Belula

Brie & Caramelized Onion Quiche

Belula July 14, 2015 August 03, 2020
Overhead shot of 3 slices of the brie and caramelized onion quiche

I love caramelized onion quiche. I could have it every single day. Back in Argentina, at my mother's house, we used to have quiche every weekend. Making quiche takes me back to Buenos Aires, even though it is a very French thing to make lol. This caramelized onion tart is so good you will want to have it every day.

45° shot of 2 hands holding the brie caramelized onion quiche in the quiche tin

How to make quiche crust?

You can find a detailed; step by step explanation and recipe here Shortbread Crust. If you don't feel like making it, you can always use a store-bought quiche crust 😊.

How to make caramelized onions?

To make caramelized onion you need to slice the onions first. The proper French technical term would be "émincer", which refers to a form of slicing the onion. Peel the onions and cut them in half. Make an incision as to extract the knot of the onion (it is what holds it together). Turn the onion with the knot facing you, and slice as thinly as you can. You can watch how to slice on onion in this video.

In a pan melt the butter. Add the sliced onions and cook over low/medium heat until cook slowly until they are soft, and translucent. Stir from time to time. Season with salt.

Once the onions are cooked through, brown them over medium heat without burning them!

To make caramelized onions the key is being patient and stir from time to time. We do not want browning right away. That is why I cook the onions very slowly. Also, some people add sugar to make caramelized onions. I do not. They are sweet enough without adding anything extra. Try it out!

You can use caramelized onions in many recipes; pizza toppings, salads, as a garnish for chicken or meat, in sandwiches. You name it.

Overhead shot of sliced onions
Overhead shot of the caramelized onion in a black pan

How to blind bake the crust?

The reason why it is important to blind bake the pie crust for this caramelized onion tart is to prevent it from getting soggy.

To blind bake the crust you need to line your lined quiche crust with parchment paper and fill it with rice (beans can also do the trick, but they are smellier). The added weight prevents the crust from rising in the oven.

And now proceed to blind bake: bake in two times: 10 minutes with the rice, and 10 more minutes without the rice or the parchment paper, or until the crust is slightly cooked but without browning or colouring.

Overhead shot of 3 slices of the brie and caramelized onion quiche
45° shot of 3 slices of brie quiche

How to Assemble this Brie & Caramelized onion Tart?

Place a layer of caramelized onions on the bottom of the pan, followed by a layer of sliced brie cheese, topped by another layer of caramelized onions. Finish off with fresh arugula.

Pour the quiche batter over the filling until covered.

Bake until golden.

Overhead shot of the brie quiche ingredients
Overhead shot of the quiche crust filled with caramelized onions and brie cheese
Overhead shot of the quiche filled with the batter

Can you freeze quiche?

You can freeze quiche. To do so, when baking the quiche remove from the oven when it has set but it has not yet started to colour.

Let it cool down at room temperature, unmould and cover in plastic wrap. Transfer to a freezer bag and keep for up to 1 month. You can also freeze this caramelized onion quiche divided into slices.

Defrost overnight in the fridge. Bake until golden. Enjoy!

Overhead shot of the whole baked brie quiche
Overhead shot of the sliced quiche
Brie & Caramelized Onion Quiche
Prep Time: 3 hours 30 minutes
Cook Time: 45 minutes
Total Time: 4 hours 15 minutes

Servings: 8 servings
Nutrition: 461 cal
Cuisine: French

Ingredients

Crust

  • Quiche Crust 1

Filling

  • Onions 3
  • Butter 20 g
  • Salt
  • Brie 200 g
  • Arugula

Batter

  • Whole Milk 125 g
  • Cream 125 g
  • Eggs 2
  • Egg Yolks 1
  • Salt
  • Pepper

Procedure

  • Caramelized Onions

  • 1. Slice the onions as thinly as you can.
  • 2. Melt the butter in a pot at extremely low heat. Add the sliced onions and cook slowly until they are soft, and translucent. Season with salt and pepper.
  • 3. Turn up the heat to medium and caramelize the onions.
  • 4. Adjust seasoning.
  • Batter

  • 1. Beat the milk, the cream, the eggs, and the egg yolk until combined.
  • 2. Season to taste.
  • Assembly

  • 1. Pre heat your oven to 170 C.
  • 2. Line your crust with parchment paper and fill it with rice or beans.
  • 3. Blind bake in two times: 10 minutes with the rice, and 10 more minutes without the rice or the parchment paper, or until the crust is slightly cooked but without browning.
  • 4. Place a layer of caramelized onions on the bottom of the pan, followed by a layer of sliced brie cheese and topped with another layer of caramelized onions. Top with fresh arugula.
  • 5. Pour the batter over the quiche crust until the onions and brie are properly covered.
  • 6. Bake until set and golden brown. About 40 minutes.
7 comments
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7 Comments
picky July 14, 2015

Loved this recipe!!!! I could also eat quiche every day!!! :) XOXO

Belén Gowland
Belula July 15, 2015

Are you going to make it Picky? Let me know if it goes well XOXO

LLL July 14, 2015

Amazing! Thanks for the technicalities! These will make a difference when cooking!

Belén Gowland
Belula July 15, 2015

Luci, if you have any further questions I'm happy to answer!!!

Sofia July 15, 2015

Amazing!!!! I had the privilege to try it!!! Love it!!!

Belén Gowland
Belula July 15, 2015

Thank you Sofi!!! Now it is your turn to make it!! :)

Susana July 21, 2015

Genia, Belu!! Tu blog es magnifico, no solamente por tu gran savoir faire sino porque transmitis un entusiasmo autentico. Felicitaciones!! Susana

Belén Gowland
Belula July 30, 2015

Gracias Su por tus lindas palabras. Cela fait plaisir à entendre

Sofia January 07, 2017

I made it!!!!! Really easy to cook with your explanations!!!!! Really good!!!! From now on all my quiches will be with home made crust!!!!

Belén Gowland
Belula January 07, 2017

Hola Sofí!!! Ahhh how happy it makes me yo hear this! So glad my explanations were put to good use! Looking forward to seeing some. Photos! Besos

casquette obey January 07, 2017

Merci pour cet article

Belén Gowland
Belula January 09, 2017

:)

Roya May 23, 2020

Hi, what does u stand for under eggs and onion quantities? Thanks!

Belén Gowland
Belula May 24, 2020

Hi Roya. U stands for unit. So onion 3 u... would mean 3 oignons. I have to change this. I guess in english it doesn't mean anything :) Best! Belen

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