroom quiche, a dish that’s perfect for any meal of the day. This French classic features a creamy egg custard enveloped in a flaky homemade crust, brimming with sweet caramelized onions and earthy mushrooms. Ideal for brunches or cozy family dinners, this quiche combines fresh ingredients and rich flavors to create a meal that’s both sophisticated and comforting. Try making this delightful dish today!
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Ingredients
  

1 pre-made pie crust (or homemade, if you prefer)

2 tablespoons olive oil

2 large onions, thinly sliced

8 ounces cremini or button mushrooms, sliced

3 large eggs

1 cup heavy cream

1 cup shredded Gruyère cheese (or your favorite cheese)

1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)

Salt and pepper, to taste

1 tablespoon balsamic vinegar (optional, for added depth)

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s hot and ready when you're finished assembling your quiche.

    Prepare the Crust: If you are using a homemade pie crust, roll it out to fit a 9-inch pie pan. Gently place it into the pan, crimp the edges to create a decorative border, and use a fork to prick the bottom. This helps prevent bubbling. Set the crust aside while you prepare the filling.

      Caramelize the Onions: In a large skillet, heat the olive oil over medium heat. Add the thinly sliced onions and cook, stirring occasionally. Allow them to caramelize over about 20-25 minutes until they turn a rich golden brown. If the onions begin to stick to the pan, splash in a teaspoon of water or the balsamic vinegar to help deglaze. Season them with a pinch of salt, and then remove from heat to set aside.

        Sauté the Mushrooms: Using the same skillet, add the sliced mushrooms along with a pinch of salt. Sauté them over medium heat for about 5-7 minutes, until they soften and release their moisture. Stir in the fresh thyme, mixing well, then combine with the caramelized onions and let cool slightly.

          Prepare the Egg Mixture: In a mixing bowl, vigorously whisk together the eggs and heavy cream until fully combined. Add salt and pepper to taste, adjusting to your preference.

            Assemble the Quiche: In the prepared pie crust, spread the caramelized onion and mushroom mixture evenly across the bottom. Top it with the shredded Gruyère cheese, ensuring it is evenly distributed. Carefully pour the egg mixture over the filling, ensuring it seeps through to the bottom layers.

              Bake: Place the assembled quiche in the preheated oven and bake for 35-40 minutes. The quiche is done when the filling has set and the top is golden brown and slightly puffed.

                Cool and Serve: Once baked, remove the quiche from the oven and allow it to cool for at least 10 minutes before slicing, which helps it hold its shape. Garnish with freshly chopped parsley, if desired, for a pop of color.

                  Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8 slices

                    - Presentation Tips: For an elegant presentation, serve the quiche warm on a decorative platter, sliced into wedges, and garnished with a sprinkle of fresh parsley and a light drizzle of balsamic reduction for added flair.