Quiche à l’oignon

Ingredients

• •1 9-inch savory pastry crust
• •4 large onions, thinly sliced
• •2 tbsp butter or schmaltz
• •4 large eggs
• •1 cup heavy cream or whole milk
• •1 tsp kosher salt
• •1/2 tsp black pepper
• •Pinch grated nutmeg

Instructions

1. 1

   Preheat the oven to 375°F (190°C) and fit the pastry crust into a 9-inch tart pan.

2. 2

   Heat the butter in a wide skillet and cook the sliced onions over medium-low heat for 20 to 25 minutes, stirring often, until soft and translucent but not deeply browned.

3. 3

   Whisk together the eggs, cream, salt, pepper, and nutmeg in a bowl.

4. 4

   Spread the cooked onions evenly in the prepared crust.

5. 5

   Pour the egg mixture over the onions and gently shake the pan so the custard settles evenly.

6. 6

   Bake for 30 to 35 minutes, until the filling is set and the top is lightly golden.

7. 7

   Cool for 10 minutes before slicing and serving warm or at room temperature.