Onion and Swiss Quiche

2-3 large Vidalia onions, sliced thin and caramelized
Thyme/salt/pepper
Pie crust
6-8 large eggs
6-8 oz shredded gruyere cheese
Splash of milk

Preheat oven to 375. Press the pie crust into a pie plate (go for a deep one!) then dump the cheese and onions into the shell. (More info about the onions and spices to follow below.) Beat the eggs and the milk together until combined and then pour over the fillings in the crust. According to most quiche recipes you can simply dump the egg over the top and bake, but I like to give it a gentle stir to combine and make sure you get all the flavors in every bite. From here, pop it in the oven for about 45 minutes – you will know it is done when it is set and starting to brown.

Now, about those onions … they need to be caramelized with olive oil, salt, pepper and thyme. You can do this in a pan on the stovetop if you like, but if you plan ahead a bit, there is a much easier way! I use the crock pot. I slice up all of the onions (you will want enough to nearly fill the crock – you can freeze them for future use if you have more than you need) toss them with olive oil, salt pepper and thyme and set them to cook: you can place them on High for about 4 hours (or more) or Low for up to 24 hours. Stir occasionally, but not too often – you want to keep the heat in the crock! They come out perfect – no worries about burning them!