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Caramelized Onion, Pimiento, and Olive Quiche – vegetarian recipe
Stav Kogan

Caramelized Onion, Pimiento, and Olive Quiche

This isn't your average, bland brunch fare. We're talking about a masterpiece of savory flavors, where a buttery, flaky crust becomes the perfect vessel for sweet, caramelized onions, nutty Swiss cheese, and the vibrant, briny punch of roasted pimientos and Greek olives.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 8 serving
Calories: 380
Ingredients Method Nutrition

Ingredients
  

  • 1 recipe Basic Short-Crust Pastry, for an 11-inch / 28 cm pan
  • 1 large onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 2 tablespoons (30 ml / 1 fl oz) olive oil
  • 1/2 pound (225 g / 7.9 oz) Swiss cheese, coarsely grated
  • 2 large eggs
  • 1 cup (240 ml) heavy cream
  • Sea salt and freshly ground black pepper, to taste
  • 1/2 cup (75 g / 2.65 oz) sliced roasted pimiento peppers
  • 1/4 cup (40 g / 1.41 oz) sliced Kalamata olives
  • To check for doneness, gently shake the quiche. The edges should be set, but the center should still have a slight jiggle. It will continue to cook and set as it cools.
  • Feel free to swap the Swiss for Gruyère or sharp white cheddar. You can also add a handful of fresh spinach (wilted and squeezed dry) with the onions for extra greens.

Method
 

  1. Prepare your short-crust pastry. Gently press it into an 11-inch / 28 cm quiche pan, trimming any excess. Pre-bake (blind bake) the crust according to your recipe's and set aside.
  2. In a medium skillet, heat the olive oil over medium heat.
  3. Add the sliced onion and garlic and sauté, stirring occasionally, until soft, sweet, and golden brown, about 10-15 minutes.
  4. Spread the caramelized onion and garlic mixture evenly over the bottom of the pre-baked pastry shell, then sprinkle the grated Swiss cheese on top.
  5. In a separate bowl, whisk together the eggs, heavy cream, a pinch of salt, and a few grinds of black pepper until smooth. Carefully pour this custard mixture over the cheese in the shell.
  6. Artfully arrange the sliced pimiento peppers and olives over the top of the custard.
  7. Preheat your oven to 450°F / 230°C.
  8. Bake the quiche for 15 minutes at 450°F / 230°C.
  9. Then, reduce the oven temperature to 350°F / 175°C and continue to bake for another 10 to 15 minutes. The quiche is done when the center is just set (it should have a slight wobble) and the top is lightly browned in spots.
  10. Remove the quiche from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing. This allows the custard to set fully.
  11. Serve warm or at room temperature.
  12. Don't skip blind baking the crust! This crucial step prevents a soggy bottom and ensures a crisp, flaky base for your delicious filling.
  13. Patience is a virtue!
  14. Letting the quiche rest for at least 15-20 minutes after baking is essential. It allows the custard to set completely, making for clean, beautiful slices.

Nutrition

Calories: 380kcalCarbohydrates: 18gProtein: 14gFat: 28g

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